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With these easy Vegan Pizza Bites, you get all of the delicious flavors of pizza in bite-size form. These pizza snack balls are grain-free and gluten-free, made with almond flour and sun-dried tomatoes. Jump to Recipe

gluten-free vegan pizza snack bites on a white plate

Pizza Bites you guys. Think of these as whole pizzas that can be popped into your mouth in a single bite! If that sounds like fun to you, stay with me.

If you’re anything like me, then even just the slightest smell of pizza makes your mouth water! I mean, there’s a reason why I have a whole section on the blog dedicated to vegan pizza recipes.

But I found a way to have the whole world of pizza happen in your mouth without the whole process of making the crust, sauce, cheese and all. Enter this healthy pizza bite recipe. All the flavors of freshly baked pizza in a bite! Most snack bites end up being sweet (dates, nutty, chocolate etc) . These pizza bites are savory cheesy and once you eat one, you can’t stop!

overhead shot of pizza bites on a baking sheet

These savory pizza bites are awesome for anyone who prefers savory foods to sweet – snacks included! So one day while thinking of creating a Savory Energy Ball, lo and behold: pizza came to mind.

Pop 1 or 2 as a healthy snack or the next time you’re craving pizza! These are perfect for packing into your kiddo’s lunch boxes or as a quick on-the-go snack for yourself! I could even see them being pretty awesome on top of a salad, on a bowl, or stuffed inside a wrap.

Vegan Pizza Bites

4.94 from 16 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 10
Course: Snack
Cuisine: American
With these easy Vegan Pizza Bites, you get all of the delicious flavors of pizza in bite-size form. These pizza snack balls are grain-free and gluten-free, made with almond flour and sun-dried tomatoes. Makes 10-14 balls
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Ingredients  

  • 1/2 cup sundried tomato, ,I use dry packed, packed in olive oil works too.
  • 1/2 cup almond flour
  • 1 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 2-3 tsp nutritional yeast
  • 1 tbsp extra virgin olive oil, , see note for oilfree

Instructions 

  • Add the sundried tomato and almond flour to a food processor and process until the sundried tomatoes are a coarse meal.
  • Add the rest of dry ingredients and pulse a few times to combine.
  • The mixture should now be like well moistened crumbs that should hold together when you press them. If not add a bit more olive oil. If too crumbly (if using almond meal) you might need to add a tsp or so regular flour and flax egg. **
    Transfer the mix to a bowl and refrigerate for 15 minutes. Remove the bowl from the refrigerator and press and roll into balls. Place the balls on parchment baking sheet and bake at 300F(150 c) for 12 minutes.
  • After baking, let them cool completely and store in the refrigerator up to 2 weeks.

Notes

  • Oilfree: omit oil, and use a flax egg for binding.  1 tbsp flax seed meal mixed with 2.5 tbsp water.
  • You can skip the crushed red pepper if you can't tolerate spice or make these for little ones.
  • I used a small food processor as the volume of ingredients is just right for it. If you only have a big food processor, you can double the amount of ingredients to allow for easy processing.
  • Instead of the basil and oregano listed, you can use 1.5 tsp Italian herbs/Italian seasoning.
  • ** sun dried tomato sometimes can be too dry and the mixture might not bind well. Add a flax egg (1 tbsp flax seed meal plus 2.5 tablespoons water) and 1-2 tbsp flour if needed 

Nutrition

Calories: 61kcal, Carbohydrates: 5g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 74mg, Potassium: 196mg, Fiber: 1g, Sugar: 2g, Vitamin A: 78IU, Vitamin C: 2mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

close-up of gluten-free vegan pizza snack bites on a white plate

Ingredients:

  • sundried tomatoes – dried and packed. Not the ones soaked in olive oil. These work both as a flavor maker but also as a binder. A bit like dates in a sweet energy bite recipe.
  • almond flour makes these extra moist and takes care of the flour part in these pizza bites, making them gluten-free. They also add a base for the cheesy flavor.
  • seasoning: all-out Italian – we add dried basil, oregano, and pepper flakes,
  • to amp up the umami, we also add some garlic powder and onion powder
  •  nutritional yeast stands in for cheese
  • these would not be pizza bites without a decent drizzle of virgin olive oil. Feel free to add some more, should your batter not come together.

