Yes, the words vegan, gluten-free, and pizza do belong in the same sentence. This recipe is the perfect mix of special-diet-friendly ingredients like creamy, alfredo-style cheese sauce and ready-whenever-you-are GF crusts. Each pie is topped with a generous helping of wholesome greens—think spinach, parsley, and kale—that are tossed with EVOO and garlic powder for a punchy topping that chars slightly in the oven.
Yield: 2 to 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
¼ cup extra virgin olive oil
1 teaspoon garlic powder
Pink Himalayan salt
Ground black pepper
3 kale leaves, stems removed, leaves torn
1 cup baby spinach
½ cup parsley leaves, chopped
4 green onions, thinly sliced
2 Schar Gluten-Free Pizza Crusts
2 packets Daiya Alfredo Style Deluxe Cheese Sauce
⅓ cup Daiya Mozzarella Style Shreds
Crushed red pepper flakes, optional
Whisk oil, garlic, salt, and pepper in a small bowl. Add kale, spinach, parsley, and green onions to a large bowl; drizzle with oil mixture and toss to coat.
Preheat oven to 450°F. Arrange pizza crusts on sheet tray and spread 1 packet of Daiya Alfredo Sauce over each crust. Divide greens among each pizza, then bake until kale has cooked down, about 12 to 15 minutes. Sprinkle with mozzarella-style cheese and bake 5 more minutes, or until cheese has melted. Sprinkle with chili flakes, if using. Cut into wedges and serve.
Recipe credit: Angela Gaines
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