Home-Made Pizza


  • 6 tbsp tomato-based pizza sauce
  • 6 small wholemeal pita breads (or make your own dough - 150g balls work well)
  • 300g protein of your choice
  • 1/2 red onion
  • 1 zucchini (medium)
  • 1 capsicum
  • 7 mushrooms
  • 200g punnet cherry tomatoes
  • 1 cup ricotta
  • OR 1 cup grated mozzarella (or a combination of cheeses)
  • 1 1/2 tbsp basil pesto (optional)
  • 1 avocado (large) (optional)


  • Prep Ingredients: Finely slice red onion, halve cherry tomatoes and thinly slice zucchini, capsicum and mushrooms.
  • Preheat oven to 200°C.
  • Spread 1 tbsp tomato-based pizza sauce over each pita bread.
  • Top each with the protein of your choice and vegetables. Crumble over ricotta and sprinkle each with 1 tsp pesto.
  • Place pizzas on preheated trays and bake for 15-20mins or until base is crisp.
  • To serve, cut each pizza into quarters and top with slices of avocado.

HOT TIP: Make extra pizzas and freeze BEFORE cooking for a quick and easy week-day meal or snack. To freeze, wrap in baking paper and foil then place in large freezer bag.

Protein Suggestions:
Try shredded BBQ chicken, ham, beef strips or a combination!

Low lactose adaptation:
*Use Mozzarella or Cheddar for a low lactose pizza

Vegetarian adaptation:
Omit meat products from recipe or substitute with vegetarian alternatives (e.g tofu, beans).
*If choosing the vegetarian option – try roasting the vegetables in the oven for a deeper flavour (preheat oven to 180°C and cook for 20 minutes).

Vegan adaptation:
Use a vegan friendly cheese (e.g. Bio Cheese) alternative or sprinkle with nutritional yeast for extra nutrients.

FODMAP Friendly:
Use only Low Fodmap veggies in the toppings
Keep to simple passata as a base with no added garlic but with herbs as preferred
Use GF Pizza Base

Gluten Free:
Use Gluten Free pizza base