A batch of my vegan meatballs baked on top of my gluten-free, grain-free pizza crust with red onion, sliced tomato, vegan mozzarella, homemade parmesan cheese, fresh basil, sprouts, and red pepper flakes for your next homemade pizza night! Even the meat-lovers will enjoy this Vegan Meatball Pizza for a #meatlessmeal.
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product(s) mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Bob’s!
Pizza will always have a special place in my heart. It’s legit on my list of top favorite foods, like most of you I’m sure. But the day I gave up gluten, was the day pizza had a real hard time living up to my pizza standards. Then we take cheese out of the mix, and well- is it really even pizza anymore? The answer? Yes! Let me prove it with this Vegan Meatball Pizza. And the bonus is, not only is this pizza crust gluten-free, egg-free, and vegan… it’s grain-free too! And it doesn’t taste like cardboard… #winning
So what’s the secret to this hero of a pizza crust? Cassava flour, my new buddy. After searching in stores for the perfect pre-made pizza crust and always coming up disappointed, I decided to make my own. Call me terribly picky, but none of them deemed themself worthy.
This cassava flour pizza crust comes together pretty quickly, and if you use pizza yeast in your dough as I did in this recipe, there’s no real need to let the dough rise which cuts back on time you lost by making your own dough at home, which in my opinion is actually a win because again- high standards.
So speaking of my high standards- let’s talk quality cassava flour. My favorite go-to cassava flour is from Bob’s Red Mill. Their cassava flour is made from the whole root of the cassava plant, has a mild flavor and fine texture that is perfect as a wheat flour replacement and is non-GMO verified!
This 7-ingredient grain-free pizza crust comes together in just 15 minutes! Here’s what you’ll need:
☆ Bob’s Red Mill Cassava Flour
☆ psyllium husk flour
☆ date sugar/coconut sugar (also available at Bob’s!)
☆ 1 packet of pizza yeast
☆ olive oil
You simply proof the yeast (according to package directions), whisk together all the dry dough ingredients, add the yeast and wet ingredients and let it rest while you prepare the vegan meatballs.
My Vegan Italian Meatballs are super simple to make and also use cassava flour- easy peasy! And you won’t use all of the meatballs on this pizza, so you’ll already have them made for another weeknight dinner. That’s multitasking at its finest people!
So, now your meatballs are made, your pizza dough is ready to be rolled, and you’re ready to load on the toppings, bake, and devour! After rolling out the dough to about a 16-18 inch circle (or oval or rectangle- whatever shape your little heart desires), spread the perfect amount of your favorite store-bought sauce- look, we don’t have time to make our own sauce for this recipe unless you’re feeling really ambitious! Then you glob/sprinkle on your favorite vegan mozzarella cheese, vegan parmesan cheese, layer on the sliced tomatoes, thinly sliced red onion, basil leaves, and finally- those gorgeous vegan meatballs.
To make things really fun, I like to coat the crust in my Nut-Free Vegan Parmesan Cheese, because like duh- I put that stuff on everything! Trust me, it’s a good idea. Girrrrllll- that pizza be lookin’ fine! Time to bake. You want to make sure you bake it long enough that the center of the crust won’t be doughy, but not too long to where the crust will be too hard. I found 25-35 minutes to be the best time, but use your expert judgment… I know you can do it! 🙂 Remove from the oven and top with fresh sprouts, more parmesan cheese, and red pepper flakes to add some heat, as if this pizza isn’t already sizzlin’ enough.
So go ahead, order your Cassava Flour, and make one memorable plant-based pizza become more of a regular thang. Don’t forget to snap a photo of your meatball pizza and maybe even a video of you enjoying your #meatfree pizza night! Tag me on Instagram or Facebook or use #healthylittlevittles so I can see all your lovely recreations!
- 3 cups cassava flour (Bob's Red Mill)
- 3 teaspoons psyllium husk flour
- 3 tablespoons date/coconut sugar
- 1/2 teaspoon salt
- 1 packet (2 teaspoons) pizza yeast + 1 cup warm water
- 1.5 cups water
- 1/4 cup olive oil + more for your hands and coating the dough
Vegan Italian Meatballs
- 5 ounces baby portabella mushrooms
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) cooked lentils (or 15 ounces of lentils prepared by you)
- 1/2 cup red onion, diced
- 4 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 1/2 cup Vegan Parmesan Cheese
- 1 tablespoon dried Italian Seasoning
- 1/4 cup flaxseed meal
- 1/4 cup hazelnut/almond flour
- 1/4 cup cassava flour
- 1 teaspoon fennel seeds
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- vegan mozzarella cheese
- vegan parmesan cheese
- Vegan Italian Meatballs
- sliced red onion
- sliced tomato
- fresh basil leaves
- fresh sprouts
- Preheat your oven to 400 degrees F.
- Make your Vegan Italian Meatballs.
- While those are baking, make your pizza dough. Proof the yeast for about 10 minutes according to yeast packet directions. Meanwhile, whisk all dry pizza crust ingredients together in a large bowl.
- Add the wet ingredients and gently knead until a dough forms. Roll the dough ball in your hands coated with olive oil and then place back in the bowl, cover with a damp towel and allow it to rest while the meatballs finish baking.
- Increase the oven temp to 500 degrees F.
- Roll out your pizza dough to about 16-18 inches into the shape you desire.
- Drizzle olive oil over the crust and sprinkle with Vegan Parmesan Cheese.
- Spread your favorite sauce on the crust, not too much, as it might make the pizza soggy.
- Glob/sprinkle your favorite vegan mozzarella cheese on top of the sauce, then more parmesan.
- Layer on the thinly sliced red onion and tomato.
- Add fresh basil leaves.
- Finally, add the Vegan Italian Meatballs.
- Bake in the oven for 20-30 minutes.
**NOTE: you don't want your meatballs to burn, so you may want to bake the pizza for 15 minutes, then add the meatballs and return to the oven to bake the remaining 15 minutes.
- Remove from the oven and add the fresh sprouts, fresh basil leaves, more vegan parmesan cheese, and red pepper flakes (if desired).
- Store leftovers in the fridge and enjoy within a couple of days.
** I recommend making your Vegan Parmesan Cheese ahead of time and keeping it stocked in your fridge 🙂
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.