This Healthy Pita Pizza Recipe is so quick and easy, convenient, uses pantry items and ingredients you'd have on hand (such as canned mushrooms, canned olives, pizza sauce, onions, and cheddar cheese), and can be made in under 30 minutes. The best part is you don't have to make any dough. You can also swap out different ingredients, depending on your preferences and what you have on hand. I have been making this pizza for my family for years, and they love it!
This pita pizza recipe is great any time, but this one is perfect for using up leftover ham after a big holiday meal. This pizza on pita bread recipe is lean, low-fat, and WW friendly, It's also a quick lunch and perfect for taking along in the lunch bag, as it can be eaten hot or cold. This simple recipe is also a fun way to have pizza night, which is different from traditional pizza, and everyone gets their own pizza!
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If I don't use leftover cooked Picnic Ham with Orange Glaze Recipe from a big meal, we often buy a Smoked Boneless Ham. It's great for making sandwiches, as well as Ham Pasta and Ham Rice and Beans!
🥘Ingredient Notes
I use cheddar cheese on this easy pita pizza to change it up from the typical mozzarella. Cheddar cheese is also something I generally have on hand, so I don't have to make a special trip to the grocery store.
This pizza on pita bread recipe requires the following ingredients:
- Pita bread. I use whole wheat (about 8 inches), but you could use white pita bread instead.
- Ham. You can use leftover ham or deli ham.
- Pizza Sauce. You any type you like! You can use a store-bought or homemade pizza sauce. Primo pizza sauce (the traditional squeeze) is only 1 ww point for a ¼ cup!
- Feta cheese and Cheddar cheese. I use low-fat/light for both kinds of cheese.
*See recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Meat: I use ham when I have it on hand, as I can use leftover ham or deli meat. But you could also use regular or turkey sausage or pepperoni, or fat-free ham.
- Cheese - you could use mozzarella cheese or regular cheddar cheese, if you're not concerned about the fat or calories. You could also skip the feta cheese.
- Vegetarian: just skip the meat!
- Gluten-free -use gluten-free pita bread
- Dairy-free or Lactose-free- Use lactose-free cheese or vegan cheese
- Spicy - add chili pepper flakes/red pepper flakes sprinkled on before cooking or after, and/or add jalapeno peppers to pizza,
🔪How to Make Healthy Pita Bread Pizza
Prep: Preheat oven to 375 degrees F/ 190 degrees C and spray 3 baking sheets with non-stick cooking spray (or line with aluminum foil and spray with non-stick cooking spray)
- Step 1: Add pizza sauce, dividing evenly by all 6 whole wheat pitas.
- Step 2: Divide the ham evenly among all 6 pitas. *If you are using deli ham slices, you can chop them up, or simply lay 3 slices on each pizza (they will just overlap a bit).
- Step 3: Sprinkle on red onion, black olives, mushrooms, and feta cheese, dividing evenly by all 6 pizzas
- Step 4: Sprinkle on cheddar cheese, also dividing evenly among all 6 pizzas.
- Step 5: Move to the prepared pan and bake for 15 minutes. Optional: Turn up to broil (500 degrees F) for 1-2 minutes for bubbly, crispy cheese (watch closely to ensure it doesn't burn)
- Step 6: Cool for 3 minutes and serve whole or slice into pieces. Garnish (optional): Garnish with parmesan cheese and crushed red pepper flakes. Hint: When you are using a low-fat or fat-free cheese, it burns quickly, so you need to keep a very close eye on it when you are broiling.
Expert Recipe Tips
- Drain toppings well - If using canned mushrooms or olives, make sure to drain and pat them dry. Excess liquid can make the pita soggy.
- Pre-crisp the pita - For an extra crunchy crust, bake or air fry the plain pita for 3-4 minutes before adding toppings.
- Balance the cheese - Layer feta underneath the cheddar. This helps it melt more evenly and prevents the feta from drying out.
- Don't overload toppings - Too many heavy toppings can weigh down the pita and prevent it from crisping properly. Stick to a thin, even layer.
- Use a hot finish - For bubbly, golden cheese, switch the oven to broil for the last 1-2 minutes (but watch closely so it doesn't burn).
- Make it portable - Slice into wedges before baking if packing for lunchboxes. This way the cheese seals the edges, making less mess when eaten cold.
- Try toaster oven or air fryer - Perfect for small batches, dorm rooms, or hot summer days when you don't want to turn on the oven.
- Customize for dietary needs - Use gluten-free pita, vegan cheese, or leaner meats to fit different preferences without sacrificing flavor.
- Batch for the freezer - Assemble pizzas, freeze unbaked on a sheet pan, then wrap individually. Bake straight from frozen for an easy meal.
- Add fresh toppings after baking - A sprinkle of arugula, basil, or diced tomatoes added right before serving gives a fresh, pizzeria-style finish.
Top Tip
Make this pita pizza in a toaster oven if it's hot outside and you don't want to turn on your oven! It's also perfect for the dorm room.
👪 Serving Size
This homemade pita pizza recipe makes 6 mini pizzas (individual 8-inch pizzas). However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This pita pizza recipe is Weight Watchers friendly. Using low-fat cheddar cheese, low-fat feta cheese, Primo pizza sauce, and a lean meat (lean ham, turkey sausage, or turkey pepperoni keeps it at 10 ww points.
