Gluten Free Pita Pizza – Pesto, Pumpkin and Feta
This Gluten Free Pita Pizza makes for a scrumptious yet easy lunch or dinner. Using plenty of fresh flavours and a delicious combination of pesto, pumpkin and feta this recipe elevates a classic pizza night into one that packs plenty of flavour. Healthier than a classic takeaway pizza, this pita pizza also meets most dietary needs using an allergy friendly pita.
Using the BFree Pita Bread for a healthier pizza base alternative, the bases are are also gluten free and dairy free friendly.
Top with fresh toppings for the perfect, lighter and better-for-you pizza.
Ingredients
To make this Gluten Free Pita Pizza you will need:
BFree Pita Bread – Made from gluten free wholegrains, the BFree Pita Bread range is gluten free, wheat free and dairy free.They are also a source of fibre and suitable for vegans. Baked in a stone-fired oven, they taste deliciously authentic while still being an ideal, healthy option, even for those with allergies and dietary restrictions. They are also a good source of fibre. The pitas are available in Plain and Wholegrain at major supermarket Woolworths and soon in Coles. You can find out more here.
Pesto – Use homemade or look for a good quality pesto from the supermarket or health food store. Choose a pesto with no cheese or milk products for a dairy free option.
Fresh vegetables – You can also interchange the vegetable toppings from the recipe to suit your family’s taste with seasonal produce of choice.
Cooked chicken breast – This is the protein suggestion for the pizza but you can easily swap this to suit your preference. Such as, smoked salmon, cooked and flaked salmon, cooked beef or meat of choice, or for vegetarian use a lightly marinated tofu cut into small pieces.
Cheese – Use a good quality cheese or see alternatives to follow. This acts as a way for vegetables to stick to the pita base, once melted. Alternatively, for a dairy free option spread with cashew cheese. Otherwise you can also simply spread with tomato paste for an alternate flavour and dietary needs.
Feta Cheese – Choose a good quality cow’s, sheep’s or goat’s feta or for dairy free look for a plant based feta cheese alternative or omit.
How to Make
These Gluten Free Pita Pizza’s are very simple to make. Using a pre-made pita base and pre-pre-prepared toppings you can simply assemble and bake in the oven for a delicious gluten free pita pizza ready in under 20 minutes.
First, prepare your toppings. Such as cooking your protein of choice, cutting fresh produce, washing herbs or pre-roasting pumpkin for an extra caramelised flavour.
When ready to bake, place the pita bread onto a pizza stone or lined baking tray and spread with your choice of cheese, tomato paste or cashew spread. This ingredient is not only for the flavour profile of your preference but helps the toppings to stick for a mess free, easy-to-eat pizza.
The burst of pesto is optional to add before you bake in the oven, or after you bake if you prefer freshness. Simply dollop over toppings along with feta and bake in the oven until edges start to crisp and golden. Alternatively, bake the pita pizza in the oven with all topping except pesto and dollop this on with the other fresh finishers.
To serve, dress rocket in olive oil and add rocket, basil and sea salt to the pizza.
Dietary Requirements
This recipe is gluten free, wheat free and egg free.
For dairy free, see ingredients listed above for alternatives. Such as dairy free cheese alternatives and dairy free pesto options.
For nut free, use a pesto without nuts or make homemade pesto using pepitas seeds in place of classic pine nuts or other nuts.
Recipe
Gluten Free Pita Pizzas
Ingredients
- 1 packet BFree Pita Bread
- 1/4 cup pesto
- 1 red capsicum sliced
- 1/4 red onion
- 1/4 cup green olives
- 1 chicken breast cooked, cut into thin slices
- 1 small zucchini small ribbons or thinly sliced into rounds
- 1 cup pumpkin cut into thin small wedges
- 1/2 cup grated cheese see below for alternatives
- 1/4 cup feta cheese
To serve:
- Fresh rocket
- Fresh basil leaves
- Olive oil
- Sea salt flakes
Instructions
- Pre-heat oven to 170°C.
- Place each pita bread onto a pizza stone or baking tray.
- Sprinkle with cheese (to help toppings to stick to pita, alternatively spread with cashew cheese, pesto or tomato paste/ pizza sauce).
- Top with capsicum, red onion, olives, chicken, zucchini and pumpkin. Sprinkle over feta. Spray with olive oil.
- Bake in the oven until cheese is melted and veggies roasted.
- To serve, dress with rocket, basil, drizzle of olive oil, drizzles of pesto and sea salt flakes.
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This recipe was proudly sponsored by Cakemark, makers of the BFree range of gluten free, dairy free and allergy friendly breads.
For any questions about BFree products in Australia get in touch with the Cakemark Team via their website or via the Cakemark Facebook page.
Love these toppings! We made this last night and the pumpkin and pesto is such a great combo. Will definitely be making this again.
Now that’s very tasty all the kids love d them thankyou
Now that’s very tasty all the kids love d them thankyou
Now that’s very tasty all the kids love d them Thankyou definitely a winner
So easy and tasty
Looks so yum!