Peanut Butter and Jelly Pizzas

It’s time for back-to-school and the elementary set are looking for something new in their lunch boxes.  The tried and true Peanut Butter and Jelly Sandwich has a little revamp here in this blog post.  Inspired by the new trend in sandwich thins paired with a nostalgia for Lunchables, this is my healthier version of a build your own pizza for school lunches.  But, it takes on the tastes of PB&J with jelly, peanut butter, coconut, raspberries and pistachios.

Peanut Butter & Jelly Pizza

Of course, there’s nothing but customize-ability with this recipe.  Anyone with nut allergies can certainly go for sunflower seed butter.  That’s a personal favorite in the Simon household, jam-packed with vitamin E and essential fatty acids.

I do think, though, that the coconut and the sliced raspberries are necessary if you’re going to go for the pizza look, replicating the visual of cheese and pepperoni.

Peanut butter and jelly Pizza

These were officially tested on Thing 1 & Thing 2 at Casa de Simon and we had total success.  Granted, my fellas are younger, so I helped them assemble their Peanut Butter and Jelly Pizza Pies.  But for kids 6 years and older, you could pack the individual toppings, in a lunchbox so that they could assemble it their way at school.  For the PB and J, you’d just put a tablespoon of each in Ziplock baggies, snipping one end so that they could pipe it onto their sandwich rounds.  Or if that’s too much hassle, it can be spread with a knife.  It’s a build-it-how-you-want-it kind of recipe.

Peanut Butter and Jelly Pizza for back to school lunches

Happy back to school!

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Peanut Butter & Jelly Pizza

Peanut Butter & Jelly Pizzas

  • Author: Joanie Simon
  • Total Time: 5 mins
  • Yield: 1 pizza 1x


A fun, creative twist on the traditional peanut butter & jelly sandwich with shredded coconut in place of cheese and sliced raspberries in place of pepperoni.


  • 1 Sandwich Thin
  • 1 Tbs creamy peanut butter
  • 1 Tbs seedless raspberry jelly
  • 1 Tbs shredded coconut
  • 2 raspberries, sliced
  • 68 pistachios


  1. Put peanut butter and jelly each into sandwich size sealable Ziplock bags, seal and snip off a small piece of the corner of the bag so as to create a piping bag. Place into a lunch box with all other ingredients.
  2. When ready to eat, squeeze peanut butter and jelly out through the corner of the bag and decorate the sandwich thin. Sprinkle with coconut and place raspberries and pistachios on top and eat like an open-faced sandwich.
  • Prep Time: 5 mins
  • Category: Sandwich
  • Cuisine: American

*Original recipe by Joanie Simon (

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