Veggie Pizza

Pizza1 Pizza2

I’m always making veggie pizzas when I’m stumped on what to make for lunch! They’re really simple to make and great at using all your leftover veggies.

Serves 1

1 wrap of your choice, I use mountain bread rye
2 tbsp of tomato paste or pasta sauce
Pre-cooked pumpkin
Zucchini ribbons
Button mushrooms
Sundried tomatoes and capsicum
Handful of Basil
2-3 Sage leaves teared
Handful of chopped rosemary
Feta (Optional)


  1. Preheat the oven to 180° celsius  and line a rectangular baking tray with baking paper
  2. Place wrap on baking tray, using the back of a spoon spread the tomato sauce over the base
  3. Arrange your desired vegetables on top
  4. Scatter basil, rosemary and sage around the vegetables (reserve some of the basil)
  5. If using the feta or desired cheese, crumble on top. Season with salt and pepper.
  6. Bake in oven for approximately 10 minutes.
  7. Scatter with remaining basil. Enjoy!

**You may find the base a little soggy if using a thin wrap, so if you don’t like pizza this way try with a thicker wrap

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