Pitta Pizzas

Need a quick, tasty, yet healthy dinner but are too tired to make anything decent? Look no further. I often make truckloads of these to freeze and re-heat later. These are so good that it almost feels like cheating (like eating something unhealthy from the fast-food isle at the supermarket). Don't worry though, you are not cheating, these are actually good for you, believe it or not! My husband absolutely adores these pizzas and his co-workers have even tried to buy his pizzas off him when he is enjoying his lunch. He literally has to fend off the pizza thieves. He wouldn't trade them for anything in the world though. There is almost no excuse for not making these often because if you make a large batch, you have dinner and lunch covered for several days.You can use your own favourite toppings and be the envy of every cafeteria! Why not try these toppings: Sweetcorn, green olives, cherry tomatoes, yellow or green pepper, jalapenos, fresh basil leaves, ruccola leaves and garlic. If you have kids, make the pizza toppings a fun occasion where everyone can select their own favourite toppings! Then name each pizza after the master pizza maker, just like they do in the pizzerias.

Just note that pitta breads often contain yeast so try to buy ones that do not include yeast (if you can't tolerate yeast that is). I always buy spelt pitta breads, however you can use whole wheat pitta breads instead. Obviously, you can make your own pizza base as well!

To save time I by organic pizza sauce from a health food store, you can however make your own if you prefer.

I usually make a whole bunch of these in one go to freeze and re-heat later

This recipe is:

  • Egg free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free

Pitta Pizzas

Serves 2-3


  • 6 spelt pitta breads (note that these often contain yeast)
  • Half a pepper (red), sliced thinly
  • 12 mushrooms (any type you prefer), sliced thinly
  • 12 olives (black), sliced thinly
  • 1 onion (red), sliced thinly
  • 12 capers, halved
  • 300 grams (11 oz) light cheese (such as light mozzarella or Gouda), grated
  • 200 millilitres (7 fluid oz) pizza sauce (organic)
  • Pinch of Italian seasoning (optional)
  • 1 teaspoon coconut oil


  1. Scoop out the seeds and membranes from the half pepper and slice thinly.
  2. Slice the 12 mushrooms and 12 olives thinly. Set the olives and mushrooms aside (in separate containers).
  3. Peel the onion and slice thinly.
  4. Slice the 12 capers in halves and set aside.
  5. Grate the 300 grams cheese and set aside.
  6. Now heat 1 teaspoon coconut oil in a large frying pan.
  7. Heat the sliced onion for 5 minutes. Add a couple of tablespoons water to the frying pan if needed. Set aside.
  8. Add the peppers to the frying pan and heat for 5 minutes. Set aside.
  9. Add the mushrooms to the frying pan and heat for 7-10 minutes. Set aside.
  10. Lay out the pitta breads on a baking tray and place all the ingredients close for easy reach.
  11. Add 2 tablespoons or so of pizza sauce to each pitta bread and distribute well. Repeat with the rest of the pitta breads. If there are any leftovers of the pizza sauce, divide evenly between the pitta breads.
  12. Divide the mushrooms, capers, olives, onion and pepper evenly between the pitta breads.
  13. Finish by adding cheese on top of each pizza as well as a little Italian seasoning.
  14. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 5-10 minutes or until the cheese has melted.


  • The pizzas are excellent when re-heated from frozen. If they are meant to be frozen rather than eaten straight away, only bake them for 5 minutes.
  • If you have access to an oven, microwave or sandwich toaster at work/school, these pizzas make an ideal lunch.
  • Optional toppings: Sweetcorn, green olives, cherry tomatoes, yellow or green pepper, jalapenos, fresh basil leaves, ruccola, garlic and more.        
    If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.