Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

Vegan Pizza Snack Bites

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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.

pizza snack bites on a white plate
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5 from 10 votes

Vegan Pizza Bites

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
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Snack
Cuisine: American
Keyword: pizza bites, pizza snack balls, savory snack bites
Servings: 10
Calories: 61kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup sundried tomato ,dry pack, not packed in olive oil
  • 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. **
    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 and flour if needed 

Nutrition

Nutrition Facts
Vegan Pizza Bites
Amount Per Serving
Calories 61 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 74mg3%
Potassium 196mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 78IU2%
Vitamin C 2mg2%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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:

 



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  1. Wow. This is a unique recipe. My kids love pizzas. I can’t wait any longer to try this recipe. Can I skip the oil to make it oil-free? If yes then how to make the mixture moist to shape them into balls? Do share your inputs.

    Reply

  3. 5 stars
    These look delicious! I want to try ,but I’m allergic to almonds. What flour would you recommend as a substitution?

    Reply

  6. 5 stars
    You are absolutely brilliant, Richa! Some people prefer sweet treats, and others (like me!) prefer savory/salty. What better “bite” than pizza? And nutritious to boot.

    You thought to put all the most delicious savory flavors together in a simple-to-make recipe! Can’t wait to see what you come up with next.

    Reply

  7. 5 stars
    these look great! I’ll have to wait and get the toms as I only have canned ones 🙂 My mouth is watering just thinking about them!

    Reply

    • Seriously, you are a genius! I had just the right amount of sundried toms that id dried over summer and was wondering what to do with them, and then this magic appeared .
      These are in the oven as we speak, but I couldn’t wait and are one uncooked.. 10 minutes later my mouth is still watering!
      They won’t last a day – and i doubled the recipe 😀

      Reply

  10. I’m unclear as to how many make a serving. Could you please clarify? How many balls should this recipe make? It sounds wonderful. 😉

    Reply

  11. I’m looking forward to trying these. Two questions. Did you reconstitute the sun-dried tomatoes before chopping, and can I eliminate the oil and use something else, aquafaba, broth?

    Reply

  12. Hi Richa
    just about to make these delicious morsels but cannot see where you add the initial tablespoon of oil. I can see in step 3 you mention adding a bit more olive oil if required which presumes you have already added the tablespoon of oil in Step 1 or 2? Would you mind clarifying please Richa…I may be I’m missing something!
    I am sure I can work it out but just wanted to check.
    Many thanks.

    Reply

  13. Love this idea! I only have sundried tomatoes packed in oil. Do you think this recipe could still work if I increase the amount of almond flour to help soak up some of the oil?

    Reply

    • yes no problem, you can also pat off the excess oil with a kitchen towel or paper towels. either way will be fine no need to increase the flour.

      Reply

  14. I made these and just ate them refrigerated. So tasty! It’s too hot to turn on the oven in Phoenix.

    Reply

  16. I wish I could show you pictures of how this turned out for me. I followed your recipe to the note, they crumbled like dried dirt, and the taste equally dry and unappealing. After poking a fork through one, causing it to fall like a sand castle, I added a little tomato sauce to hopefully hold it together. Unfortunately, that made very little difference. I’m disappointed as almond flour is an expensive item and I have to toss all of this in the garbage. Something, like cheese, or an egg, is needed to hold all these dry ingredients together. The olive oil simply was not enough. I’d be happy to email you pictures.

    Reply

    • Oh no. Sorry about that. Lots of readers already made it and it worked for them. It might be that the sun-dried tomatoes were too dry so they couldn’t become a good binder. And maybe the almond flour was a bit mealy. You can add 1 or 2 flax eggs, they will make it more of a dough, that you can then bake. Don’t throw them away because everything is still very edible. If it just doesn’t work out you can add the mixture to pasta sauce and you get a meat sauce.

      Reply

  21. 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!

    Reply

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

      Reply

  23. 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! 🙂

    Reply

  25. 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

    Reply
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