This post may contain affiliate links. Please read my disclosure and privacy policy.
I love figuring out ways to make vegetable-focused recipes taste like my favorite comfort foods. That’s why you’ll love this pizza stir fry.
It features classic pizza toppings, like marinara sauce, red onion, green bell pepper— you name it— along with extra veggies. It’s less effort than making a pizza crust, and is easy to customize with any toppings you love. Add sauteed sausage, ground beef, or even tofu for extra protein.
And don’t miss the serving tip below, which adds extra fiber and creaminess to each bite!
Ingredients You’ll Need
- Cabbage. Shredded cabbage provides bulk to this recipe. When you saute it, it becomes tender and almost reminds me of spaghetti, so it has a comforting texture.
- Marinara Sauce. Choose your favorite for this fast stir-fry. I like Rao’s marinara flavor-wise, but there are plenty of options without added sugar.
- Pizza Toppings. You can customize your stir fry with your favorite pizza toppings, like pepperoni, green bell pepper, red onion, and more. (Try artichokes, feta, ground sausage, etc.) For a vegan recipe, you can omit any meat toppings.
- Cheese. This addition makes it more pizza-like. Use shredded mozzarella, parmesan, or feta cheese! I like to serve this on a base of white bean dip, which adds creaminess without dairy, so the cheese is optional.
How to Make Pizza Stir-Fry
Step 1:
Heat a large, deep skillet over medium-high heat for 1-2 minutes. Then add a drizzle of olive oil and saute the red onion, bell pepper, and pepperoni (if using). Season with a 1/4 teaspoon of salt.
Cook until the red onion is translucent, about 8 minutes.
Step 2:
Add the shredded cabbage, another 1/2 teaspoon of salt, and the marinara sauce. Stir well, then cover the pot with a lid. Let it cook covered for 8 minutes.
When the timer goes off, remove the lid and stir well. There may be excess moisture in the pan, so continue cooking for 5 more minutes, or until the moisture has evaporated.
Season with salt to taste, then top with cheese and serve warm.
Serving Tips
This stir fry can be served over a bed of cooked rice or quinoa. But it’s also delicious with my white bean dip. I spread some on the plate first, then add this warm stir-fry on top. It’s creamy and filling, and makes the cheese optional.
Ingredients
- 1 tablespoon olive oil
- ½ red onion , chopped
- 1 green bell pepper , chopped
- 1 ounce pepperoni (optional)
- fine sea salt
- 1 pound cabbage , shredded
- 1 ½ cups marinara sauce
- 2 ounces shredded mozzarella, Parmesan, or feta cheese (optional)
Instructions
- Preheat a large, deep skillet (with a lid) over medium-high heat. Add a drizzle of olive oil, then saute the onion, bell pepper, and pepperoni, if using. Season with a ¼ teaspoon of salt and cook until the onion looks translucent, about 8 minutes.
- Next, add the shredded cabbage, another ½ teaspoon of salt, and the marinara sauce. Stir well, then cover the pan with the lid and let the veggies cook for 8 more minutes.
- Remove the lid and stir the veggies. There may be excess liquid in the pot at this point, so cook for 4-5 more minutes with the lid off, until that has evaporated, stirring often. Season with an additional ¼ teaspoon of salt, if needed, and top with cheese, if desired. It's ready to serve right away! For extra fiber, I like to serve this on top of white bean dip for creaminess.
Notes
Nutrition
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
Likely the most rewarding of all your recipes for the minimal ingredients and effort. Didn’t change a thing. Absolutely delicious!! Thanks 🙂
My husband and I tried this tonight. I put 1 lb of ground turkey instead of the pepperoni because I had it and needed to use it. He could not believe how much it tasted like pizza considering what was in there. He asked me a couple of times what all was in there. We topped it with grated parmesean and goat cheese crumbles and it was so good! I am starting the food combining eating plan and was so excited to have a hot and tasty meal instead of a salad! It was amazing! Tomorrow my kids will try it and I’m excited to see their reactions!
This is a great recipe for using things you have on hand. I’ve made it as written. I’ve changed spices and herbs to give it a Mediterranean flavor. I’ve spiced it up to give it a Mexican flare. I always use cabbage but change out the leafy greens. I’ve added sliced mushrooms or black beans, yum. It’s appears to be a foolproof recipe.
My husband and I made this on a whim one night after planning to make a few new recipes for our meals. It was one of the best things I have ever eaten! It felt super-healthy, and it didn’t take much time to make either. We added pepperoncinis to the meal, and we actually didn’t have kale, so it was a little different – but still super delish! I was a little worried about how the meal would taste re-heated the next day, but I think it was even better than the night we made it. I sent the recipe to my mom who made it exactly like the recipe, and she LOVED IT too! We’ve already bought the ingredients to make it again – it will definitely stay in our meal rotation!
Simple, fast and yummy. This is in our meal plan often.
I just made this. I can’t have cabbage so I used 3 zucchini that I spiralized. So amazing! I also added mushrooms with the peppers, onion and pepperoni.
I am wondering if this could be made in the instant pot
For the past 4-6 weeks, literally all of the meals I’ve eaten have been from your website/cookbook. I love how simple they are in preparation and ingredients – but SO flavorful and delicious! It’s changed the way I eat and the way I feel as a result! This recipe is one of my favorites! I throw a little of the walnut parmesan on top and it is just wonderful.