Quick Easy Pizza (The QEP)

Quick Easy Pizza

Serves 1

10 minutes preparation 10 minutes cooking time



  • 1 wholegrain Lebanese flat bread

  • 1 medium to large tomato

  • 1 clove garlic

  • Fresh herbs thyme, basil & oregano

  • Sliced capsicum [pepper]

  • Sliced button mushrooms

  • Sliced red onion

  • 4-5 black olives

  • Salt & pepper to taste

  • Vegan parmesan cheese (see recipe below)

  • Optional: barbeque sauce or alternative


  1. Heat oven to 180c (350f)

  2. Prepare tomato by cutting into quarters and slicing off the seeds and cutting everything up into small dices including the seeds. I have found it’s easier to dice it using this method.

  3. Finely chop up garlic and herbs. Put aside a small number or herbs for decoration. Add the remaining herbs and garlic to the tomato and dice up the whole mixture together.

  4. Slice up capsicum, mushrooms and red onion. Don’t use too much, you don’t want to overcrowd your pizza.

  5. Assemble your pizza by putting the flat bread on a pizza tray, then spread over the tomato mixture and top with vegetables and olives.

  6. Bake in oven for 10 minutes or until base is crusty and top is cooked.

  7. Sprinkle over vegan parmesan cheese, herbs, salt and pepper all to taste. Best eaten immediately!


Vegan Parmesan Cheese

5 minutes preparation



  • 1/2 cup cashews

  • 1/2 cup nutritional yeast flakes

  • 1 tsp garlic powder

  • 1/2 - 1 tsp sea salt



  1. Place all ingredients in a blender or grinder and process into a fine crumb.

  2. Store in an airtight container in the fridge for up to 1 month.