Updated 2/21/21
Want to know the easiest way to make Gluten-Free Vegan Pizza? Use gluten-free pita as your crust! I’m very impressed with how crispy and perfect pita crust is – you MUST try it!!
Using pita as crust is an easy and clever way to make individual pizzas. Now everyone can have their desired toppings – pita personal pizza party anyone?!
Below are examples of pita pizzas that I recently made. Use your imagination, and whatever is in your refrigerator and pantry, to make your own creations. Making personal pizzas is a good way to use up leftovers!
Did I mention how easy it is to throw these together? Perfect for little ones that want to help in the kitchen. 🙂
Pizza with thickened marinara sauce, grated Miyoko’s Vegan Mozzarella, and Native Forest baby artichoke hearts on right.
Sami’s Bakery Millet and Flax Pita Pockets
I use Sami’s Bakery Millet and Flax Pita Pockets when making this recipe; however, they cannot be considered truly gluten-free because, according to their label, “they are manufactured in a facility that processes wheat gluten.“ If you have a true gluten allergy, then use a different brand that you trust to be gluten-free.
Method Overview
- Coat pita with pesto, cashew cheese ricotta, or pizza sauce
- Arrange toppings
- Bake
Use your favorite pesto as the base for pesto pita pizza 🙂
Here we have from left to right:
To make a white pizza simply spread homemade ricotta as your base before adding toppings. If you don’t want to make your own, Kite Hill brand makes a delicious almond milk ricotta.
To make traditional tomato sauce pizza, simmer marinara sauce until some of the moisture evaporates and the sauce thickens. Alternatively, buy jarred pizza sauce.
Gluten-Free Vegan Pizza
Equipment
- 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
- Preheat the oven to 500ºF.If using a pizza stone or cast iron pizza pan, preheat the stone/pan while preheating the oven.
- Spread pesto, ricotta, or tomato sauce onto the pita.
- Arrange your choice of toppings.
- Bake for about 5 minutes on preheated pizza stone or preheated cast iron pizza pan – or until the pita is crispy. If necessary, bake the pizza on other baking sheet/pan.
Notes
- If using Miyoko’s Vegan Mozzarella, put it in the freezer for about 10 minutes to make it easier to shred.
- Since the pizza is only baked for 5 minutes, the shredded Miyoko’s Mozzarella may not melt; broiling the pizza briefly will help the cheese melt.
- If you decide to use spinach as a topping, wilt it first in a pan with a bit of water. Season with salt and pepper, and drizzle with a bit of 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 like this Gluten-Free Vegan Pizza with Pita Crust recipe, you may enjoy my Gluten-Free Vegan Pizza with Shredded Brussels Sprouts and Shiitake Mushrooms.
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