I have to admit, I put salad on my pizza. I know I’m not the only one who does this? Right guys? There’s something I really love about the crunch the lettuce adds, and (maybe) it makes me feel less guilty about having four slices of pizza, if it’s topped with salad.
Here’s the next recipe in partnership with Little Leaf Farms, vegan gluten free pizza. It does exist! And it’s really, really good. AND, it’s easy to make, with just five ingredients and 20 minutes, depending on what crust you use.
So speaking of crusts, the most recent way I have been making this is with Trader Joe’s Cauliflower Crust (because cauliflower can be anything now you guys–rice, gnocchi, pizza…). This one does take about ten minutes on each side to cook, but you can find pre-made vegan gluten free pizza crusts that require less cook time. A local, Rhode Island brand is “Top This” pizza crusts, recommended by Sarah, our resident Registered Dietician. They come in whole wheat and gluten free varieties and all are vegan.
And speaking of sauces, I used an Italian blend as my base, because I wanted this to be a little lighter, but you could absolutely do a traditional red sauce with toppings of your choice.
Vegan Gluten Free Pizza Recipe
- Vegan Gluten Free Pizza Crust
- Home-made Italian dressing
- Vegan cheese: I was lazy here and chose a packaged kind, but you can make your own nut-based cheese for spreading on top
- Veggie toppings of choice: I choose roasted peppers, fresh basil
- Little Leafs Lettuce
- Cook crust according to package
- While hot, spread Italian dressing on top
- Add veggie toppings and cheese
- Pop vegan gluten free pizza back into the oven on broil for 2-3 mins
- Let cool for 2-3 mins, add basil and slice
- Add Little Leaf Farms lettuce blend on top
This recipe is so customizable and fun, depending on what you’re craving and what produce is in season. I’m going to be making an heirloom tomato tart-esque version of this for lunch today!