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Sheet Pan Pizza Quesadilla Vegan


Filled with fave Pizza toppings and made on a sheet pan! This sheet pan pepperoni pizza Quesadilla is child authorised and ideal weeknight repair! Choices for gluten-free and Soyfree. Filled with tomato sauce, vegan cheese, and plant-based pepperoni, this meal is certain to be a success with children and adults alike.

stack of vegan pizza quesadilla slices on a wooden cutting board
Desk of Contents

Consider this meal as a pizza meets a crunch wrap. You get the entire textures and flavors of a piping sizzling pizza in a crispy, tortilla shell.

baked vegan pizza quesadilla before slicing

The stuffing is my chickpea flour pepperoni (it’s a gluten-free instantaneous pot mix and stress prepare dinner recipe, No kneading!). Together with contemporary veggies, pizza sauce, and vegan cheese. Wrap the entire thing in a bunch of tortillas and bake till crispy and golden.

cropped-Chickpea-Flour-Pepperoni-3077.jpg

This kid-friendly, one-pan vegan dinner is certain to be a favourite!

Why You’ll Love this Sheet Pan Quesadilla

  • Child-friendly, plant-based recipe.
  • Enjoyable and simple to make!
  • Filled with toothsome, vegan pepperoni, creamy vegan cheese, and veggies.
  • Gluten-free possibility.

Extra Tacky Vegan Recipes

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Recipe Card

Sheet Pan Pepperoni Pizza Quesadilla 

Crunchy on the skin, creamy on the within sheet pan pepperoni quesadilla is a enjoyable and craveable dinner! Filled with tomato sauce, vegan cheese, and plant-based pepperoni, this meal is certain to be a success with children and adults alike.

Prep Time30 minutes

Prepare dinner Time20 minutes

Whole Time50 minutes

Course: Essential Course

Delicacies: Italian, Mexican Impressed

Key phrase: sheet pan pizza quesadilla, sheet pan quesadilla

Servings: 4

Energy: 279kcal

Writer: Vegan Richa

Substances

  • 6 to eight tortillas or extra as wanted, relying in your sheet pan measurement and the way huge a quesadilla you’re planning to make
  • 6 to eight ounces pizza sauce
  • 1 cup (182 g) veggies thinly sliced. Akin to thinly sliced onion, mushroom, peppers. Use extra, if you need!
  • 1 cup (112 g) vegan mozzarella cheese or a mixture of mozzarella and cheddar or different cheeses that you simply like. I normally use a mixture of cheeses from completely different manufacturers. I take advantage of the Chao unique, 365 mozzarella, and Daiya mozzarella or cheddar.
  • 1/2 recipe of chickpea pepperoni or 12 to 16 slices plant-based pepperoni
  • contemporary basil or dried basil
  • pepper flakes

Directions

  • Assemble your whole substances and line a baking sheet with parchment paper.

  • Place your tortillas in order that they overlap one another and that there is no such thing as a area between them. If there may be some area then put one other tortilla on the backside. I normally brush the perimeters with water the place the tortillas are overlapping in order that when they’re baking they’ll keep on with one another.

  • Unfold the pizza sauce throughout, making a rectangle or sq.. Go away 1/2 of the tortilla on edges uncovered. Prime it with thinly sliced veggies and 1/2 of the vegan cheese then prime it with pepperoni, contemporary basil (if utilizing) or use about 1/2 to 1 teaspoon of dry basil. Add pepper flakes as wanted, then prime it extra with vegan cheese.

  • Fold over the tortillas to cowl all the pieces. If the middle has area, place the tortilla within the centre first then fold the remainder of the tortilla.

  • Place one other baking sheet or one other baking pan over the folded tortilla in order that they keep in place and put this within the oven at 425° F to bake for 20 to 25 minutes or till golden brown on all edges. You can even brush the highest of the tortillas with oil earlier than placing in oven, in order that they brown properly and crisp up.

