Updated 2/21/21
Want the simplest way to make gluten-free, vegan pizza? Use a gluten-free pita as the crust. Pita bakes up wonderfully crisp — it’s an excellent shortcut you should try.
Using pita makes individual pizzas effortless. Everyone can choose their favorite toppings — a fun option for a personal pizza party.
Below are a few pita pizza examples I recently made. Use whatever’s in your fridge and pantry to invent your own variations. Personal pizzas are also a great way to use leftovers.
They’re quick to assemble, so children can help make them too.
Pizza with thickened marinara sauce, grated vegan mozzarella, and baby artichoke hearts on the right.
Sami’s Bakery Millet and Flax Pita Pockets
I used Sami’s Bakery Millet and Flax Pita Pockets for these pizzas. Their label notes they are manufactured in a facility that processes wheat gluten, so if you have a strict gluten allergy, choose a brand you trust to be fully gluten-free.
Method Overview
- Spread the pita with pesto, cashew ricotta, or pizza sauce
- Add desired toppings
- Bake until the pita is crisp
Pesto makes a delicious base for a pesto pita pizza.
From left to right in the photo:
- Nut-free pesto
- Garlic scape pesto
- Oil-free pesto
For a white pizza, spread homemade cashew ricotta as the base before adding toppings. If you prefer store-bought, almond milk ricotta options are available.
For a tomato-based pizza, simmer marinara until it reduces and thickens, or use a jarred pizza sauce.
Gluten-Free Vegan Pizza
Equipment
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pizza stone, cast iron pizza pan, or baking sheet
Ingredients
- 1 gluten-free pita pocket
- 1/4 cup pizza sauce, pesto, or cashew cheese ricotta
- Toppings of your choice
Instructions
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Preheat the oven to 500ºF (260ºC).
If using a pizza stone or cast-iron pan, place it in the oven during preheating so it becomes very hot.
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Spread 1/4 cup of pizza sauce, pesto, or cashew ricotta onto the pita.
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Arrange your chosen toppings evenly over the base.
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Bake for about 5 minutes on the preheated stone or cast-iron pan, or until the pita is crisp. If you’re using a regular baking sheet, the time may vary slightly.
Notes
- If using a firm vegan mozzarella, freeze it for about 10 minutes before grating to make shredding easier. Because the pizza cooks quickly, the cheese may not fully melt; a short burst under the broiler will help it melt and brown.
- If adding spinach, wilt it first in a skillet with a splash of water, season with salt and pepper, and drizzle lightly with olive oil if desired.
White pizza with homemade cashew ricotta, spinach, and olives.
Pizza with marinara sauce, grated vegan mozzarella, and baby artichoke hearts.
If you enjoy this pita-crust gluten-free vegan pizza, you might also like variations that use shredded Brussels sprouts and shiitake mushrooms for a different topping combination.