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California becomes the first state to phase ultraprocessed food out of school meals
(www.nbcnews.com)
this post was submitted on 08 Oct 2025
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The rectangular pizza is not actually that processed. It comes from a US Department of Agriculture recipe and you can make it at home using common grocery store ingredients, although the USDA recipe is intended to make 100 servings.
The recipe does call for something called "pourable pizza dough" but there's a recipe for that too and it's basically just very thick pancake batter.
Edit: https://www.tastinghistory.com/recipes/schoollunchcheesepizza
Thanks for that recipe. I think I saw his episode on this when he made it, but never went looking for the recipe. I've been kinda wanting this pizza for a while, and I think I may actually try making it now.
I remember one of the schools I went to as a kid serving a version of this pizza with exactly two pepperoni on it, looking out of the middle of the slab like greasy little eyeballs.
Not sure if you made the recipe already, but I recommend baking it for longer than it calls for, because the "pourable pizza dough" is really watery and will be undercooked otherwise. You should probably bake it for an additional 7–8 minutes more than it says to bake it for before adding toppings, and then keep it in the oven for another extra 2–3 minutes once toppings are added. I get that school pizza does not necessarily taste great anyway, but I think this change improves the flavour a lot.
Thanks for the tips. I haven't made it yet, mostly because I'm not sure what I'll do with a half sheet of school lunch pizza. I may save it for the next potluck I attend.