Beetroot Based Pita Pizza

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Course
    • Breakfast


  • Beetroot and hummus dip
  • 1 tin of chickpeas
  • 30g of vegan feta cheese
  • 1/2 Pumpkin
  • 1 avocado
  • handful of rocket
  • A drizzle of sriracha mayo



Using the beetroot and hummus dip, slather a generous amount onto the Pita to act as foundation for other ingredients.


Chop pumpkin into small chunks. Place on baking tray alongside chickpeas. Season with salt and pepper for taste.


Roast in oven until turned slighly toasted in colour. Let to cool for 5-10 minutes.


Put pumpkin and chickpeas onto beetroot Pita base and top with avocdo, rocket, vegan feta and sriracha mayo.

  • Nutrition Facts

  • Amount per serving
  • Calories0
  • % Daily Value*
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