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Vegan Pizza Burrito

Name: Vegan Pizza Burrito
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tortillas (, gluten-free if needed); 6 tablespoons pizza sauce (, homemade or store bought); 1 cup fresh spinach (, measure packed); 6 tablespoons vegan Alfredo sauce (, homemade or store bought); 1 cup mushrooms (, sliced (any kind work)); 1 cup dairy free shredded cheese; 1 cup Vegan Sausage

By Sophia DeSantis, Reviewed by Anjali Shah on February 7, 2025

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My vegan pizza burrito is the ultimate quick lunch or dinner, packed with pizza sauce, creamy Alfredo, melty vegan cheese, and hearty sausage. It’s vegetarian, gluten-free, and ready in just 30 minutes, so I can enjoy a delicious family-friendly meal without the wait.

Pizza stuffed burritos cut in half and piled onto a black plate sitting on a folded towel on a grey surface and background

Ever have one of those moments when you just can’t decide what to eat? That was me, standing in front of the fridge, staring at ingredients, trying to choose between my vegetarian Mexican pizza or my vegan black bean and rice burritos. Ha! Why should I have to pick just one? That’s when it hit me, why not have both?

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Quick Meals!

📋 Recipe Card

And just like that, my vegan pizza burrito was born. It’s got all the cheesy, saucy goodness of pizza wrapped up in a warm, crispy burrito. Inspired by my favorite healthy recipes and knowing that pizza and burritos are everyone’s favorite comfort foods, I knew this one was a winner.

👩🏽‍🍳 Why I Love This Recipe

The answer is easy, and I know you’ll agree once you try this recipe. I’m obsessed with this vegan pizza burrito because it combines the best of both worlds – all the cheesy, saucy pizza flavors wrapped up in a warm, crispy burrito. It’s the kind of meal that just feels right, especially on those nights when I can’t decide between my two favorite comfort foods. Why choose when you can have both? Ha!

My vegan pizza burrito recipe is packed with layers of flavor, from the tangy pizza sauce and creamy Alfredo to the melty vegan cheese and hearty sausage. The tortilla gets perfectly crispy in the oven, sealing in all that deliciousness. I’ve tried a lot of pizza-inspired recipes, but this one is my favorite because it’s easy to throw together but still feels fun and exciting to eat.

I still remember the day I brought this to my friend’s game day party. Her whole family is vegan, so I knew this was going to be a hit, and I was right! They devoured it, and before I even had a chance to sit down, she was already asking me to write down the recipe so she could make it again for her kids’ school lunches. That’s when I knew, this isn’t just a wrap or a burrito, it’s a comfort food mashup that just works. I hope you love it as much as they did!

🥘 Ingredients

When I make my vegan pizza burrito, I keep it simple with just a few key ingredients. Best part I combine two of my most popular recipes. Check it out:

Tortilla: This wraps up all the cheesy, saucy goodness into the perfect handheld bite. I love how it crisps up in the oven for that extra crunch.

Pizza Sauce: This brings that classic pizza flavor to every bite. I always go for a rich and tangy sauce to make it extra delicious.

Alfredo sauce: A creamy layer that makes this burrito extra indulgent. It adds the perfect balance to the tangy pizza sauce.

Spinach: A fresh pop of green that sneaks in some extra nutrients. It wilts beautifully while adding a nice contrast to all the bold flavors!

Mushrooms: They add a meaty, savory bite without any actual meat. I love how they soak up all the flavors and bring extra depth to the burrito.

Vegan sausage: A hearty, satisfying bite with all the smoky, savory goodness of traditional sausage. Made with simple plant-based ingredients, it’s the perfect protein-packed addition!

Dairy-Free Shredded Cheese: I always add a little extra because more cheese = more happiness!

🔪 How To Make

Let me show you how I make my vegan pizza burrito step-by-step. It’s so easy, super cheesy, and ready in 30 minutes.

Add Sauce: I grab my warm tortillas and spread a generous layer of pizza sauce right down the center.

A tortilla with pizza sauce in the center on a slate surface surrounded by pizza ingredients

Top with spinach: I layer on fresh spinach for a pop of color and a boost of nutrients.

A slate surface with a tortilla with spinach on it and other pizza ingredients around it

Drizzle with Alfredo: A creamy drizzle of Alfredo sauce takes this burrito to the next level.

A tortilla with spinach and white sauce in the center on a slate surface and other pizza ingredients around it

Add mushrooms: I pile on the mushrooms for a savory, meaty texture.

A tortilla on a grey surface with spinach, sauce and mushrooms on it and other pizza ingredients around

Cover with cheese: A generous handful of dairy-free shredded cheese melts into the layers, holding everything together. I always add a little extra because cheesy burritos are the best burritos.

