Veggie rainbow pita pizza


This pita pizza recipe acts as a fun activity with a group of people and looks great when served. Easy, fun and uncomplicated.

Serves 4

Prep Time: 20 min

Cooking Time: 45 min


For the tomato base:

  • ½ carrot, finely chopped or grated
  • 1 celery stalk, chopped
  • ½ onion, finely chopped
  • 1 tbsp olive oil
  • 1 cup Rugani 100% Carrot Juice
  • 1 tin whole peeled tomatoes
  • Salt and pepper to taste


  • 4 wholewheat pita’s
  •  ½ cup broccoli, broken into small florets
  •  ½ cup cauliflower, broken into small florets
  • 1 red pepper, cut into 1 cm x 1 cm blocks
  • 1 yellow pepper cut into 1 cm x 1 cm blocks
  • 1 green small green pepper cut into 1 cm x 1cm blocks
  •  ½ red onion, cut in half and then in wedges
  • 2 cups mozzarella cheese, grated


  1. Pre-heat oven to 180 ℃.
  2. In a saucepan heat the olive oil over medium heat and fry the onions until translucent.
  3. Add the celery and carrots, and fry until golden.
  4. Turn the heat to low, add the whole peeled tomatoes and Rugani 100% Carrot Juice, and cook for 25 minutes on low heat or until reduced till half the original quantity.
  5. Season to taste with salt and pepper. Keep aside. Cool down.
  6. Place the pita’s on a baking tray lined with baking paper.
  7. Spread a tablespoon of tomato sauce over each pita and top with mozzarella cheese.
  8. Line the veggies up in a rainbow pattern on top of the mozzarella cheese.
  9. Bake in the middle of the oven for 20 min or until the cheese is melted and turning brown on the edges.


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