Pita Pizzas


  • 6 whole-wheat pitas

For the tomato sauce:

  • 2 large tomatoes, diced
  • 4 sun-dried tomatoes (not packed in oil)
  • 3 tablespoons tomato puree
  • 1 tablespoon apple cider vinegar
  • 1 ½ teaspoons date syrup
  • 2 cloves garlic
  • 1 large handful of fresh basil
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons dried thyme
  • freshly ground black pepper


  • 1 cup olives, halved
  • ½ cup diced smoked tofu
  • ½ zucchini, thinly sliced or shaved
  • 3 tablespoons Vegan Parmesan (recipe below)
  • fresh basil


  1. Preheat the oven to 400°F.
  2. Combine the diced tomatoes, sun-dried tomatoes, tomato puree, vinegar, date syrup, garlic, a handful of fresh basil, oregano, and thyme in a blender; season with pepper to taste. Puree until smooth.
  3. Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, and shaved zucchini over the sauce. (Or change it up and add any other favorite vegetable toppings!)
  4. Bake for 15 to 20 minutes.
  5. Sprinkle Vegan Parmesan and fresh basil over pizzas and enjoy!

Vegan Parmesan:

In a food processor fitted with the “S” blade or in a blender, combine 1 cup raw almonds or cashews or walnuts, ½ cup nutritional yeast, 1 tablespoon salt-free seasoning (such as Benson’s Table Tasty) and blend until a powdery texture is achieved.

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