These vegan pita pizzas are my go-to meal when I want a vegan pizza NOW and have no patience for yeast doughs. Feel free to use whatever toppings and sauce you like; mushrooms, green peppers, spinach, roma tomatoes, and even pineapple have made it onto my pita pizzas in the past. (See my list of suggested toppings at the bottom of the recipe for more ideas.)
I prefer Daiya Cheese's Mozza Shreds for my dairy-free cheese, but feel free to browse this list of Vegan Cheese Substitutes to find one that's available in your area. (And to see my personal favorites, view my Top 5 Dairy-Free Cheeses.)
Yield: 4 pita pizzas
Ingredients:
- 4 6" whole wheat pita breads
- 8-12 T. pizza sauce, either store-bought or homemade
- 1 cup shredded dairy-free cheese (see my Top 5 Dairy-Free Cheeses for inspiration!)
- 2 cups chopped broccoli florets
- 1 cup chopped pitted black olives
- Red pepper flakes and dairy-free Parmesan, for serving
Preparation:
1. Preheat the oven to 450 F. Lightly spray a large baking sheet with cooking spray.
2. Place the pita breads on the prepared baking sheet. Spread 2-3 T. of the pizza sauce on each of the pita breads. Sprinkle 1/4 cup of shredded dairy-free cheese on each of the pita breads. Evenly distribute the broccoli and olives onto each of the pizzas.
3. Bake the pizzas for 8-12 minutes, or until the dairy-free cheese has melted slightly and he edges of the pizzas are crisp. (For crispier pizzas, leave them in longer; for softer pizzas, take them out between 8 and 10 minutes.) Allow pizzas to cool on the pan for a minute or so before slicing into quarters and serving. Serve hot with red pepper flakes and dairy-free Parmesan, if desired.
Other favorite topping ideas:
And, of course, you can always opt for simple pita pizzas; as long as you have a can of pizza sauce, some dairy-free cheese and some veggies (or veggie pepperoni), you can make a tasty snack or kids' meal!
