Gluten-free Pizza

It's the enemy of boring dinners, the savior of last-minute parties and the undisputed champion of breakfast leftovers. Oh pizza, is there anything you can't do?


Give thanks for pizza. Especially this meat-free, wheat-free trio of flavors.

Gluten-Free Pizza

Did we just say "Gluten-Free pepp'roni plus mushrooms and smokey vegan gouda?" Yeah. That's a match made in Italian heaven, Pizza's are to parties as s'mores are to campfires-they make the whole thing better. Tofurky's recipe is just as savory, spicy and delicious as you remember, minus the wheat and meat.
  • Vegan
  • Non-GMO
  • Gluten Free
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HOW TO MAKE: Preheat oven to 450 degrees. Keep frozen until ready to bake. Remove from cardboard box and plastic wrap. Bake at 450 degrees for 10 to 12 minutes. Carefully remove and let pizza stand for 1 to 2 minutes prior to eating. Oven times vary: Bake directly on rack for a crisper crust. Bake on cookie sheet for a softer crust.

INGREDIENTS: Crust: Tapioca flour, rice flour, water, garbanzo bean flour, fresh yeast, extra virgin olive oil, organic sugar, flax meal, non-GMO expeller pressed canola oil, xanthan gum, sea salt, fruit pectin.

Sauce: Water, tomato paste, expeller pressed non-GMO canola oil, garlic puree, sea salt, spices.

Vegan Pepp’roni: Water, organic soy flour, expeller pressed non-GMO canola oil, vegan natural flavors, organic white vinegar, spices, annatto, natural smoke flavor, oleoresin of paprika, xanthan gum, granulated garlic, citric acid.

Vegan Smoked Gouda Style Cheese: Water, tapioca and/or arrowroot flour, expeller pressed non-GMO canola oil, non-GMO coconut oil, pea protein, sea salt, potassium chloride, gum arabic, vegan natural flavors, nutritional yeast, konjac, vegetable glycerin, titanium dioxide (a naturally occurring mineral), citric acid, xanthan gum, lactic acid, natural smoke flavor.

Vegetable Topping: Crimini mushrooms.

Contains: Soy, coconut