Vegan Gluten Free Pita Pizza

Total time22 min

Prep time10 min

Cook time12 min

These personal pizzas start with crisp pita rounds brushed with olive oil, then loaded with rich marinara sauce and baked until the edges turn golden and crackly. Dried oregano and a pinch of red pepper flakes give the sauce a punchy, herby kick, while a scatter of sliced black olives and fresh basil on top add brightness and a little briny contrast. Everything bakes together on one sheet pan in about ten minutes, so you get bubbling, melty-looking pizzas without much cleanup or fuss. It's a fast weeknight dinner or snack that slices up easily for sharing, and it fits neatly into a vegan spread. Keep the toppings simple or pile on extra veggies — either way, this one's a solid go-to for your rotation.

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Ingredients

4 servings

4 gluten free pita breads (6–7 inch)
BFree Foods Gluten Free Stone Baked Pita Breads 7.76 oz, 4 count BFree Foods Stone Baked Pita Breads BFree Wholegrain Pita Breads Stone Baked, Gluten Free BFree Stone Baked Pita Pockets BFree Stone Baked Pita Breads
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2 tbsp olive oil
1 cup marinara sauce
2 cups shredded mozzarella cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ tsp dried oregano
¼ tsp red pepper flakes (optional)

For serving

¼ cup sliced black olives (optional)
¼ cup fresh basil leaves (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the gluten free pita breads in a single layer on a large baking sheet.
2
Brush the top of each pita lightly with olive oil, covering the surface to the edges.

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