Easy Pita Pizza (4 Ways!)

Healthy, easy pita pizza with veggies and cheese as toppings on a cutting board.

4.80 from 20 votes

Craving pizza but want something quick without the fuss of rolling out dough? This pita pizza checks all the boxes for flavor, nutrition, and convenience that does not involve takeout. I use whole wheat pitas, tomato sauce, and melted cheese for a classic base that can be topped with anything. It is ready in just 15 minutes and is ideal for busy days.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 276.5kcal

Author: Anjali Shah

Equipment

Ingredients

4 Whole wheat pita breads make sure you get one that has ~130 calories and at least 4g fiber per round
½ red onion diced
1 yellow bell pepper diced
2 tomatoes diced
1 cup freshly grated parmesan cheese you can use up to 1/4 cup per pizza, no more than that!
8 tbsp pizza sauce more or less as needed

Instructions

Warm your pita bread in a toaster oven or in a pan over low heat and chop your veggies
Top 1 pita bread with 1-2 tbsp sauce, and a handful of each of the veggies (use as much as you like – the more veggies, the more fiber and nutrients are on your pizza!) I like to use a ton of veggies.
Top with 1/4 cup of cheese, or less depending on how much cheese you like (1/4 cup is about 100 calories)
Heat the pizzas in a toaster oven until the cheese melts. Alternatively, if you don’t have a toaster oven, you can heat the pizzas under a broiler at 350 degrees until the cheese melts (or in your regular oven at 350 degrees).

Video

https://youtu.be/5QB32U4mhWE

Notes

My #1 Secret Tip for this pita pizza recipe is to toast the pitas before adding sauce or toppings. This gives me a sturdier base and prevents the pita from absorbing moisture and becoming soggy instead of crispy.
Rest before serving: Before I cut my pizzas, I let them sit for a minute or 2 and give the cheese a chance to set. This stops the cheese and toppings from sliding off when I cut it.
Season your layers: I like to season my cheese and toppings with fresh or dried herbs and spices for a truly flavorful bite.
Prep ingredients before starting: Before I even put my pitas in the oven, I like slicing and prepping all my toppings and cheese to make the process quick and easy.
Make ahead: I like freezing unbaked topped pita pizzas in the freezer ahead of busy weeks. These should be wrapped tightly in plastic wrap and will keep for 6 weeks.

Nutrition