Vegan Pita Pizza

Vegan pita pizzas with lots of veggies are kid-friendly and perfect for quick dinners! You could also fill your freezer with these pizzas already assembled and bake them straight out of the freezer for a fuss-free, easy meal!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pizzas

Calories 322kcal

Author Stacey Eckert

Equipment

(2) Large Baking Trays

Ingredients

Roasted Vegetables

8 oz cremini mushrooms sliced
1 large red bell pepper sliced
1 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
⅛ tsp salt
⅛ tsp black pepper

Pita Pizza

3 small vegan pita
¾ cup tomato sauce
¾ cup shrerdded vegan mozzarella cheese
½ 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, ½ tsp garlic powder, ½ onion powder, ⅛ tsp salt, and ⅛ 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