Vegan pita pizzas with lots of veggies are kid-friendly and perfect for quick dinners! You could also fill your freezer with these pita bread pizzas already assembled and bake them straight out of the freezer for a fuss-free, easy meal!
On nights that I don’t have time to cook a big meal, vegan pita pizzas are my go-to dinner! These pizzas are so easy to make that even kids can help build their pizza for dinner. This is a great option for busy school nights to get a kid-friendly dinner on the table fast. This recipe is extra awesome because you can assemble the pizzas ahead of time and then freeze them for nights that you just want to quickly bake a frozen vegan pizza for a quick and easy meal!
Which Pita is Vegan?
I usually use the Middle East Bakery pita or Food for Life Baking Company Ezekiel pita from the frozen bread section at the grocery store. Most pita bread is naturally vegan but always read the label first to double-check before you buy it or consume it.
Step by Step Instructions
First, you need to chop and season the mushrooms and bell peppers and then bake them until tender. Next, swirl tomato sauce on top of the pita, sprinkle shredded vegan mozzarella cheese, and top it with the roasted vegetables.
Place the pita pizzas on a parchment-lined tray (for easy cleanup!) or a pizza pan and broil until the cheese has melted and the edges are lightly browned. Use a pizza cutter or sharp knife to slice the vegan pita pizza into quarters and garnish with fresh basil before serving.
Serving Suggestions
I like to serve these quick pita pizzas with a big salad and ranch dressing or a tray of roasted maple dijon brussels sprouts. The following sides would also be great options:
- Creamy Broccoli Salad
- Spinach Quinoa Salad with Mango Lime Dressing
- Wheat Berry Salad
- Avocado Arugula Tomato Salad
How Long Does it Last in the Refrigerator?
Store the leftover vegan pita pizzas in an airtight container in the fridge and they will stay fresh for 2-3 days. After that, the sauce will make the pita a little soggy.
Can I Make the Pizza Ahead of Time and Freeze It?
Yes, you can assemble the pizzas and then freeze them to use for future meals. I love doing this to have quick meals on hand!
First, build the pizzas with sauce, cheese, and vegetables, and stack them on top of each other with a piece of parchment paper in between each one. Put groups of 3 pizzas in an airtight ziploc bag or container and freeze for several months.
How to Reheat It
From the Freezer: Carefully, place the frozen pizza directly on the oven rack or on a pizza tray (the one with the small air holes) and bake it for 10-12 minutes or until the cheese has melted and the edges are crisp.
From the Fridge: Arrange the pita pizzas on a parchment-lined baking tray or pizza pan and then broil them on high for 4-5 minutes or until fully warmed through. If the edges of the pita start to get too browned, cover the pizza with a piece of parchment paper or foil to protect it.
Substitutions & FAQ
- Pita Substitutions: If you don’t want to use pita, you could substitute vegan bagels, zucchini slices, store-bought pizza crust, quinoa flatbread, or lavash (I like Atoria’s Family Bakery).
- What’s the best shredded vegan cheese to use? My favorite shredded vegan mozzarella cheese to use is Violife, but I also like Follow Your Heart and So Delicious.
- What other vegetables would be good toppings? Artichoke hearts, roasted onions, sliced olives, vegan sausage slices, roasted garlic, vegan chorizo crumbles, sauteed spinach, pineapple chunks, or corn are all great toppings.
- Gluten-Free: To make this recipe gluten-free, you need to use gluten-free vegan cheese and gluten-free pita, or you could make them homemade with this recipe.
Success Tips
- If you want to use vegetables other than mushrooms and bell peppers, try to pick veggies that cook in the same amount of time.
- You can use premade tomato sauce or homemade, either will work just fine.
- If you have leftover pita, put them in a sealed plastic bag or reusable silicone freezer bag in the freezer, and they will stay fresh for 2-3 months. When you’re ready to use them, put the bag on the counter to defrost for 2-3 hours.
Want More Vegan Recipes with Pita Bread?
Pita is so versatile and delicious, you can enjoy it in so many ways! Use it to make personal pizzas, roasted butternut squash tacos, cut it in half and fill the pocket with falafel or lentil meatballs, or just tear it up and dip it into red pepper hummus for a high-protein snack!
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Vegan Pita Pizza
Equipment
- (2) Large Baking Trays
Ingredients
Roasted Vegetables
- 8 oz cremini mushrooms sliced
- 1 large red bell pepper sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp black pepper
Pita Pizza
- 3 small vegan pita
- 3/4 cup tomato sauce
- 3/4 cup shrerdded vegan mozzarella cheese
- 1/2 tsp Italian seasonings
- 1 oz fresh basil leaves
Instructions
- Preheat the oven to 400 degrees.
- Put the sliced mushrooms and peppers on a parchment-lined tray. Drizzle 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 onion powder, 1/8 tsp salt, and 1/8 tsp pepper over the vegetables. Toss to combine and then bake for 20 minutes or until the vegetables are tender.
- Place all three pitas on a separate parchment-lined tray. Spoon 2-3 tbsp of tomato sauce on each pita and swirl it out to the edges. Next, add vegan cheese, mushrooms, and peppers. Sprinkle a pinch of Italian seasonings over each pizza for extra flavor.
- Bake for 7-10 minutes or until the cheese has melted and the edges of the pita pizzas are lightly browned.
- Let the pita pizzas cool for a few minutes and then use a pizza cutter or sharp knife to slice them into quarters. Garnish with fresh basil before serving.
Notes
- If you want to use vegetables other than mushrooms and bell peppers, try to pick veggies that cook in the same amount of time.
- You can use premade tomato sauce or homemade, either will work just fine.
- If you have leftover pita, put them in a sealed plastic bag or reusable silicone freezer bag in the freezer, and they will stay fresh for 2-3 months. When you're ready to use them, put the bag on the counter to defrost for 2-3 hours.
Nutrition
*This recipe was originally shared on 6/6/18, but I updated it on 8/19/20.
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