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    Home » Recipes » Kid Friendly Recipes

    Vegan Pizzadillas (Pizza + Quesadilla)

    Published: May 13, 2019 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This recipe for Vegan Pizzadillas, a fast and fun dinner idea, is a mash-up of pizza and quesadillas. Basically, you’re filling soft taco-size tortillas with the kinds of ingredients you’d use for making pizza—marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too.

    About the Recipe

    For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. This serves 2 hungry people or 4 moderately (1 or 2 pizzadillas per serving). Photos by Hannah Kaminsky.

    Vegan pizzadillas

    Vegan Pizzadillas (Pizza + Quesadilla)

    This fast and fun dinner idea is a mash-up of pizza and quesadillas. Basically, you’re filling soft taco-size tortillas with the kinds of ingredients you’d use for making pizza — marinara sauce, vegan cheese, and lots of veggies.
    5 from 1 vote
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    Course: Pizza / quesadilla
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Vegan Pizzadillas
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 2 to 4
    Calories: 536 kcal
    Author: Veg Kitchen

    Ingredients

    • 4 soft taco-size 8 inch flour tortillas, preferably natural and whole grain
    • ½ to ⅔ cup marinara or pizza sauce your favorite all-natural brand or homemade
    • 1 to 1 ¼ cup grated vegan mozzarella-style cheese I use Daiya
    • 2 cups steamed or sautéed chopped vegetables try a combination of 2 or 3; choose from among onions, mushrooms, broccoli, zucchini, peppers, spinach, fresh tomatoes, kale, etc.
    US Customary - Metric

    Instructions

    • Spread each tortilla generously with sauce, then sprinkle each with ¼ cup of the cheese.
    • Arrange about ½ cup of the steamed or sautéed vegetables on one half of the tortilla, then fold the other half over.
    • Cook over medium heat on a dry skillet or griddle on both sides until golden and crisp. If your skillet or griddle is large enough, you can cook two at a time; otherwise just do one at a time. Either way, keep cooked pizzadilla warm while making the rest.
    • Once they’re all done, serve at once. Leave them whole, as shown in the photo below, or cut in half as shown in the first photo. If not overly stuffed, you can picking these up and eat out of hand with plenty of napkins, or with knife and fork.

    Nutrition

    Calories: 536 kcal | Carbohydrates: 76 g | Protein: 14 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 1518 mg | Potassium: 680 mg | Fiber: 12 g | Sugar: 5 g | Vitamin A: 9507 IU | Vitamin C: 23 mg | Calcium: 167 mg | Iron: 5 mg
    Vegan-ize any recipe! Grab our free vegan cheat sheet , packed with my favorite easy substitutions to make any recipe vegan.

    Vegan pizzadillas recipe

    Vegan pizzadillas recipe

    • Explore more of VegKitchen’s Easy Pizza Recipes.
    • Find more of VegKitchen’s Vegan Dinner Recipes and Pizza Dinner Recipes.
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    Reader Interactions

    Comments

    1. Sadhna Grover says

      June 04, 2014 at 10:56 am

      Great idea of vegan-pizzadillas. Looking great in picture. Thanks for sharing.

    2. Yvonne says

      June 25, 2015 at 5:26 am

      This is my kind of homemade pizza!I have tried a different version, but this one looks better. I have to try for my dinner next time! Thanks for this!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here .

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