Mozzarella or potato shreds? Well it looks like cheese shreds, but it’s potato which mimics the same look and texture to top the pizza. These personal BBQ pizzas were scrumptious! I roasted onions, cauliflower, zucchini, and mushrooms and used them to top a whole wheat pizza with sweet and spicy BBQ sauce. I added a sprinkle of shredded potato and a dash of nutritional yeast and popped them back in the oven to get crispy. I also made some extra pizzas with marinara for lunch the next day to switch it up and be prepared. I found a recipe for these on Pinterest, but they made their own sauce and pizza dough which I didn’t want to do. The Organic Brown Sugar BBQ sauce from TJ’s is so tasty and I like to use whole wheat pitas for pizzas because they’re a great size with no oil. You can use whatever vegetables you want to use to top these pizzas, but this combination was delicious!
BBQ Vegetable Pita Pizza
6 whole wheat pitas
Organic Brown Sugar BBQ sauce ( or your favorite)
1 small head of cauliflower in florets
10 oz baby Bella mushrooms, sliced
1 onion, sliced
1 large zucchini, halved and sliced
1.5 cup Frozen shredded potatoes, thawed
Nutritional yeast for topping
1. Preheat oven to 400* and roast vegetables with salt and pepper on two parchment lined pans for 30 minutes. Then turn oven up to 475*.
2. Combine all vegetables and on another parchment lined pan, lay out 6 pitas and top with 1-2 tbsp of bbq sauce each and spread.
3. Add a handful of the veggie mixture to each pizza and spread then add a little of the potato shreds to mimic cheese texture on top.
4. Sprinkle with a little bit of nutritional yeast and put back in the oven for 15-25 minutes until edges are golden and crispy.