Tips and Substitutions:

  • You can skip the crushed red pepper if you can’t tolerate spice or make these for little ones.
  • I used a small food processor as the volume of ingredients is just right for it. If you only have a big food processor, you can double the amount of ingredients to allow for easy processing.
  • Instead of the basil and oregano listed, you can use 1.5 tsp Italian herbs/Italian seasoning.

Add the sundried tomato and almond flour to a food processor and process until the sundried tomatoes are a coarse meal.

Add the rest of dry ingredients and pulse a few times to combine.

The mixture should now look like this – well moistened crumbs that should hold together when you press them. If not add a bit more olive oil. Transfer the mix to a bowl and refrigerate for 15 minutes. Remove the bowl from the refrigerator and press and roll into balls. Place the balls on parchment baking sheet and bake at 300F for 12 minutes. This helps meld the flavors and make the balls more sturdy.

After baking, let them cool completely and store in the refrigerator for up to 2 weeks.

MORE PIZZA RECIPES FROM THE BLOG:

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.94 from 16 votes (1 rating without comment)

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61 Comments

  1. Sarah says:

    5 stars
    Love it. Used left over almond “nut meat” from making almond milk. Fabulous use if throw away dregs. Thank you thank you ⭐️⭐️⭐️⭐️⭐️

    1. Vegan Richa Support says:

      yay!

  2. Joan O says:

    4 stars
    I loved these! I definitely will make them again but I will double the recipe because it doesn’t make a lot. The only thing I didn’t like very much was the sort of sandy texture because of the almond flour. I might adding some other flour to it. But the flavor is amazing!

    1. Vegan Richa Support says:

      you might like tapioca flour. let me know what you think!

  3. Perri says:

    5 stars
    I love this recipe. I make it all the time when we host parties and it’s always a hit. I always add some vegan mozzarella shreds to the mix to give it some extra cheesiness. They freeze well too!

    1. Vegan Richa Support says:

      yes! thank you – glad you love it!

  4. Lea says:

    5 stars
    Just made these….. I used almond meal, also added as suggested the flour and the flax egg… by mistake forgot the salt…. Made 10 pizza balls. I will definitely at least double the recipe…. I think I will make the balls even smaller to snack on…. I don’t know how 10 pizza balls would last more than a couple of days….if that…. Great, easy, healthy snack ….Thanx Richa!!

    1. Vegan Richa Support says:

      great idea! thank you!

  5. Geralyn says:

    5 stars
    Flavor BOMBS! I can’t believe how flavorful these are. I had enough ingredients on hand that I decided to immediately made another. They’re simple to make and would be great for serving as a snack for movie night or the Super Bowl. They would also be good to top a salad or put them on some crusty bread to alone or with some soup.

    Thank you for this recipe, Richa!

    1. Vegan Richa Support says:

      Wow~ that fast. Sounds like a fun game night.

  6. Maria says:

    Haven’t tried this yet, as I can’t eat tomatoes in any form, but want to make these for my hubby. If I doubled the recipe, could the extra 10 be frozen and baked later?

    Also wondering what brand of small food processor do you have? I’ve tried a couple and they don’t process really well. Thank you

    1. Richa says:

      I use a kitchen aid 3.5 cup. Works really well

  7. Diane says:

    Hi. What difference would using a different gf flour?
    Thanks

    1. Diane says:

      Sorry. Just seen other questions. Will use an alternative flour. Thank you. Really excited to try these.

    2. Vegan Richa Support says:

      gf flour would work fine

  8. Nida says:

    5 stars
    Turned out so so so good! I used sundried tomatoes that were packed in oil since that is all I had and so I did not any other amount of oil into the recipe and it was good to go! 🙂

    1. Richa says:

      Awesome

  9. Bhavana mali says:

    5 stars
    This is a completely new recipe for me. And, I’m finding this very simple and nutritions. Well definately make this for my family.

    1. Vegan Richa Support says:

      that’s great! thank you

  10. Henna says:

    Hi Richa, so excited to try this recipe! If I wanted to use any other flour, like all purpose or self raising, could I? I don’t mind it being gluten free! Thank you!

    1. Vegan Richa Support says:

      Hello there! Yes, you can use all-purpose flour if you’d like! Let me know if you have any other questions!