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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
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!
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
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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
These look absolutely mouth watering
thanks!!
These look absolutely amazing
These look absolutely delicious!
Thank you Richa for sharing such an amazing recipe , it made my mouth watering . Tomorrow i am gonna try it to cook at home.
great! have fun =)
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.
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.
I substituted 3 tbsp of aquafaba for the oil and they came out great!
I made these and just ate them refrigerated. So tasty! It’s too hot to turn on the oven in Phoenix.
wow! raw love – who knew?
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?
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.
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.
better to be sure!! no worries – in step two where all of the dry ingredients are added.
Thanks!
Was just about to ask the same question.
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?
great – sure you replace the oil with flax egg and used the tomatoes as is (sun-dried, not oil-packed or reconstituted)
These are delicious. I used aquafaba in place of the oil and it worked fine. My husband is requesting to have these with pasta and sauce.
Great idea to serve over pasta!