When the moon hits your eye like this homemade pizza pie, it’s gonna be some serious amore. I promise.

I use a whole wheat pita for the crust. You might think this sounds crazy, but give it a chance! These are the fastest super-yummiest thin-crust pizzas I’ve ever made! And it’ll take you less time than it takes to call for delivery…and taste better.

I had this brilliant idea a couple years ago, and I haven’t stopped making these pizzas since. The best thing about them is that you can customize them to your own liking. Put anything on them! Get creative!  There are no limits to the yummy creations you can make. You can make them as healthy (or not healthy) as you like. You can even use gluten-free pitas/ingredients, or make them vegan. You just pile the toppings on a pita, and bake in the oven.

The result: A deliciously crispy thin crust anything-you-like-on-it pizza pie. You’ll be super impressed, along with whoever’s eating them with you. My non-pizza-eating mother has even started eating these when I make them.

Get your toppings, and hop to it!

Easy Thin Crust Pizza

*Use gluten-free or vegan-friendly ingredients to make this work for you*

Ingredients:

• Pita bread. Large or small. Each pita makes one pizza, so use as many as you want to make. I use the thinner, drier, whole wheat pitas that can open into a pocket, as opposed to the moister, more dough-y pitas.
• Pizza sauce. You can buy pizza sauce, or make your own, any tomato sauce will probably work fine.
• Cheese. I usually use mozzarella, this time around I used a blend of mozzarella, provolone, and parmesan. Play around with other cheeses as toppings too!
• Toppings!!!

1. Preheat oven to 350 degrees.

2. Line baking trays with parchment paper and lay your pitas down on top. If you’re using smaller pitas you can probably fit two pitas on one tray.

3. Spread a THIN layer of sauce over your pita. I use a spoon. **Make sure you dont over do it. Just a thin layer is enough, or your pizza will be soggy.**

4. Cheese it up! Sprinkle a layer of mozzarella (or whatever cheese you’re using) over top.

5. Lay your toppings on.

6. Add a bit more cheese as a finishing touch if you think your pizza needs it. If I’m going to use a different cheese as a topping, like a blue cheese or brie, this is when I do it.

7. Put the pizzas in the oven and bake for about 15-20 minutes, or until you can see that it’s starting to brown and get a bit crispy around the edges. You don’t want a soggy pizza, so if it still looks wet, leave it for a bit longer. I trust you, you know what a ready pizza looks like! Sometimes I put the broiler on at the end for a couple minutes, just to get the cheese a little golden. 🙂

I made a broccoli & aged cheddar pizza, veggie pizza with zucchini, red onion, garlic, green pepper, arugula & spinach, jerk chicken pizza with mushrooms, garlic & red onion, and my meat pizza had pepperoni, hot salami, olives, garlic, mushrooms, & green peppers. (Incase you’re wondering what’s in the pictures.)

Here are some toppings I’ve used to help you get thinking:

• zucchini
• tomato
• arugula
• spinach
• mushrooms
• peppers
• olives
• garlic
• basil
• anchovies
• jalapeno peppers
• banana peppers
• onion (red or white)
• capers
• broccoli
• brie cheese
• blue cheese
• feta cheese
• chicken
• prosciutto
• pepperoni/spicy salami
• sausage
• ground beef
• You can even use leftover meat from a previous meal (roasted chicken, bbq chicken, steak). I’ve done jerk chicken pizzas a bunch of times.

Cowabunga dudes! xx