Stuffed with favorite pizza toppings and prepared on a baking sheet! This Pepperoni Pizza Quesadilla is kid-approved and perfect for weeknights! Gluten-free and soy-free options. Stuffed with tomato sauce, vegan cheese, and plant-based pepperoni, this meal is sure to please kids and adults alike.
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Think of this meal as pizza meets crispy wrap. You get all the textures and flavors of piping hot pizza in a crispy tortilla shell.
The stuffing is my chickpea flour pepperoni (it’s a gluten-free instant mix and pressure-cooking recipe, no kneading!). With fresh vegetables, pizza sauce and vegan cheese. Wrap everything in a pile of tortillas and bake until crispy and golden.
This kid-friendly one-pot vegan dinner is sure to be a favorite!
Why You’ll Love This Quesadilla Sheet
- Plant-based recipe suitable for children.
- Fun and easy to do!
- Stuffed with delicious vegan pepperoni, creamy vegan cheese and vegetables.
- Gluten-free options.
More vegan cheese recipes
- Pull-Apart Cheese Pizza Bread
- Instant Pot Vegan Cheese Sauce
- Vegan Liquid Mozzarella
- Everything Bagel Garlic Cheese Breadsticks
Learn more
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Pepperoni pizza quesadilla on baking sheet
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Equipment
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baking sheet or cookie sheet
Ingredients
- 6 to 8 tortillas or more as needed, depending on the size of your plate and the size of the quesadilla you plan to make
- 6 to 8 ounces Pizza Sauce
- 1 cup vegetables minced. Such as minced onion, mushrooms, peppers. Use more, if you wish!
- 1 cup vegan mozzarella cheese or a mix of mozzarella and cheddar or other cheeses you like. I usually use a mix of cheeses from different brands. I use the original Chao, 365 mozzarella, and Daiya mozzarella or cheddar.
- 1/2 chickpea pepperoni recipe or 12 to 16 slices of vegetable pepperoni
- fresh basilic or dried basil
- chili flakes
Instructions
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Assemble all your ingredients and line a baking sheet with parchment paper.
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Arrange your tortillas so that they overlap and there is no space between them. If there is room, place another tortilla on the bottom. I usually brush the edges with water where the tortillas overlap so that when they cook they stick together.
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Spread the pizza sauce all over, forming a rectangle or a square. Leave 1/2 of the tortilla on the uncovered edges. Top it with thinly sliced vegetables and half the vegan cheese, then top it with pepperoni, fresh basil (if using) or use about 1/2 to 1 tsp dry basil. Add chili flakes as needed, then top it with more vegan cheese.
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Fold the tortillas over to cover everything. If the center has space, place the tortilla in the center first, then fold the rest of the tortilla.
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Place another baking sheet or other ovenproof dish over the folded tortilla so it stays in place and place in the oven at 425°F to bake for 20-25 minutes or until golden brown on all edges. You can also brush the tops of the tortillas with oil before putting them in the oven, so that they are golden brown and crispy.
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When done, remove the top baking sheet and remove the quesadilla baking sheet from the oven. Slice with a sharp knife into favorite size quesadilla pieces and serve.
Remarks
Nutrition
Ingredients
- tortillas – Use any type of tortillas you like for this recipe! White, wheat, gluten-free, spinach, etc. As long as it can bend without cracking, it’s fine.
- pizza sauce – Make your own from scratch or use store bought one for a quicker meal.
- Vegetables – Choose your favorite pizza toppings! Just make sure everything is sliced thin and thin, so it cooks well.
- vegan cheese – Use mozzarella or a mix. Choose a vegan cheese that you prefer.
- Vegan Pepperoni – As with the pizza sauce, you can make my chickpea pepperoni from scratch or buy it from the store, depending on your time constraints.
- basil and chili flakes – Dried herbs add flavor to your quesadilla pizza!
Advice
- You can use gluten-free tortillas to keep this gluten-free. (The tortillas pictured are wheat-based).
- You can fold this yourself, but it’s easier if you have another person to help you, especially when it’s time to put the pan on top to weigh it.
- use my house Vegan chickpea flour pepperoni or use store-bought products if you don’t have time to make your own.
How to Make Pepperoni Pizza Quesadilla on a Sheet Pan
Assemble all your ingredients and line a baking sheet with parchment paper.
Arrange your tortillas so that they overlap and there is no space between them. If there is room, place another tortilla on the bottom. I usually brush the edges with water where the tortillas overlap so that when they cook they stick together.
Spread the pizza sauce all over, making rectangles or squares. Leave half of the tortilla on the uncovered edges.
Top with thinly sliced vegetables and half the vegan cheese.
Then, top it with pepperoni and fresh basil or dried basil.
Add chili flakes as needed, then top with the remaining vegan cheese.
Fold the tortillas in the middle to cover everything. If the center has an open space where the tortillas do not overlap, place another tortilla in the center to cover the opening.
Place another baking sheet or baking dish over the folded tortillas so they stay in place and place in a 425°F oven to bake for 20-25 minutes or until golden brown on all edges. You can also brush the tops of the tortillas with oil before putting them in the oven, so that they brown well and become crispy.
Once done, remove the baking sheet and remove the quesadilla baking sheet from the oven. Slice with a sharp knife into favorite size quesadilla pieces and serve.
Frequently Asked Questions
You can use gluten-free tortillas to keep this recipe gluten-free.
Choose vegan soy-free cheese and vegan pepperoni to make it soy-free.
This recipe is naturally nut-free, as long as your vegan cheese is nut-free.
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