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RAINBOW PITTA PIZZAS by Healthy Little Foodies

If you are looking to make a quick meal then these rainbow pitta pizzas are perfect – Easy, fun and a great way to encourage children to try a range of vegetables.

  • PITTA: Pitta bread or pitta pockets both work.

  • PIZZA SAUCE: You can use homemade pizza sauce or store-bought. Alternatively, passata (with some dried oregano added is nice) or some tomato puree thinned down with a little water. Pesto also works well or even a simple olive oil base.

  • CHEESE: Any good melting cheese or a mixture of cheeses. I used mozzarella.

  • VEGETABLES: You can make the pizzas with just about any vegetables you have on hand. Chop the veggies into small uniformly-sized pieces to allow them to cook properly. If you use root veggies, sweet potato or anything else that takes a while longer to cook, either pre-cook or grate. I used tomato, orange pepper (capsicum), sweetcorn, broccoli, red onion, pre-cooked beetroot.

Servings 2


  • 2 Wholemeal (Whole Wheat) Pitta Breads

  • ½ cup Pizza Sauce

  • ½ cup Grated (Shredded) Mozzarella

  • 3 cups Chopped Vegatables (Rainbow of Colours)


  • Pre heat oven to 200c / 400F / Gas 6

  • Spread each pitta with the pizza sauce and sprinkle with cheese

  • Place the veggies, in a rainbow pattern, on top of the cheese

  • Place pittas on a baking tray and bake for approx. 15 mins (until the vegetables are cooked, the base is crispy and the cheese has melted)

Homemade Pizza Sauce

This pizza sauce tastes like you have been slaving away at the stove for hours but takes only minutes to make. Worth the little bit of effort for both taste and control over the ingredient list.

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes

Servings 3 cups


  • 1/2 tbsp Olive Oil

  • 2 cloves Garlic, minced

  • 700g (3 cups) Passata

  • 170g (6oz/¾ cup) Tomato Puree

  • 1 tsp Dried Oregano

  • 1 small handful Fresh Basil Leaves, thinly sliced and chopped

  • Salt and pepper to taste (avoid salt if serving to very young children)


  • Add the olive oil and garlic to a saucepan and cook over medium heat for 1-2 minutes, until the garlic is fragrant.

  • Add the passata, tomato paste and oregano to the pan and stir to combine.

  • Allow the sauce to come to a simmer and then reduce the heat to low and simmer for a minimum of 10 mins. (longer if you wish to develop flavour more or thicken).

  • Add the chopped basil and stir through.

  • Season, to taste, at the end of cooking.

Notes If you find your sauce has a sharp/ acidic taste then try simmering for longer or add a pinch of sugar. If you wish a thicker sauce allow the sauce to simmer longer (uncovered) or add a little more tomato puree.

  • Refrigeratate - Store in an airtight container, in the refrigerator, for 3-5 days.

  • Freeze - To freeze this sauce, cool and then transfer to freezable bags or containers.

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