Sheet Pan Pepperoni Pizza Quesadilla

Filled with fave Pizza toppings and made on a sheet pan! This sheet pan pepperoni pizza Quesadilla is kid approved and excellent weeknight fix! Options for gluten-free and Soyfree. Filled with tomato sauce, vegan cheese, and plant-based pepperoni, this meal is certain to be successful with kids and adults alike.

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

The stuffing is my chickpea flour pepperoni (it’s a gluten-free fast pot mix and pressure cook recipe, No kneading!). Together with fresh veggies, pizza sauce, and vegan cheese. Wrap the entire thing in a bunch of tortillas and bake until crispy and golden.

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

Why You’ll Love this Sheet Pan Quesadilla

• Kid-friendly, plant-based recipe.
• Fun and straightforward to make!
• Filled with toothsome, vegan pepperoni, creamy vegan cheese, and veggies.
• Gluten-free option.

More Cheesy Vegan Recipes

Recipe Card

Print Recipe

Sheet Pan Pepperoni Pizza Quesadilla 

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

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Predominant Course

Cuisine: Italian, Mexican Inspired

Servings: 4

Calories: 279kcal

Creator: Vegan Richa

Ingredients

• 6 to eight tortillas or more as needed, depending in your sheet pan size and the way big a quesadilla you’re planning to make
• 6 to eight ounces pizza sauce
• 1 cup (182 g) veggies thinly sliced. Similar to thinly sliced onion, mushroom, peppers. Use more, when you want!
• 1 cup (112 g) vegan mozzarella cheese or a mixture of mozzarella and cheddar or other cheeses that you just like. I often use a mixture of cheeses from different brands. I take advantage of the Chao original, 365 mozzarella, and Daiya mozzarella or cheddar.
• 1/2 recipe of chickpea pepperoni or 12 to 16 slices plant-based pepperoni
• fresh basil or dried basil
• pepper flakes

Instructions

• Assemble all your ingredients and line a baking sheet with parchment paper.

• Place your tortillas in order that they overlap one another and that there isn’t a space between them. If there’s some space then put one other tortilla at the underside. I often brush the sides with water where the tortillas are overlapping in order that after they are baking they are going to follow one another.

• Spread the pizza sauce throughout, making a rectangle or square. Leave 1/2 of the tortilla on edges uncovered. Top it with thinly sliced veggies and 1/2 of the vegan cheese then top it with pepperoni, fresh basil (if using) or use about 1/2 to 1 teaspoon of dry basil. Add pepper flakes as needed, then top it more with vegan cheese.

• Fold over the tortillas to cover every part. If the middle has space, place the tortilla within the centre first then fold the remaining of the tortilla.

• Place one other baking sheet or one other baking pan over the folded tortilla in order that they stay in place and put this within the oven at 425° F to bake for 20 to 25 minutes or until golden brown on all edges. It’s also possible to brush the highest of the tortillas with oil before putting in oven, in order that they brown nicely and crisp up.

• Once done remove the highest baking sheet and take away the quesadilla baking sheet from oven. Slice with a pointy knife into preferred size of quesadilla pieces and serve.

Notes

Use gluten-free tortillas for gluten-free  

Nutrition

Nutrition Facts

Sheet Pan Pepperoni Pizza Quesadilla 

Amount Per Serving

Calories 279
Calories from Fat 90

% Each day Value*

Fat 10g15%

Saturated Fat 3g19%

Sodium 689mg30%

Potassium 279mg8%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 4g4%

Protein 8g16%

Vitamin A 2495IU50%

Vitamin C 8mg10%

Calcium 103mg10%

Iron 3mg17%

* Percent Each day Values are based on a 2000 calorie weight loss plan.

Ingredients

• tortillas – Use any type of tortillas you want for this recipe! White, wheat, gluten-free, spinach, etc. So long as it could fold without cracking, you’re all good.
• pizza sauce – Make your personal from scratch or use store-bought for a quicker meal.
• veggies – Select your favorite pizza toppings! Just be certain that every part is sliced nice and thin, so it’s going to cook through.
• vegan cheese – Use mozzarella or a mixture. Select a vegan cheese that you just like best. Or use my vegan liquid mozzarella
• vegan pepperoni – Like with the pizza sauce, you may make my chickpea pepperoni from scratch or use store-bought, depending in your time constraints.
• basil and pepper flakes – Dried herbs add flavor to your pizza quesadilla!

Suggestions

• You should utilize gluten free tortillas to maintain this gluten free. (The pictured tortillas are wheat based).
• You may fold this on your personal, however it’s easier if you’ve one other person to allow you to, especially when it’s time to place the pan on top to weigh it down.
• Use my homemade Vegan Pepperoni with Chickpea Flour or use store-bought, when you don’t have time to make your personal.

How you can Make Sheet Pan Pepperoni Pizza Quesadilla

Assemble all your ingredients and line a baking sheet with parchment paper.

Place your tortillas in order that they overlap one another and that there isn’t a space between them. If there’s some space then put one other tortilla at the underside. I often brush the sides with water where the tortillas are overlapping in order that after they are baking they are going to follow one another.

Spread the pizza sauce throughout, making rectangular or square. Leave half of the tortilla on the sides uncovered.

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

Then, top it with pepperoni and fresh basil or dried basil.

Add pepper flakes as needed, then top it with the remaining vegan cheese. It’s also possible to use my vegan mozzarella

Fold over the tortillas into the center to cover every part. If the middle has an open space where the tortillas won’t overlap, place one other tortilla in the middle to cover the opening. Brush the highest of the tortillas with oil before putting in oven, in order that it browns nicely and crisps up.(optional)

Place one other baking sheet or baking pan over the folded tortillas in order that they stay in place and put the entire thing into the oven at 425° F (220 C) to bake for 20 to 25 minutes or until golden brown on all edges.

Once done, remove the highest baking sheet and take away the quesadilla baking sheet from oven. Slice with a pointy knife into preferred size of quesadilla pieces and serve.

Regularly Asked Questions