Veggie Crumbles Pita Pizza


Serving Size:
1 pita pizza

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian


  • 1/4 cup onion
  • 1/4 cup bell pepper
  • 1/4 cup mushrooms
  • 1 teaspoon olive oil
  • 2 whole wheat pitas, 6-inch
  • 3 tablespoons pizza sauce
  • 1/2 cup frozen vegetarian crumbles
  • 2 tablespoons water
  • 3/4 teaspoon Italian seasoning blend
  • 1/2 cup shredded mozzarella cheese


  1. Preheat the oven to 400 F.
  2. Chop the onion, bell pepper and mushrooms.
  3. In a small nonstick skillet heat the vegetarian crumbles with 2 tablespoons water and the Italian seasoning blend until hot and most of the water is evaporated.
  4. Brush the bottom side or each pita with olive oil, then spread 1-1/2 tablespoons of pizza sauce on each pita.
  5. Distribute the vegetables and vegetarian crumble evenly over both pitas.
  6. Top each pita pizza with 1/4 cup of mozzarella cheese. Bake for 6-8 minutes until cheese is melted. 

Helpful hints

  • Check labels on pitas and pizza sauce and select the lowest sodium brands.
  • Frozen vegetarian crumbles are a soy product that can be used as a replacement for ground beef. If desired you can substitute lean ground beef or turkey.
  • For a thin crust pizza open the pita and split into 2 round pieces. Carbohydrate is reduced to 22 grams.

Nutrients per serving

Calories 280

Protein 18 g

Carbohydrates 36 g

Fat 7 g

Cholesterol 18 mg

Sodium 632 mg

Potassium 350 mg

Phosphorus 280 mg

Calcium 256 mg

Fiber 5.7 g

Kidney and kidney diabetic food choices

  • 2 meat
  • 2 starch
  • 1 vegetable, medium potassium

Carbohydrate choices


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