Vegan Pita Pizza à la Funghi
There are a few things I've sadly never eaten because I only discovered them after I was already vegan: frozen yogurt, for example, but also halloumi and a pizza with a cheese-stuffed crust. I say "sadly" here because all these things sound interesting and delicious, but there aren't any vegan versions of them yet – at least not where I live. We've already made our cheese-stuffed crust dream come true with this recipe , but the other day I had a craving for it without the time to make pizza dough.
And that's how I came up with a somewhat unusual idea: I still had pita bread in my kitchen, which also looks like little pizzas and can not only be filled but also topped. Couldn't I make a pita pizza filled with vegan cheese? Said, done, and ... devoured in no time. These pita pizzas are truly a fantastic shortcut for dinner!
And this even works gluten-free!
I used the new glutenfree pita from Schär for this, which is super soft and cuts and fills beautifully. It's made from rice flour, buckwheat flour, and sourdough. You can find the pita bread wherever Schär products are sold. And if you even want to try them for free, you can become a member of the Schär Club and win one of 200 sample packs there. The promotion ends on October 31, 2025.
If you suffer from celiac disease, make sure to use a clean surface as well. Plastic and wooden surfaces often have cracks where gluten traces can accumulate. A smooth, washable surface works best.
How to make vegan cheese melt best
Mix the vegan shredded and feta cheese with a bit of oil before filling. This'll ensure the cheese melts especially well in the oven.
More ideas for your pizza toppings
You don't like mushrooms? No problem! You can totally top your pita pizza however you like. How about these classics:
- Diavola: with tomato sauce, vegan salami, and pepperoni
- Tonno e Cipolla: with tomato sauce, vegan tuna, and onions
- Prosciutto e Funghi: with tomato sauce, vegan ham, and button mushrooms
- Quattro Formaggi: with tomato sauce and fresh tomatoes as toppings and four different vegan cheese varieties in the pita pocket, for example vegan mozzarella, feta, shredded cheese, and parmesan
- Caprese: with tomato sauce, vegan mozzarella, tomato slices, and basil
What else can you do with your pita bread?
When the pizza party's over but you still have pita bread left, you can also make vegan garlic cheese pizza from them, fill them with vegan gyros , serve them with roasted vegetables and garlic dip, or serve them instead of rice with chana dal tadka.
Vegan Pita Pizza à la Funghi
Ingredients
For the pita:
- 3 vegan pita breads (e.g., gluten-free pita from Schär)
- 100 g (3.5 oz) vegan shredded cheese
- 100 g (3.5 oz) vegan feta cheese
- 1 tsp olive oil
For the toppings:
- 200 g (7 oz) mixed mushrooms
- 2 shallots
- 1 clove garlic
- 5 sprigs thyme
- 150 g (5.25 oz) vegan sour cream
- plant-based oil for frying
- salt
- pepper
- vegan green pesto
- arugula
Instructions
For the toppings, first slice the mushrooms and cut the shallots into strips. Finely chop the garlic. Heat plant-based oil in a skillet and sauté everything with thyme leaves until the mushrooms are nicely browned. Then season with salt and pepper to taste.
Preheat the oven to 200 °C/390 °F (convection). Carefully cut open the pita breads, but don't cut all the way through. Mix vegan shredded cheese and crumbled feta cheese with a bit of oil. Distribute the cheese mixture in the pita breads and gently press down.
Spread the filled pita breads with vegan sour cream and top with the mushroom mixture from the skillet. Then bake at 200 °C/390 °F (convection) for approx. 15 minutes until the vegan cheese in the pita pockets has melted.
Remove the vegan pita pizzas from the oven and top with vegan green pesto and arugula if desired.
