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.
- 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)
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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.
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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.
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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.
Storage Tip: You can store leftover stir fry in an airtight container in the fridge for up to 5 days. I make this as part of my meal prep routine, along with the bean dip, when I want a warm “salad” that can be quickly reheated.
Update Note: This recipe was updated in 2025 to use easier ingredients. It originally called for a 7-ounce can of tomato paste, a teaspoon of dried oregano, and a 1/4 cup of water as an alternative to tomato sauce, if you prefer the original.
Calories: 342kcal | Carbohydrates: 29g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1317mg | Potassium: 1136mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1430IU | Vitamin C: 146mg | Calcium: 275mg | Iron: 3mg
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
