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Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more. see more from this author


Total time

40 minutes


  • 1 red onion (thinly sliced)
  • 1 zucchini (cut into long diagonal slices)
  • 1 red bell pepper (cut into thin strips)
  • 6 whole-wheat pita breads
  • 1½ cups pizza sauce (store-bought, or marinara)
  • 2 tablespoons fresh basil (finely chopped)
  • 15 ounce can white beans (drained and rinsed)
  • ¼ cup nutritional yeast
  • 1 clove garlic (minced)
  • 2 teaspoons white wine vinegar
  • 1 dash crushed red pepper flakes
  • sea salt
  • black pepper (freshly ground)


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