  • As soon as finished take away the highest baking sheet and take away the quesadilla baking sheet from oven. Slice with a pointy knife into most well-liked measurement of quesadilla items and serve.

Notes

Use gluten-free tortillas for gluten-free  

Vitamin

Vitamin Details

Sheet Pan Pepperoni Pizza Quesadilla 

Quantity Per Serving

Energy 279
Energy from Fats 90

% Day by day Worth*

Fats 10g15%

Saturated Fats 3g19%

Sodium 689mg30%

Potassium 279mg8%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 4g4%

Protein 8g16%

Vitamin A 2495IU50%

Vitamin C 8mg10%

Calcium 103mg10%

Iron 3mg17%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.

vegan pepperoni, vegan cheese, pizza sauce, and veggies in bowls arranged on top of tortillas

Substances

  • tortillas – Use any sort of tortillas you want for this recipe! White, wheat, gluten-free, spinach, and so on. So long as it could actually fold with out cracking, you’re all good.
  • pizza sauce – Make your personal from scratch or use store-bought for a faster meal.
  • veggies – Select your favourite pizza toppings! Simply be sure that all the pieces is sliced good and skinny, so it would prepare dinner by way of.
  • vegan cheese – Use mozzarella or a mixture. Select a vegan cheese that you simply like finest.
  • vegan pepperoni – Like with the pizza sauce, you may make my chickpea pepperoni from scratch or use store-bought, relying in your time constraints.
  • basil and pepper flakes – Dried herbs add taste to your pizza quesadilla!

Suggestions

  • You need to use gluten free tortillas to maintain this gluten free. (The pictured tortillas are wheat based mostly).
  • You may fold this by yourself, nevertheless it’s simpler you probably have one other individual that can assist you, particularly when it’s time to place the pan on prime to weigh it down.
  • Use my do-it-yourself Vegan Pepperoni with Chickpea Flour or use store-bought, for those who don’t have time to make your personal.

Easy methods to Make Sheet Pan Pepperoni Pizza Quesadilla

Assemble your whole substances and line a baking sheet with parchment paper.

Place your tortillas in order that they overlap one another and that there is no such thing as a area between them. If there may be some area then put one other tortilla on the backside. I normally brush the perimeters with water the place the tortillas are overlapping in order that when they’re baking they’ll keep on with one another.

Unfold the pizza sauce throughout, making rectangular or sq.. Go away half of the tortilla on the perimeters uncovered.

pizza sauce spread onto the tortillas

Prime it with thinly sliced veggies and half of the vegan cheese.

onions arranged on top of the pizza sauce
adding the mushrooms to the tortillas
topping the veggies with vegan cheese

Then, prime it with pepperoni and contemporary basil or dried basil.

pepperoni placed on top of the cheese

Add pepper flakes as wanted, then prime it with the remaining vegan cheese.

more vegan cheese sprinkled onto the pepperoni

Fold over the tortillas into the center to cowl all the pieces. If the middle has an open area the place the tortillas gained’t overlap, place one other tortilla within the middle to cowl the opening.

Place one other baking sheet or baking pan over the folded tortillas in order that they keep in place and put the entire thing into the oven at 425° F to bake for 20 to 25 minutes or till golden brown on all edges. You can even brush the highest of the tortillas with oil earlier than placing in oven, in order that it browns properly and crisps up.

baked vegan pizza quesadilla before slicing

As soon as finished, take away the baking sheet and take away the quesadilla baking sheet from oven. Slice with a pointy knife into most well-liked measurement of quesadilla items and serve.

stack of vegan pizza quesadilla slices on a wooden cutting board

Ceaselessly Requested Questions

Can I make this gluten-free?

You need to use gluten free tortillas to maintain this recipe gluten free.

Can I make this soy-free?

Select soy-free vegan cheese and vegan pepperoni to make this soy-free.

Is that this recipe nut-free?

This recipe is of course nut-free, so long as your vegan cheese doesn’t comprise nuts.

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