½cupfresh mozzarella, cut in 1-inch pieces(skip the shredded cheese if picking this flavor)
10-12fresh basil leaveshand-torn and added right after pizza is cooked
Toppings Flavor 4: Sausage & Peppers
1cupcooked sausage, cut in ¼-inch half-moons(use your favorite kind - about 2 links)
2tablespoonschopped or thinly sliced red onion
2tablespoonschopped or thinly sliced bell peppers
Toppings Flavor 5: Spinach, Corn & Mushroom
¼cupbaby spinachroughly chopped
2tablespoonsthinly sliced crimini or button mushroomsstalk trimmed and halved (about 2 mushrooms)
3tablespoonscorn kernelsfrozen or fresh
Toast Bread (Optional)
Preheat the oven to 400°F. Line a baking sheet that can fit 8 slices of bread. Lightly drizzle olive oil on bread and flip the slices. Toast in the oven for 4 to 5 minutes. Remove promptly. This step is optional and required only if you like 'extra' crisp pizza. Skip this step if using an air fryer.
Assemble Pizza Toast
Lightly drizzle or brush avocado oil (or olive oil) on one side of the bread. Flip the bread to assemble pizza toppings. If using an oven, preheat to 400°F while you prepare the bread and chop the vegetables.
Depending on the size of the bread, spread about 2 tablespoons of sauce per slice.
Spread about 3 tablespoons of shredded mozzarella (or your favorite kind) evenly on the slice. Add more or less per taste.
Top with chopped onions, peppers, mushrooms, zucchini and olives (or whatever your choice of toppings). Spread the veggies around evenly without overcrowding the pizza toast. Sprinkle salt, pepper, red pepper flakes or the seasoning of your choice.
Bake in the preheated oven at 400°F for 7-8 minutes, or until the cheese melts. Switch the oven mode from 'Bake' to 'Broil'. place the baking sheet on the top shelf and broil for 1-2 minutes, until the cheese forms light golden bubbles.
Air Fryer Instructions
Place two bread pizza slices at a time and cook at 325°F or 330°F for 7-8 minutes, until the cheese bubbles and turns light golden brown on top. Repeat with other slices.
Remove promptly and rest for 5 minutes. Cut in half lengthwise or diagonally and enjoy!
Use any bread you have on hand. Feel free to use naan, pita, halved bagels, halved sandwich rolls, English muffins, sliced sourdough bread, halved French bread or baguette, etc.
Pizza or pasta sauce will do. Pizza sauce is a fresh and uncooked tomato sauce that gives that extra special tomato flavor. But you can use marinara sauce, too. Jarred or homemade both work great. Pesto sauce is another great option.
Adjust the topping quantity to your liking. We are using about ½ cup assorted chopped veggies for topping (1 Tablespoon per slice). This quantity can vary depending on your preference or size of the bread. When switching the veggies of your choice, keep the total quantity in mind, otherwise, the bread pizza will be soggy versus crisp.
Pack it up for school lunches. It's a kid-friendly recipe that's crisp, colorful and sneaks in a few more veggies. I always make sure to wrap it individually in parchment paper and pack it in my girls' lunch bags.
An excellent recipe for meal prep. Simply chop and process the toppings 3-4 days ahead of making. Assemble just before meal or snack time.
Make it low-carb friendly. Use keto bread to make low-carb bread pizza. You can find keto breads in most supermarkets and big stores like Costco or Whole Foods.
The total time will increase if using an air fryer. You'll have to make 2-3 pizza toasts at a time, depending on the capacity of your air fryer.
Note: The nutrition facts below are my estimates based on 2 whole-grain slices per person for a Veggie Supreme flavor. The nutrition will vary based on portion size and flavor. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.