You are just a few ingredients and a few minutes away from this easy vegan, gluten-free pizza quesadilla. It’s loaded with vegetables for a quick, healthy lunch or snack—and yes, it tastes like pizza!
Recipe originally published September 9, 2010
TABLE OF CONTENTS – Jump to any section:
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- The Best Vegan Quesadilla
- Tips for the best quesadillas
- Can quesadillas be gluten free?
- What should I dip this in?
- What to serve with quesadillas
- More vegan pizza recipes
- Pizza Quesadilla Recipe
Gluten-Free Vegan Quesadilla
We all get caught up in work or life and suddenly realize we need food fast. This pizza quesadilla is the answer: quick, simple, and satisfying. It combines the flavors of pizza with the ease and portability of a quesadilla, and it’s a great way to pack in vegetables for a balanced snack or light meal.
Build your quesadilla with whatever vegetables you have on hand and a dairy-free cheese you like. In minutes you’ll have a melty, pizza-flavored sandwich that’s kid-friendly and easy to customize.
How To Make Pizza Quesadillas
Quesadillas are fast and straightforward to assemble. For best results, follow these tips:
- Sauté or steam vegetables first if you prefer them cooked rather than raw.
- Spread pizza sauce on one tortilla, then add cheese and your vegetables in an even layer.
- Don’t overfill—use just enough filling for a delicious, slightly messy quesadilla.
- Add a bit of extra cheese around the edges to help seal the quesadilla.
- Heat a skillet over medium heat before cooking.
- Cook quesadillas directly on a clean, dry skillet—no oil needed.
- Cook 3–5 minutes per side, or until the tortilla is golden and the cheese is melted.
- Remove from the pan and let it cool and set for a few minutes before slicing.
- Slice into wedges and enjoy.
Can quesadillas be gluten free?
Absolutely. Gluten-free tortillas have improved a lot—many crisp up nicely and make excellent quesadillas. For quesadillas, a slightly crisp tortilla works well; flexibility is less important than for burritos. Choose a brand you like—some are grain-free, others use cassava, chickpea, or almond flour.
How To Serve Quesadillas
What should I dip this in?
Dipping is part of the fun. A small bowl of pizza sauce is the easiest and most fitting accompaniment. You can also try vegan sour cream, ranch-style dressing, or a creamy cheese sauce. Guacamole or a spicy avocado dip pairs nicely if you want a cool, creamy contrast.
What can I serve with a quesadilla?
A fresh garden salad or simple steamed, roasted, or raw vegetables make a great side. Broccoli—roasted or sautéed—is a favorite pairing. For dessert, a scoop or bowl of oat milk ice cream is a lovely finish.
More vegan pizza recipes
If you love pizza flavors, try other recipes that capture the same melty, savory appeal:
- Melty Vegan Pizza Dip
- Deep Dish Pizza Pot Pie
- English Muffin Pizzas
- Pizza Stuffed Peppers
- Lemony Blackened Broccoli Pizza
Did You Make This Pizza Quesadilla Recipe?
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Pizza Quesadilla
A quick, easy, satisfying snack or meal with all the flavors of pizza in minutes.
5 minutes
5 minutes
10 minutes
Ingredients
- 2 gluten-free tortillas
- 4–5 crimini mushrooms, sliced
- 3–4 tablespoons pizza sauce or marinara
- 1–2 ounces dairy-free cheese
- ½ teaspoon pizza seasoning
Instructions
- Prep (peel/chop) any vegetables.
- Sauté vegetables if you prefer them cooked; set aside.
- Spread pizza sauce on one tortilla, then add cheese and vegetables in an even layer.
- Add a little more cheese to help seal the edges.
- Heat the same skillet used for the vegetables over medium heat.
- Cook quesadilla directly on the clean skillet; no oil needed.
- Cook 3–5 minutes per side until golden and the cheese is melted.
- Remove and let the quesadilla cool and set for several minutes before cutting.
- Slice into wedges and enjoy.
Notes
What should I dip this in?
Serve with pizza sauce for dipping. Other good options include:
- Vegan sour cream
- Ranch-style dressing
- Vegan cheese sauce
- Guacamole
Nutrition Information:
Yield:
1
Serving Size:
1
Amount Per Serving:
Calories: 129
Total Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 1mg
Sodium: 255mg
Carbohydrates: 19g
Fiber: 4g
Sugar: 8g
Protein: 12g
Nutrition calculations are estimates for informational purposes only and are not intended as medical advice.
about Kristina:
Kristina is spabettie. She discovered cooking at an early age and launched spabettie in 2010 to share vegan recipes. She combines culinary training and a love for vibrant plant-based food.
spabettie / Kristina Sloggett participates in affiliate programs that may earn a commission from qualifying purchases.