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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
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      September 26, 2020

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      August 31, 2020

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      July 27, 2020

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      July 20, 2020

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      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

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      Green Bean Potato Salad

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Walnut Pear Sweet Potato Mason Jar Salads

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      Spring Detox Mason Jar Salads

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      November 10, 2020

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      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

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      August 17, 2020

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      Maple Sriracha Cauliflower

      July 14, 2020

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      Ginger Dill Spring Peas

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      Creamy Dirty Mashed Potatoes

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[slide-anything id="6097"]
Lunch & Dinner

Vegan Meatball Pizza

by Gina Fontana March 23, 2020
written by Gina Fontana March 23, 2020
Jump to Recipe

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.

vegan pizza recipes

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

pizza recipes

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.

gluten free pizza recipes

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.

grain free pizza recipes
Vittle Club

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!

Bob's Red Mill

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
☆ salt
☆ water
☆ 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.

bob's red mill cassava flour

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!

vegan meatballs

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.

healthy pizza recipes

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.

slices of pizza

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! 

Bob's Red Mill Recipes
Continue to Content
vegan pizza recipes

Vegan Meatball Pizza

Yield: 16-18 inch pizza
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes

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.

Ingredients

Pizza Crust

  • 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

Toppings

  • vegan mozzarella cheese
  • vegan parmesan cheese
  • Vegan Italian Meatballs
  • sliced red onion
  • sliced tomato
  • fresh basil leaves
  • fresh sprouts

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Make your Vegan Italian Meatballs.
  3. 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.
  4. 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.
  5. Increase the oven temp to 500 degrees F.
  6. Roll out your pizza dough to about 16-18 inches into the shape you desire.
  7. Drizzle olive oil over the crust and sprinkle with Vegan Parmesan Cheese.
  8. Spread your favorite sauce on the crust, not too much, as it might make the pizza soggy.
  9. Glob/sprinkle your favorite vegan mozzarella cheese on top of the sauce, then more parmesan.
  10. Layer on the thinly sliced red onion and tomato.
  11. Add fresh basil leaves.
  12. Finally, add the Vegan Italian Meatballs.
  13. 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.
  14. Remove from the oven and add the fresh sprouts, fresh basil leaves, more vegan parmesan cheese, and red pepper flakes (if desired).
  15. Store leftovers in the fridge and enjoy within a couple of days.

Notes

** I recommend making your Vegan Parmesan Cheese ahead of time and keeping it stocked in your fridge ?

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Bobs Red Mill Cassava Flour - 20 ounces
    Bobs Red Mill Cassava Flour - 20 ounces

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© Gina Fontana
Cuisine: Italian / Category: Lunch & Dinner
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Gina Fontana

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
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https://www.healthylittlevittles.com/blender-beet-juice/
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
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☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
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