Veggie-loaded Pita Pizzas with caramelised onions and a sneaky pesto! This delicious recipe was created by @Rainbownourishments
Caramelised Onions
- 1 red onion, sliced
- Dash of olive oil
- 1 tsp coconut sugar
- Dash of balsamic vinegar
Sneaky Pesto
- 1/4 cup pine nuts, roasted or sautéed
- 3 cloves garlic, raw or sautéed
- 1 cup baby spinach, loosely packed
- 1 cup basil leaves, loosely packed
- 3 tbs olive oil
- Generous pinch of salt
Pita Pizza
- 6 BFree Foods Pita Pockets
- 3 tbs tomato pizza sauce
- 1 small capsicum, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup vegan cheese, chopped or shredded
To make the onions: Add the onion and olive oil to a medium-size saucepan over high heat and sauté until fragrant. Turn down the heat to low-medium. Add the coconut sugar and a dash of water. Sauté for 10 minutes or until the onions are very soft. Add the balsamic vinegar to de-glaze the pan and allow the liquids to evaporate. Set aside.
Preheat the oven to 180°C (355°F).
To make the pesto: Add all ingredients to a food processor and process until it forms a paste. Set aside.
Place the Pita Pockets on a lined baking tray. Spread the pizza sauce on each pita leaving a 1cm edge. Scatter the capsicum, mushrooms, tomatoes, vegan cheese and caramelised onions on top.
Bake the pita pockets in the oven for 10-12 minutes or until the vegetables are cooked.
Dollop the pesto on the baked pita pizzas. Enjoy immediately!
What our customers say
Excellent
Based on 32 Reviews
Peggy
Honestly, the best gluten free wraps on the market. They don’t break and are so soft. It’s hard to come by GF wraps that taste this good!
Noel
These wraps are really tasty and I love that is has so much fiber!
Vincent
I wish I knew about your wraps sooner, they are the perfect GF alternative! Even my non-gluten free son loves them!
Maya
I love these wraps, they are super soft and easy to fold!
