By Little Northern Bakehouse

Who says you have to eat turkey on Thanksgiving? Stuffing. Mushroom gravy. Squash. Cranberry sauce. Sure, there’s plenty of joy in the abundance of a vegan and gluten-free Thanksgiving feast—but the real fun is in the leftovers! Save some for this delicious Gluten-free Vegan Thanksgiving Leftovers Pizza. Sometimes a sandwich won’t hit the spot—bring the fun and the flavour back into your Thanksgiving leftovers with this fast gluten-free vegan recipe.

Featuring our gluten-free pizza crust, and topped with butternut squash, crispy dried sage, vegan gravy and more of your plant-based thanksgiving favourites, this vegan gluten-free Thanksgiving pizza will fill your tummy and help you clear out the fridge. Don’t be afraid to be creative! Use whatever vegan gluten-free vegan Thanksgiving leftovers you have to top this easy pizza with. (Stuffing anyone?!)

Instructions for the Crispy Sage:
  1. Pour your oil into a small-medium-sized pan and heat at medium-high heat.
  2. Once the pan is hot, toss in your fresh sage. Cook until crispy, about 2-3 seconds (these are ready quick!)
  3. Transfer to paper towel and sprinkle generously with coarse salt.
Instructions for the Gluten-free Thanksgiving Leftovers Pizza
  1. Preheat oven to 350 ℉.
  2. Place your frozen Little Northern Bakehouse pizza shell on a parchment-lined pizza or cookie pan.
  3. Pour mushroom gravy over the pizza and spread evenly over the crust with the back of a spoon. (As leftover gravy tends to be pretty thick straight from the fridge, heat briefly if needed to bring it up to a spreadable state.)
  4. Crumble your Violife feta by hand and evenly distribute.
  5. Add your cooked and diced squash along with any other Thanksgiving leftovers you’d like to use (try topping it with stuffing if you have it).
  6. Bake in oven for 15 minutes or until the edges of the crust turn golden.
  7. Remove from oven and top with arugula, crispy sage, dairy-free feta, and cranberry drizzle.
  • Switch up arugula with other whatever greens you have on hand (baby spinach would be lovely).
  • Don’t have leftover squash, yams, or sweet potato? Use fresh. Simply dice into ½-inch cubes and parboil/steam for 5 minutes or until slightly tender. Top your pizza and place it in the oven, you’re good to go.
  • If using fresh squash, let your cubed squash soak in water for 30 minutes to soften and create the perfect cooked texture during the 15 minute bake time.

With this recipe, you can experience the joy of Thanksgiving dinner all over again. Subscribe to our newsletter at the bottom of this page and experience the joy of the real thing every month! Follow us on Pinterest, Facebook, and Instagram for tons of easy gluten-free recipes.