Rye Free Vegan Mini Pizzas

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the pizzas

8 small pita breads or flatbreads (about 6 inches each)
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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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