30-Minute Ricotta Lemon Pizza (Gluten Free Option)

This gluten free ricotta lemon pizza is the perfect summer recipe! This pizza is a recreation inspired by my favorite pizza restuarant that we used to live near by! Every time I make this pizza recipe at home there never seems to be enough! It’s one of those recipes you think you might not like…but then you end up LOVING.

This crunchy ricotta lemon pizza is topped with lots of gooey melted cheese, cracked black pepper and bright, fresh lemon flavor…which just makes me SO happy. My favorite part of this pizza recipe is the thin slices of Meyer lemons and freshly spinach topping. This pizza has just the right amount of spring citrus flavoring… and of course gooey melted cheese! 

This recipe is the perfect easy 30-minute weeknight dinner, just like my Chicken Mozzarella Tomato Skillet and my 2 ingredient gluten free ravioli.

why you’ll love this allergy friendly recipe

• No oven needed! I love making this gluten free ricotta lemon pizza in the air fryer so I don’t even need to turn my oven on!
• Allergy Friendly. This recipe is super easy to make dairy free. I love using dairy free cheese on top of this when I want an easy dairy free dinner. You can use any flatbread, premade crust or pizza dough you have. My go to is a gluten free flatbread or gluten freen naan! It is the perfect size for a personal pizza.
• The easy and simplicity. I love, love, LOVE a good white pizza. But, sometimes I just crave a white pie with these lemons like nothing else. It’s so simple. Has minimal ingredients. And is packed with two different types of cheese! It’s really something else!
• Dressed to impress! The dollops of warm ricotta and the pop of citrusy lemon make this pizza stand out. I love making this gluten free ricotta lemon pizza when I need to impress friends or family coming over.

ingredients & substitutions

Pizza crust or flatbread: I love to use gluten free naan bread, pita bread, or tortillas to make this a personal size. You can use any premade gluten free pizza crust or gluten free pizza dough for a bigger size.

Cheese: I use Ricotta cheese and Mozzarella cheese to get that classic white pizza taste. You can also use provolone or goat cheese as a substitute.

Lemon slices: I like to use a mandolin to slice these. lemons as thin as possible. If you can’t slice them thin you can also use lemon zest or a squeeze of lemon juice on top.

Mini pepperonis: I use mini pepperoni here because I love a white pizza with pepperoni. You can also use sliced salami, ham, or other cured meats like prosciutto. If you don’t want any meat or protein on your pizza just skip this ingredient!

Spinach: A little bit of freshness! I like fresh spinach the best on top of my gluten free ricotta lemon pizza. You can also use frozen spinach because it will bake with the cheese. I also have used arugula and chopped basil on top as a substitute.

directions

Step 1

Prepare the crust: Lay your pizza crust or flatbread on a baking sheet.

Step 2

Spread the ricotta: Evenly distribute 3 tablespoons of fat-free ricotta cheese over the entire surface of the crust.

Add mozzarella: Sprinkle 1/4 cup of light shredded mozzarella cheese on top of the ricotta layer.

Step 3

Arrange lemon slices: Place 5 lemon slices evenly across the pizza.

Distribute pepperonis: Sprinkle mini pepperonis over the pizza to your desired amount.

Step 4

Top with spinach: Scatter 2 tablespoons of shredded spinach over the ricotta lemon pizza.

Step 5

Drizzle olive oil: Gently drizzle 2 tablespoons of olive oil over the entire pizza.

Season with pepper: Add cracked black pepper to taste.

Step 6

Bake: Bake the gluten free ricotta lemon pizza according to the instructions on your pizza crust or flatbread package, or until the crust is golden brown and the cheese is melted and bubbly.

expert tips & tricks

Don’t overload the pizza: Too many toppings can make the gluten free ricotta lemon pizza soggy. No one likes soggy pizza!

For extra flavor: Zest one of the lemon slices before slicing it and sprinkle the zest over the pizza. The more lemon the better in my opinion.

Balance the flavors: The acidity from the lemon is balanced by the richness of the cheese and the slight saltiness of the pepperonis. I add a lot of cracked pepper on top of my ricotta lemon pizza but add the amount that feels right to you!

Experiment with toppings: While the recipe provides a base, feel free to add or substitute toppings to your liking. Sometimes I add prosciutto instead of pepperoni. Or I use turkey pepperoni.

serving, storing and meal prepping

I serve my lemon pizza warm, right out of the air fryer, for the best flavor and texture. You can even leave it in a minute or two longer if you are like me and like the crust crunchy! I often pair it with a side salad.

To store leftovers, I wrap the lemon pizza tightly in plastic wrap and refrigerate for up to two days. When reheating slices, I use the air fryer until the pizza is warmed through.

For freezing, I cut the cooled lemon pizza into individual slices. Then I wrap each slice separately, and freeze for up to three months. To reheat frozen pizza, I thaw overnight in the refrigerator and then I reheat in the air fryer.

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along! 

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