A tortilla covered in spinach, mushrooms, sauce and cheese on a slate surface and pizza ingredients around it

Top with sausage: Crumbled vegan sausage adds a hearty, smoky bite. It gives the burrito that satisfying, protein-packed finish.

A tortilla on a slate surface with spinach, mushrooms, cheese and sausage and the ingredients around it too

Fold the sides inward: I tuck in the sides to keep all the delicious fillings from spilling out.

Two hands folding the sides of a tortilla with ingredients inside towards the center with another open faced tortilla next to it

Tuck the top and roll: Starting from the bottom, I roll it up tightly, making sure everything stays snug inside. Once sealed, it’s ready for the oven!

A hand rolling a burrito up next to a tortilla with pizza ingredients on top

Place on a parchment-lined baking sheet and bake: I lay the burritos seam-side down on a baking sheet to keep them from unrolling.

Two burritos on a parchment lined baking sheet with pizza ingredients around it

Into the oven they go until they’re golden, crispy, and packed with melty, cheesy goodness.

Two baked tortillas on a parchment lined baking sheet with juices spilling out the edges

💭 Expert Tips

My #1 Secret Tip for making my vegan pizza burritos perfect every time is to warm the tortillas before rolling. Trust me, cold tortillas crack, tear, and make a mess. I always cover them with a damp paper towel and warm them up in the microwave for a minute, just enough to make them soft and flexible. It makes rolling so much easier and keeps everything tucked in nice and snug.

Other Tips To Keep In Mind:

Prep ahead: I like to make the sauces and sausage ahead of time to save time. It makes assembling these burritos super quick and easy.
Use store-bought options: When I’m in a rush, I grab store-bought sauces and sausage for a shortcut. It’s just as delicious and makes this recipe even easier.
Go gluten-free if needed: I always check my tortillas and sausage to make sure they’re gluten-free when needed. It’s an easy swap that doesn’t change the flavor.
Don’t overstuff: I know it’s tempting to load these up, but too much filling makes them tricky to roll. I keep it balanced so everything stays snug inside.
Make ahead for busy nights: I love assembling these ahead of time and storing them in the fridge. That way, all I have to do is pop them in the oven when I’m ready to eat!

📖 Variations

The best part is that you can get creative and stuff these burritos with your favorite ingredients, like:

Tofu Ranch: I swap the Alfredo sauce for vegan ranch sauce, toss in some tofu, and sprinkle on red pepper flakes for a little heat.

BBQ Mushroom: I trade the pizza sauce for vegan BBQ sauce, load it up with caramelized onions and sautéed mushrooms, and add a handful of dairy-free smoked cheddar.

🍽 Serving Suggestions

I love serving my vegan pizza burrito with simple, flavorful sides that make the meal even better! Here are some of my favorites:

Fresh Green Salad: A light, refreshing salad with a tangy dressing balances out the rich, cheesy flavors of the burrito. I love tossing in spinach and arugula salad for extra freshness.

Creamy Tomato Soup: If I want a cozy meal, I serve this with a bowl of vegan tomato soup. It’s the ultimate comfort food combo!

Crispy Fries: A side of homemade baked fries or my parmesan truffle fries takes this meal to the next level. I sprinkle extra vegan parmesan on top for that perfect cheesy crunch.

🧊 Storage Directions

Refrigeration: I store any leftover burritos in an airtight container in the fridge for up to 3 days. Keeping them wrapped helps them stay fresh and prevents them from drying out.

Freezing: When I want to meal prep, I wrap the burritos individually in foil or parchment paper and freeze them for up to 2 months. They’re perfect for a quick grab-and-bake meal!

Reheating: To keep them crispy, I bake at 375°F (190°C) for 10-15 minutes straight from the fridge or 20-25 minutes from frozen. If I’m in a hurry, I pop them in the air fryer for a few minutes for that perfect crunch.

❓Recipe FAQs

How do I keep my burrito from falling apart?

I always warm my tortillas first so they’re soft and flexible. I also make sure not to overstuff them, too much filling makes them harder to roll and stay closed.

How can I make them extra crispy?

For the crispiest burritos, I brush them lightly with oil before baking. If I’m feeling fancy, I’ll even pop them in the air fryer for that extra golden, crunchy texture!

Can I use different fillings?

Of course! Sometimes I swap the mushrooms for bell peppers, add olives, or try different plant-based proteins like tofu or jackfruit. It’s super customizable

Two hand picking up half of a pizza themed burrito from a pile of them on a black plate with basil on it

🥣 More Healthy Quick Meals!

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