Vegan Pitta Bread Pizzas

Really easy to make, and you can easily customise the toppings to suit your tastes. I went with six different flavours, margherita, Hawaiian, farmhouse, meat feast, garden party and sweet chilli pulled chicken. All completely vegan of course, but you can choose whatever toppings you like

Yield; 6 pizzas Cook time; 10 minutes

You’ll need;

  1. One pack of six large pitta bread
  2. 200g/7oz of grated cheese
  3. A jar of pizza sauce
  4. Toppings of your choice


  • Line two baking trays with baking paper, lay three pittas out on each
  • Spoon a little pizza sauce onto each, using the back of the spoon to spread the sauce
  • Top with cheese, your toppings of choice and then pop them into the oven
  • Bake at 200°C/180°C fan assisted/400°F for 10 minutes, or until the cheese is melted, then serve

Margherita – topped simply with sauce, cheese and a pinch of Italian herbs

Hawaiian – Smoky quorn vegan ham and pineapple

Farmhouse – Sliced button mushrooms, smoky quorn vegan ham and black olives

Meat feast – Linda McCartney sausages, no bull meatballs and smoky quorn vegan ham

Garden Party – Red onion, Red pepper, button mushroom, sweetcorn, black olives and baby spinach

Sweet Chilli Pulled Chicken – Pan fried no chick strips, red onion, red pepper, sweetcorn and baby spinach. Fry mock chicken until fully cooked, then take two forks and shred it, adding sweet chilli sauce to taste

Pizza Sauce, You’ll need;

  1. One teaspoon of oil
  2. Two cloves of garlic, minced
  3. One small brown onion, finely chopped
  4. One tablespoon of tomato puree
  5. One 400g/14oz tin of chopped tomatoes, blended until smooth
  6. Half a teaspoon of the following dried herbs; oregano, basil and parsley
  7. Salt, black pepper and sugar to taste


  • In a frying pan over a medium heat, add the oil and garlic. Cook for one minute
  • Next add the onion, cook for another five minutes
  • Add the tomato puree, give it a minute to heat through, then add the tomatoes and herbs, then season with salt, pepper and sugar (add a pinch of sugar if the tomatoes are too acidic)
  • Allow to simmer until the sauce has thickened and reduced by between a third to a half (this will depend on the water content of the tomatoes you’re using)


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