If you’re looking for a quick and easy way to make pizza at home that doesn’t involve making your own crust, then you’ll love this vegan pizza recipe!
For some reason, vegan pre-made pizza crust is not always easy to find. Frozen vegan pizza? Yes. Vegan pizza crust? Not usually. Here’s where pita bread comes to the rescue.
This vegan pita pizza with asparagus and artichoke is delicious and packed with flavor from the vegetables, garlic, tomato sauce, and herbs. I love the freedom that comes from making your own pizza at home and combining your favorite vegetables! The asparagus, olives, artichokes, and sun-dried tomatoes work so perfectly together.
Whenever I visit family during the holidays, my mom loves to make vegan pizza using pita bread, which was the inspiration for this recipe. There’s something so comforting about making it and enjoying it for dinner or for a casual happy hour at home with friends. Serve with a side of salad and voila!
Yield: 2 servings
Prep time: 5 min
Cooking time: 15 min
Total time: 20 min
2 pieces of whole wheat pita bread
10 asparagus spears
10 quartered artichoke hearts (from a can)
10 pitted Kalamata olives
2 tbsp tomato sauce (or tomato pasta sauce)
1 tsp minced garlic (or 1 clove finely chopped)
A drizzle of olive oil
Salt and pepper to taste
Garnish: oregano or basil leaves, chopped sun-dried tomatoes, and chili flakes.
Preheat the oven at 400F.
Trim the asparagus spears by removing the ends.
Cut the asparagus into one-inch pieces. Place them in a bowl with a drizzle of olive oil and salt and pepper to taste. Mix to combine.
Cut the olives and sundried tomatoes into thin slices. Set aside.
Assemble the pizza: Spread 1 tbsp of tomato sauce on the pita bread. Top with the asparagus, artichokes, and olives. Add more pepper to taste. Place both pieces of pita bread on a baking sheet and put them in the oven. Cook for 12-15 min.
Once the asparagus is tender, remove the pizza from the oven.
Garnish with pieces of sun-dried tomato, basil or oregano leaves, and chili flakes. That’s it! Your 15-minute pizza is ready to be enjoyed.
Best enjoyed immediately, but it can be stored in the fridge in airtight containers for up to 3 days.
Once baked, the pita bread turns into a slightly crunchy crust!
You can add nutritional yeast or vegan cheese before cooking them in the oven if you’d like. I personally love it as is!
$4.50. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Asparagus is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C, and K. It’s also a good source of antioxidants, including vitamin E, flavonoids, and polyphenols. Antioxidants prevent the accumulation of harmful free radicals and may reduce the risk of chronic disease. Asparagus is an excellent source of folate, also known as vitamin B9. Folate is an essential nutrient that helps form red blood cells and produce DNA for healthy growth and development.
*Artichokes are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium. They are also one of the richest sources of antioxidants. Some evidence suggests that artichokes and artichoke leaf extract may lower blood sugar levels. However, more research is needed.
*Kalamata olives are rich in monounsaturated fat, also known as healthy fat, which helps in reducing cholesterol levels.
Olives are a great source of calcium, vitamin A, and fiber.
Calcium is best absorbed when combined with potassium, magnesium, and vitamin C. Combining olives with tomatoes, kale, pasta, or quinoa can increase its calcium absorption.
While generally healthy, Kalamata olives are high in sodium, largely due to the canning and preservation process. If you’re watching your sodium intake, look for a low-sodium alternative.
Did you try this vegan pita bread pizza recipe? Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite.
*As also seen on LIVEKINDLY!