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The Cooking Collegiate: DIY Pizza


Even though we may be home in time for dinner, it doesn’t mean we have 2 hours to spare in the kitchen. Often, we find ourselves going for home dinner quick-fixes such as grilled cheese, frozen pizza or good ol’ KD. As I’m we all find ourselves in this situation quite a bit, preparing homemade frozen meal solutions is a great idea. These do require a little time on our part, but nothing more than KD or grilled-cheese do. All we need is to invest a few hours one afternoon to do a bit of grocery shopping, prepare the meals, and freeze them ready for cooking.

Our feature recipe for this week’s mass cooking blitz is the Thin Crust Pizza.


Pizza Dough:

  • 2 Whole grain Flat Bread

Pizza Sauce:

  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon italian herb spice
  • 1/2 tablespoon garlic powder

Pizza Topping Suggestions:

  • 2 red bell peppers
  • 3 small zucchini
  • 1 package sliced mushrooms
  • 1 red onion
  • 1/2 pound of tofu, or cooked meat of your choice
  • 1/2 pound prepared fresh spinach
  • 1 cup low-fat mozzarella cheese, shredded.


 Chop and prepare all your toppings


Mix all ingredients for the sauce until well combined. Spread the sauce over the flatbreads and distribute your veggies evenly over the sauce. Add cheese.

Freeze them in individual freezer bags. They will be good for up to 3 months.


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