I have a plethora of chametez in my refrigerator, including phyllo dough, ramen noodles and the standard package of “skinny bread.”

I also have a package of pita bread in my refrigerator. However, I’m not in the mood for pita pockets. What else can I do with these things?!

Inspired by photo posted on twitter by JLandKev, aka Busan Kevin of a small personal size pizza with a smear of tomato sauce and topped with sliced lotus root and a sprinkle of mozzarella cheese, I saved this recipe idea “for such a time as this” and decided to make a pre-Passover version for myself.

Lotus root doesn’t taste like much but it’s a decent source of B vitamins, vitamin C and  high in fiber.

Lotus Root Pizza

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12

Serving Size: 1/2 pita

Calories per serving: 460

Fat per serving: 25 g

Lotus Root Pizza


  • 6 pita pockets
  • 18 tablespoons pizza or spaghetti sauce (3 tablespoons per pita)
  • 6 slices [amazon_link id="B004XTDBSM" target="_blank" ]Lotus Root[/amazon_link]
  • 3/4 cup mozzarella cheese


  1. Preheat oven to 425 degrees F.
  2. Spread lightly with tomato sauce, pressing to flatten while spreading.
  3. Top with mozzarella and lotus root slices.
  4. Spread the pitas on a large baking sheet (depending on large your pitas are, you may need two baking sheets) and bake in the preheated oven 8 minutes, or until the pita bread has reached desired crispness.
  5. Serve whole, or cut into slices.

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