Kyle’s Kitchen

Gluten-Free Vegan Sausage Pizza

8 servings


45 minutes

total time


3/4 cup Vegan Sausage (, crumbled or roughly chopped (or sub store-bought plant-based sausage of choice))

1 cup favorite marinara / red sauce ((or store-bought))

3-4 Tbsp Cashew Ricotta Cheese

1 9.8-oz box Simple Mills Gluten-Free Pizza Crust

2 Tbsp apple cider vinegar

2 Tbsp oil ((such as olive or avocado))

4-6 Tbsp water

1 Tbsp oil ((or sub water but double the amount))

1 ½ cups sliced raw vegetables ((we like red bell pepper and red onion))

1 healthy pinch salt

1 healthy pinch dried oregano

Vegan Parmesan Cheese

Red pepper flake

Fresh Basil


Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (or prepare your pizza stone as you normally would).

If preparing your vegan sausage and marinara sauce, do so now. Otherwise, if they’re already ready or you’re using store-bought, proceed with the recipe.

For the crust, if making homemade, prepare now. Otherwise, use the Simple Mills box mix. Add the contents of the bag to a medium mixing bowl and top with the vinegar and oil. Stir to combine. Then add water a little bit at a time until a semi-tacky dough is achieved (see photo). You should be able to handle it without it sticking to your hands. But it shouldn’t be crumbly or feel dry. If too dry, continue adding water. If it gets too wet, you can compensate with a little gluten-free flour or almond flour.

Place the dough in the center of your baking sheet or pizza stone and form into a 1-inch thick disc. Lay another sheet of parchment paper on top and then use a rolling pin to roll into a roughly 1/4-inch-thick pizza crust in the shape of a circle or square. Then use your hands to form or mend any cracks.

Bake on the center rack of your preheated oven for 12-14 minutes, or until it appears slightly puffy and golden brown. If you like a crispier crust, bake for 14 minutes. If you prefer it softer, bake for 12 minutes. Then remove from oven, set aside, and increase the oven temperature to 375 degrees F (190 C).

If you prefer crispier veggies, skip this step. Otherwise, while the crust is baking, heat a large rimmed skillet over medium heat. Once hot, add a little oil or water and your veggies and season with salt and seasonings of choice (such as dried oregano and basil or red pepper flakes). Sauté until just tender — about 3-4 minutes. Then turn off heat and set aside.

At this time you can also optionally toast your vegan sausage in a skillet over medium heat for 4-5 minutes, stirring occasionally for crispier texture (see photo).

To your crust, add your marinara sauce and spread into an even layer. Then top with veggies and sausage, and dollop on nut cheese, such as Cashew Ricotta, if using.

Then bake at 375 F (190 C) for 12-15 minutes, or until the edges of the crust appear crispy and golden brown and the toppings are browned. Bake longer or use the convection oven setting for an even crispier crust.

Top with desired toppings, such as fresh basil, vegan parmesan cheese, or red pepper flake, and serve immediately.

Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until hot.

8 servings


45 minutes

total time
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