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A photo of two gluten-free pita pizzas topped with fresh mozzarella and basil on parchment paper.
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Gluten-Free Pita Pizza

Gluten-free pita pizza with marinara, fresh mozzarella, and basil. Crispy edges, melted cheese, and ready in 20 minutes. Works as a quick dinner, easy lunch, or party appetizer.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

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.
    A pastry brush spreads olive oil and herbs onto a round, uncooked pita pizza dough on a dark surface.
  • 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.
    A round pita pizza dough topped with tomato sauce and uneven pieces of fresh mozzarella cheese, ready to be baked, sits on a black tray next to a bowl of extra tomato sauce.
  • 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.
    A mini Margherita pita pizza topped with melted mozzarella, tomato sauce, and fresh basil leaves, sits on crumpled parchment paper with a small bowl of red pepper flakes nearby.

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.

Nutrition

Calories: 480kcal | Carbohydrates: 35g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 1142mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 903IU | Vitamin C: 3mg | Calcium: 487mg | Iron: 2mg
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