These gluten-free pita pizzas are ready in about 20 minutes. Brush gluten-free pita bread with herb-infused olive oil, top with marinara and fresh mozzarella, and bake at 400°F until the cheese is melted and the edges are crispy. Finish with fresh basil, a pinch of sea salt, and red pepper flakes.
Pita pizzas work as a quick weeknight dinner, an easy lunch, or a party appetizer sliced into triangles. Everyone can customize their own with whatever toppings they have on hand.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Pita Bread – I like BFree Stone-Baked Pita Bread and Against the Grain Pita Bread. Both are widely available in grocery stores and online. Any gluten-free flatbread or naan will also work. If you keep pita in the freezer, no need to thaw first. It just takes a few extra minutes in the oven.
- Olive Oil and Dried Herbs – Brushing the pita with olive oil mixed with dried basil and oregano before adding toppings gives the crust flavor and helps it crisp up in the oven. Don’t skip this step.
- Marinara Sauce – Use your favorite jarred marinara. Spread a thin layer and leave about a half inch of bare pita around the edges so the crust can get crispy.
- Fresh Mozzarella – Cut into small cubes and space them out. Fresh mozzarella melts and spreads quickly, so you don’t need to cover every inch. Shredded mozzarella or an Italian blend also work.
Topping Ideas Beyond Margherita
Try pepperoni and shredded mozzarella, BBQ chicken with red onion, pesto with roasted tomatoes and goat cheese, or buffalo mozzarella with prosciutto and arugula added after baking. Use whatever you have in the fridge. The only rule is to keep the toppings light so the pita stays crispy.
Recipe FAQs
About 10 to 15 minutes at 400°F. If you’re using frozen pita, it will be closer to 15 minutes. Fresh or thawed pita will be closer to 10. Start checking at 8 minutes. The pizza is done when the edges of the pita are golden brown and the cheese is melted and bubbling.
No. If you don’t eat gluten-free, use any pita bread or naan you like. The recipe works the same way regardless of the bread.
You can prep the pitas with oil, sauce, and cheese on baking sheets, then cover and refrigerate for up to a few hours before baking. Don’t bake ahead of time though. They’re best straight out of the oven. Slice into triangles for easy appetizer portions.
Expert Tips
Storage Instructions
Room Temperature: Wrap leftover pita pizza in aluminum foil. It keeps at room temperature for up to 1 day, but it’s best eaten fresh.
Reheating: Place the wrapped pizza on a baking sheet and bake at 400°F until the cheese is melted and the pita is crispy again, about 5 to 7 minutes. Don’t microwave it or the pita will get chewy.
Serving Suggestions
My go-to side for pizza night is a quick burrata caprese. It takes five minutes and uses the same fresh mozzarella and basil you already have out for the pizza. If you’re serving these as appetizers at a party, my prosciutto melon mozzarella skewers are another easy finger food that pairs well on the same platter. For a bigger spread, add my gluten-free garlic butter focaccia to the table.
Gluten-Free Pita Pizza
Ingredients
- 4 gluten-free pita breads
- 2 tablespoons olive oil
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ cup marinara sauce
- 12 oz fresh mozzarella - cubed, about 1½ cups total
For Topping:
- fresh basil - to taste
- flaky sea salt - to taste
- freshly cracked black pepper - to taste
- red pepper flakes - to taste
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Instructions
- Preheat the oven to 400°F.
- Place 4 gluten-free pita breads on a baking sheet. You may need 2 baking sheets to fit all 4.
- In a small bowl, combine 2 tablespoons olive oil, ¼ teaspoon dried basil, and ¼ teaspoon dried oregano. Stir until the spices are evenly dispersed.
- Brush the oil mixture evenly onto the pita bread, all the way to the edges.
- Use ½ cup marinara sauce to cover the pitas in a thin, even layer, leaving about a ½ inch border along the edges.
- Top with 12 oz fresh mozzarella, cubed and spaced evenly across the pitas. Fresh mozzarella spreads as it melts, so leave gaps.
- Bake at 400°F for 10 to 15 minutes, until the edges of the pita are golden brown and the cheese is melted and bubbling.
- Remove from the oven and top with fresh basil, flaky sea salt, freshly cracked black pepper, and red pepper flakes. Let cool for 2 minutes before slicing.
Notes
- Frozen pita: No need to thaw frozen pita bread before using. It will take closer to 15 minutes in the oven. Fresh or thawed pita will be closer to 10 minutes. Start checking at 8 minutes.
- Gluten-Free Pita brands: I like BFree Stone-Baked Pita Bread and Against the Grain Pita Bread. Any gluten-free flatbread or naan works too.
- Cheese: Fresh mozzarella gives the best flavor and melt for this margherita-style pizza, but shredded mozzarella or an Italian blend also work.
The WW one was same except substitute grated parmesan. It’s delicious and a little less fattening than all that mozzarella.
If you make a mac n’ cheese pizza, kindly notify me immediately.
don’t worry. its definitely going to happen!
Great idea Megan! Thanks