Red Meat Allergy Friendly Vegan Mini Pizzas
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Learn more →Ingredients
4 servings
For the pizzas
- 8 small pita breads or flatbreads (about 6 inches each)
- 2 tbsp olive oil
For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
For the toppings
- 1 cup cherry tomatoes, halved
- 1 small red bell pepper, thinly sliced
- ½ cup black olives, sliced
- 1 cup vegan cheese, shredded
For serving
- ¼ cup fresh basil leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the pita breads in a single layer on one or two large baking sheets and brush the tops lightly with olive oil.
- 2
Warm a small saucepan over medium heat. Add the remaining olive oil and the minced garlic and cook, stirring, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown. Add the crushed tomatoes, oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine and simmer for 5 minutes, until the sauce thickens slightly and the flavors come together. Remove from heat.
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