Friday Night Fake-away: Cheat’s Pizza


This has got to be my latest lunch craze – a pizza that’s good for you and takes very little time to make! I used to have these all the time when I was little – we’d use wholemeal pita bread or wraps, English muffins or even crumpets as the pizza base. I remember the excitement when my lovely Grandma would set out bowls of various toppings on the counter; chopped ham, pineapple, mushrooms, black olives, defrosted sweetcorn and peas, grated cheese….

Myself, my sister and my cousins would be squabbling over the toppings, chubby hands taking greedy fistfuls from each bowl. I would always struggle to fit everything on top of my base – nothing‘s changed there – and my pizza was always easily identifiable when it came out of the oven as it was always piled high, with most of it falling off onto the baking tray!

The great thing about this recipe is that it’s so flexible – you can add whatever toppings you want to. There are no unhealthy fats and no refined carbohydrates, just a wholesome, balanced meal that make ‘fakeaway’ nights in much more healthy and enjoyable. Of course, if you want a real pizza, then go for it! Let’s not forget the rule of balance and moderation, it’s OK to treat yourself! This is just a delicious alternative which can be consumed on a more regular basis than the big, greasy pizza you order to your door.

It’s also great meal idea for parties and for big groups of people (provided you have an oven big enough) as people can just help themselves to toppings.

Note: If you’re making my Homemade Tomato Sauce, there’ll be plenty leftover for you to make another Cheat’s Pizza the following day, or to add to pasta, or to bake eggs in, shakshuka-style. If you’re short on time, or just feeling lazy, grab a tube of tomato purée instead!

Serves 1 


  • 1 wholewheat wrap
  • My Homemade Tomato Sauce or tomato purée (see Note above)
  • Black pepper + salt
  • Herbes de Provence or oregano
  • Whatever veg you want – the ones that I’ve found work best are:

– Grated courgette

– Chopped mushrooms

– Frozen sweetcorn

– Frozen peas

– Halved cherry tomatoe

– Grilled artichokes

  • A source of protein – I love to use king prawns, smoked mackerel or pre-cooked salmon/trout/chicken or ham. For vegetarian options, try cracking an egg on top before you pop your pizza in the oven. For vegan options, try chopped tofu.
  • Other optional toppings:

– 15g cheese of your choice – I like grated cheddar, parmesan or mozzarella.

– Chopped black olives

– Fruit such as pineapple chunks for a Hawaiian-inspired twist.



1.) Preheat the oven to 180°C fan and line a baking tray with baking paper.

2.) Place your wrap on the baking paper and spread with either a good dollop of my Homemade Tomato Sauce or a good squeeze of tomato puré Season with salt and pepper, and sprinkle over the Herbes de Provence/oregano.

3.) Add all of your toppings, sprinkling over the cheese last, if using.

4.) Bake for 10 minutes until the wrap base is crispy, the vegetables are cooked through and the cheese melted. (I sometimes find that eggs take a little longer to bake, so you might have to leave it in the oven for a few minutes more to cook if you do add an egg).

5.) Remove from the oven and enjoy!

P.S – This is messy to eat! Whether you’re a cutlery person, or a finger-food person, you will need a napkin! You have been warned.


Lauren x


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