Home-Made Pizza


  • Tomato-Based pizza sauce
  • 6 small wholemeal pita breads (or make your own dough - 150g balls work well)
  • 300g protein – e.g. combination of shredded BBQ chicken, ham, beef strips, etc (see notes for vegetarian adaptation)
  • ½ red onion, finely sliced
  • 1 medium zucchini, thinly sliced
  • 1 capsicum, thinly sliced
  • 6-8 mushrooms, thinly sliced
  • 200g punnet cherry tomatoes, halved
  • 1 cup Ricotta or grated Mozzarella (or a combination) *
  • Optional: 1 ½ x Tbsp basil pesto (tsp for each pizza)
  • Optional: 1 large avocado


  • Preheat oven to 200°C.
  • Spread 1tbsp tomato paste over each pita bread. Top each with the meat and vegetables. Crumble over ricotta and sprinkle each with pesto.
  • Place pizzas on preheated trays and bake for 15-20mins or until base is crisp.
  • To serve, cut each pizza into quarters and serve topped 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.

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 180C 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