I am so excited to share my incredible gluten-free pizza recipe! I make this for my kids all the time because it is SO easy, and lets face it, many of the gluten free crusts in the stores leave something to be desired. I found the easy solution to that! I have also given some options for vegetarian toppings.
Since we are using tortilla wraps (sandwiched with cream cheese), there is no raw dough going into the oven like with regular pizza – so we cook the vegetables beforehand, thus making the oven step essential only to melt the cheese and warm everything through…and also crisp up those edges. Yum! I hope you enjoy this gluten-free vegetarian pizza as much as we do, and feel free to add as much meat as you like if you don’t only want veggie!
The recipe below is enough for two pizzas, so double it up if you are making more.
This vegetarian pizza recipe is so easy to make and very versatile. Add your favorite toppings and make it your own. It's also a great recipe to involve the kids so they can make their own pizza.
- Preheat the oven to 410°F / 210°C and place a pizza stone on the middle shelf.
- Empty the tin of chopped tomatoes into a pan on the stovetop and add the dried oregano and garlic powder.
- Cook over low-medium heat until it is no longer watery and the mixture has reduced to a thick, chunky consistency. This will take about 20-22 minutes.
- In the meantime, spread the cream cheese on two of the tortilla wraps and place the remaining two tortilla wraps on top of each of them, creating two ‘pizza bases.’ for your gluten-free vegetarian pizza.
- If you are making toppings, prepare those now (see below for topping ideas).
- Once the tomato sauce is ready, divide and spread evenly on the two pizza bases. Scatter over the grated cheese. This will be your basic cheese and tomato base.
- Place the pizza on the pizza stone and cook for 7-8 minutes until the cheese is bubbling. Carefully remove and cook the second pizza while you enjoy the first gluten-free vegetarian pizza!
Topping Ideas for your gluten-free vegetarian pizza
Mushrooms and Thyme
Heat a teaspoon olive oil in a pan. Fry sliced mushrooms over high heat for a minute or two, then remove and set aside. Season with salt and freshly ground black pepper. Before placing the prepared cheese-tomato pizza in the oven (end of step 5), add the grilled mushroom slices on top of the pizza and place it in the oven as per the recipe above. Once removed from the oven, scatter over fresh thyme leaves.
Heat a teaspoon olive oil in a pan. Fry sliced courgette pieces over high heat for 2-3 minutes a side, then remove and set aside. Season with salt and freshly ground black pepper. At the same time, thinly slice one roasted pepper from a jar. Before placing the prepared cheese-tomato pizza in the oven (end of step 5), place the roasted red pepper and courgette pieces on top of the pizza and place in the oven as per the recipe above.
Cream Cheese and Basil Pesto
After removing the cheese-tomato pizza from the oven (end of step 6), spoon dollops of reduced-fat cream cheese on the pizza, and add a teaspoon of vegetarian basil pesto onto each dollop.
If you cannot source vegetarian pesto, you can make your own: simply replace Parmesan* with a tablespoon or two of nutritional yeast flakes – a delicious and nutty-flavored substitute.
* Vegans do not eat Parmesan because it is made using animal rennet.
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Amount Per Serving: Calories: 460Total Fat: 14.5gSaturated Fat: 7.4gSodium: 2.4mgCarbohydrates: 49gFiber: 13.7gSugar: 14.5gProtein: 24.6g