5 Ingredient Gluten-Free Veggie Pizza Pitas
Today I am back with a super simple recipe and that is my gluten-free veggie pizza pitas. This is a very quick meal you can make when you're low on energy – all you'll need is some store-bought gluten-free pita bread and a handful of toppings. Just pop in the oven and voila – a healthy, mini pizza that takes minimal effort.
Make it work for your own IBD diet
Whilst you can use whatever topping you'd like for these pizza flatbreads, they are also a good way to add more vegetables into your diet. In this one, I have added sliced avocado (which is a good source of healthy fats) and grated carrot. I personally can tolerate carrot when finely grated and cooked, but you could easily remove this and add your choice of protein instead (I use either cooked chicken or tinned tuna in spring water).
I am dairy-free so I always use dairy-free cheese for this one, but if you're able to tolerate dairy, then using a cheese such as mozzarella (which will also be a great source of calcium) is a great idea!
The below quantities are based on making 1 pizza pita. So double, triple, or quadruple this depending on your serving size!
- 1 gluten-free pita (I use storebought)
- 1 tablespoon of tomato puree
- 1/2 avocado, sliced
- 20g of dairy-free cheese
- 1/4 carrot grated
Directions for gluten-free veggie pizza pitas
- Heat your oven to 200 degrees Celcius.
- Take out your pita and spread it over the puree, coating it evenly.
- Slice avocado and sprinkle over.
- Greate carrot directly over the pita.
- Finally, sprinkle over your dairy-free cheese.
- Cook in the oven for 10 minutes until the cheese has melted and the pita bread is browned.
- calories: 438
- carbohydrates: 42.7g
- dietary fiber: 8g
- total fat: 20g
Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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