Friday means pizza! This super simple take on pizza was a hit in our house because it took about 10 minutes to make and turned out to be really tasty. I had the roasted veggies already made because I did a double batch of roasted veggies the night before for spaghetti, so I sautéed some sliced sweet onion and spinach to add to the veggie mix. Then you just top pitas with your favorite marinara, veggies, and I did a tiny sprinkle of Follow Your Heart vegan Parm and a sprinkle of nutritional yeast for a cheesy topping and popped them in the oven for 10-15 minutes.

Roasted Vegetable Pita Pizza

Whole wheat pitas, TJ’s have no oil

Rao’s marinara, or your favorite

Roasted eggplant, zucchini, and mushrooms, diced

sautéed onion slices, garlic, and spinach

Follow Your Heart Parmesan, only used about a tsp per pizza

Nutritional Yeast

1. Preheat oven to 450*, top pizzas with your favorite toppings and then bake until pita edges get crispy, about 10-15 minutes.

This is a great recipe at the end of the week when you can use all of your leftovers to top the pizzas with. I used my traditional leftover veggies with marinara and I also used up my leftover portobello fajita veggies to make a Mexican pizza and used mango salsa instead of marinara. You can get creative and use up what you have and recreate it into something new. Plus- You can have a whole loaded pita pizza for about the same calories as one piece of traditional pizza, without the loads of fat and grease. Guilt free choice!