If you're using Bob's Red Mill gluten free pizza crust mix as I am here, bake to package directions with the following changes:
Spread each ball of dough into a rectangle on a greased cookie sheet rather than a round pizza pan.
I added some Italian seasoning on top of mine (optional) and baked at 425 degrees for 9 minutes, flipped pans around, then baked another 10 until browned on the edges and cooked through.
I sliced each crust into ninths with poultry shears to fit the Lunch Blox, then used three slices for the Copycat Pizza Lunchable and saved the rest in the fridge for another day.
I then used my handy-dandy poultry shears to snip the pepperoni into quarters (skip if using minis). Now, just assemble!
Fill your Lunch Blox containers with sauce, pepperoni, crust, and fruit, and boom: Handy Copycat Gluten Free Dairy Free Pizza Lunchable, done and ready to go!
Just add a drink to the lunch bag, and probably a napkin for the inevitable sauce spill.