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Vegan Pizza Bites
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5 from 1 vote

Vegan Pizza Bites

Big bold flavors in a little bite - perfect for your next party or get together! Recipe adapted from Inspired Taste
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizers and Light Bites, Snacks
Cuisine: American
Diet: Vegan
Servings: 15
Calories: 136.5kcal

Ingredients

  • 1 refrigerated pizza crust dough I used Pillsbury Thin
  • ½ recipe Pumpkin Seed Pesto
  • 5 large cremini mushroom caps sliced
  • 10-15 cherry tomatoes quartered

Instructions

  • Preheat oven to 400 degrees F.
  • Roll out the pizza dough on a clean surface and cut out as many circles as you can using a 2.5 inch circle cookie/biscuit cutter (or an empty clean 4 oz can works really well too!) I got about 15 circles of dough.
  • Press dough circles into a mini muffin pan that has been sprayed lightly with oil. The dough should cover the bottom and sides. Pierce the bottom of the dough with a fork 1-2 times so they don't puff up too much when baking.
  • Bake pizza dough for 8-10 minutes until lightly browned and cooked through.
  • While the dough is cooking, sauté the sliced mushrooms for 3-4 minutes until softened and flavorful. (Mushrooms let out a lot of liquid, so you shouldn't need oil or water for sautéing.) Stir frequently to avoid sticking.
  • When dough is done, let cool for a few minutes. Top each one with 1-2 tsp of pesto, a few slices of sautéed mushrooms and a few slices of cherry tomato.
  • Devour!

Video

Notes

~Even though you'll only need about ½ cup of the Mixed Greens Pepita Pesto., I encourage you to make a whole recipe. Use leftovers on roasted veggies, baked potatoes, stirred into rice or pasta, as a dip for raw crudité or crackers, etc. It's so good!
 
 
 
 
 

Nutrition

Calories: 136.5kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 239mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 1.3mg