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Rye Vegan pizzas

Rye Vegan Pizzas

No time to make pizza? No problem!

Under 30 minsServes 6
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“When the moon hits your eye like a pizza made of rye (bread) that’s amore.” Vegan rye “pizzas” that’s easily made in under half an hour using our Seeded Rye Bread.

Whether you’re pressing pause on pizza to be a little healthier or searching for a vegan option that’s quick and easy to make, get involved with this bread-based alternative. Simply toast some slices of Baker Street Seeded Rye Bread, spread on a passata base, and top with roasted vegetables, olives, and finish with a drizzle of olive oil, a sprinkle of chilli flakes and some fresh basil. Delicious and great to serve up at your next party, or even as a speedy lunch or snack.


  • 6 slices Baker Street Seeded Rye Bread
  • Olive oil
  • Cherry tomatoes, halved
  • 1 red onion, sliced
  • 1 yellow pepper, diced
  • Small jar of tomato passata
  • Fresh basil leaves
  • Black olives, chopped
  • Chilli flakes (optional)


  1. Pre-heat your oven to 180°C, 160°C Fan or Gas Mark 4. While the oven heats up, pop your halved cherry tomatoes, sliced red onion and chopped yellow pepper into an ovenproof dish. Lightly drizzle some olive oil over the vegetables, season with salt and pepper and mix everything together with a spoon.
  2. Place your vegetables in the oven to roast for between 15-20 minutes – keep an eye on them so they cook lightly, but don’t burn.
  3. Five minutes before the roasted vegetables are cooked, toast your slices of Baker Street Seeded Rye Bread. Place them on a plate or serving board, and top each slice with a layer of tomato passata.
  4. Once the vegetables are cooked, add them on top of your rye “pizza” bases – as much or as little as you like. Top your vegan rye pizzas with a little drizzle of olive oil, some basil leaves, chopped black olives, and some chilli flakes if you want to add a spicy kick.