Quick pita pizzas (gluten-free, vegan)

Name: Quick pita pizzas (gluten-free, vegan)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 gluten-free pitas; 6 tbsp tomato passata; 1 tsp dried oregano; 1½ cups grated vegan mozzarella; 1 cup sweetcorn; 8 cherry tomatoes; 1 handful olives

Gluten-freeVegan

Adapted from The original recipe.

Adapted baking: swaps like a flax egg or gluten-free flour usually work, but a first try can come out a little different.

Every child makes their own pizza on a gluten-free pita, with whatever toppings they like, in 20 minutes.

Prep: 10 min
Cook: 10 min
Helper chef: A grown-up nearby for one or two steps.

One big step at a time, and the screen stays on.

Other versions

The original recipe

Ingredients

Serves4

4 gluten-free pitas, use a brand that is certified gluten-free check the label
6 tbsp tomato passata
1 tsp dried oregano
1½ cups grated vegan mozzarella, 150 g check the label
Toppings
1 cup sweetcorn
8 cherry tomatoes
1 handful olives, pitted

Steps

Simpler words

With a grown-up: oven

Turn the oven on to 200°C (180°C fan) and line a tray with baking paper.
Halve the cherry tomatoes and olives with a table knife.
Cut the little tomatoes with a table knife.
Lay the gluten-free pitas on the tray. Spread 1½ tablespoons of passata on each with the back of a spoon and sprinkle with oregano.
Spread sauce on your pita with a spoon.
Scatter the vegan cheese and then your toppings on top.
Cheese, then toppings. Make a face if you like!
With a grown-up: oven

Bake for 8 to 10 minutes, until the cheese melts and bubbles. Let them cool for 2 minutes before cutting.

Tips

Swaps: gluten-free pitas instead of regular pitas; vegan mozzarella instead of dairy mozzarella. The first try may come out a little different, but still delicious.

We mark a recipe gluten-free only if every ingredient is, or is marked “check the label”. If someone has coeliac disease, always check labels and keep surfaces and tools clean.