Vegan Hawaiian Pita Pizzas
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 192
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 370
- Total: 25 min
- Active: 10 min
Ingredients
Olive oil cooking spray
1 teaspoon coconut oil
4 slices tempeh bacon (see Cook's Note)
2 whole-wheat pitas
4 tablespoons marinara sauce
4 slices tempeh bacon, cooked and chopped (see Cook's Note)
1/4 cup sliced pineapple
1/4 cup red bell peppers, chopped
1/4 cup green bell peppers, chopped
1/4 cup red onion, sliced
1/2 cup shredded vegan mozzarella, such as Daiya
2 tablespoons barbecue sauce
Directions
- Preheat the oven to 400 degrees F. Spray a baking sheet or pizza stone with olive oil spray.
- Heat the oil in a medium skillet over medium heat. Add the tempeh bacon in a single layer and fry until cooked through, about 2 minutes per side. Cut into 1/2-inch squares and set aside.
- Place the pitas on the prepared baking sheet or pizza stone. Spread each with 2 tablespoons marinara sauce. Sprinkle the cheese over the sauce on each pita then top with the tempeh bacon, pineapple, peppers and onions.
- Bake until the cheese is melted, 10 to 12 minutes.
- Drizzle each pita pizza with 1 tablespoon of the barbecue sauce. Slice, serve and enjoy!
Cook’s Note
To make your own tempeh bacon, slice tempeh into strips, as thinly as possible. Marinate in equal parts soy sauce, maple syrup and olive oil (or coconut aminos and olive oil) for at least 20 minutes. If desired, add cumin, smoked paprika, salt and/or pepper to the marinade.