*You can make this a low-calorie pita pizza and further reduce the WW points by using a lower point pita bread (Joseph's) and fat-free cheeses. This brings it down to HALF THE POINTS (5 WW points)!
🥗 What to Serve with Healthy Pita Pizzas
Serve this healthy recipe with healthy sides like cut-up vegetables or this Quick Cucumber Kimchi, or a salad such as Spinach salad or Classic Fruit Salad (with Honey Lime Dressing).
🌡️Storage
Store these healthy pita pizzas in the fridge for up to 4 days in an airtight container or freeze for up to 3 months. You can freeze them whole or cut them into pieces before freezing
To Reheat: Pop it into the microwave for 45-60 seconds (whole pizza) and 20-30 seconds for individual pieces.
❔Recipe FAQ's
Yes! You can assemble the pizzas a few hours in advance, cover them tightly with plastic wrap, and refrigerate until ready to bake. Just add a couple of extra minutes to the baking time since they'll be starting from cold.
Absolutely. Preheat your air fryer to 375°F/191 degrees C, place the pizzas in a single layer, and cook for 6-8 minutes, checking halfway through. This gives you a crispier crust.
Make sure you don't overload with sauce or watery vegetables. If using canned mushrooms or olives, drain them well and pat dry with paper towels before topping.
Yes. Bake them first, let them cool, then wrap tightly in foil and freeze. Reheat directly from frozen at 375°F for about 12-15 minutes.
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So, if you're looking for a healthy pita pizza recipe that's low calorie, WW friendly, simple, and quick, this is your pita pizza! It's not only an easy meal, it's healthy comfort food.
And if you're looking for more leftover healthy ham recipes, check out these Healthy Leftover Ham Recipes!
🍕More Healthy Pizza Recipes
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📋Healthy Pita Pizza Recipe
Ingredients
- 6 whole wheat pita bread ( about 8 inches in diameter)
- 375 ml pizza sauce 1 bottle
- 2 cup leftover ham, chopped * or use deli meat
- ½ cup red onion
- 200 ml black olives, sliced 1 can
- 284 ml sliced mushrooms 10 oz can
- ¾ cup feta cheese, crumbled * I use low-fat
- 4 cups cheddar cheese grated * I use low-fat
Instructions
- Preheat oven to 375 degrees F/ 190 degress C and spray 2 baking sheets with non-stick cooking spray (or line with aluminum foil and spray)
- Add pizza sauce, dividing evenly by all 6 pitas.
- Divide ham evenly by all 6 pitas. *If you are using deli ham slices, you can chop them up, or simply lay 3 slices on each pizza (they will just overlap a bit).
- Sprinkle on red onion, black olives, mushrooms, and feta cheese, dividing evenly by all 6 pizzas.
- Sprinkle on cheddar cheese, also dividing evenly by all 6 pizzas.
- Move to prepared pan and bake for 15 minutes. Optional: Turn up to broil (500 degrees F) for 1-2 minutes for bubbly crispy cheese (watch closely to ensure it doesn't burn)
- Cool for 3 minutes and serve whole or slice into pieces.
Garnish (optional)
- Garnish with parmesan cheese and crushed red pepper flakes
Notes
- Drain toppings well - If using canned mushrooms or olives, make sure to drain and pat them dry. Excess liquid can make the pita soggy. If you are using fresh mushroom, cook them in the microwave for 2 minutes and drain, before adding them to the pita bread.
- Pre-crisp the pita - For an extra crunchy crust, bake or air fry the plain pita for 3-4 minutes before adding toppings.
- Balance the cheese - Layer feta underneath the cheddar. This helps it melt more evenly and prevents the feta from drying out.
- Don't overload toppings - Too many heavy toppings can weigh down the pita and prevent it from crisping properly. Stick to a thin, even layer.
- Use a hot finish - For bubbly, golden cheese, switch the oven to broil for the last 1-2 minutes (but watch closely so it doesn't burn).
- Make it portable - Slice into wedges before baking if packing for lunchboxes. This way the cheese seals the edges, making less mess when eaten cold.
- Try toaster oven or air fryer - Perfect for small batches, dorm rooms, or hot summer days when you don't want to turn on the oven.
- Customize for dietary needs - Use gluten-free pita, vegan cheese, or leaner meats to fit different preferences without sacrificing flavor.
- Batch for the freezer - Assemble pizzas, freeze unbaked on a sheet pan, then wrap individually. Bake straight from frozen for an easy meal.
- Add fresh toppings after baking - A sprinkle of arugula, basil, or diced tomatoes added right before serving gives a fresh, pizzeria-style finish.
Lynn
Thank you for the recipe idea. I rarely eat ham and am not a fan of it, but your recipe is wholesome enough that it reminded me of several years ago while vacationing in the States (we live in Canada) we ordered a "Chicken Garlis Grill" from a take-out pizza place. It had no tomato sauce, but instead had a garlic spread, and it was delicious! I came home and determined to recreate it.
I merely minced some fresh garlic and spread it over the pizza dough, added some chopped cooked, chicken, mozzarella cheese, finely diced tomato and green onion.
Due to current health issues, I haven't had it for quite some time, but when I stumbled across your recipe I decided to try my homemade version on a ready made whole wheat pita with the help of my hubby. Only 3 words can describe it - Absolutely Fantastic and quick! This will definitely be used regularly; especially until my health returns.
Terri Gilson
Hi Lynn,
That sounds soo delicious! I'm going to try it 🙂
Terri