Mixed Berry and Cilantro Pizza

By: Rose Marie Jarry

2 servings, vegan (optional), gluten-free (optional)



  • 2 tablespoons raspberries
  • 1 whole tomato
  • 1 tablespoon fresh cilantro
  • 1 pinch sea salt


  • 1 cup of fresh beet greens, chopped or spinach
  • ½ cup whole fresh blueberries
  • 1 cup strawberries, diced
  • 2 scallions, diced
  • 1 tablespoon fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 cup cheese substitute, my suggestion is Daiya’s brand
  • 1 pinch Celtic salt


  • 2 Gluten-free pitas or flat breads (12 inches in diameter)


  1. Pre-heat the oven to 400F and lay the pita bread flat on a cookie sheet.
  2. Blend the raspberries, tomato and cilantro from the sauce ingredients together.
  3. Spread the sauce evenly on the pita bread.
  4. Chop all the other ingredients (except the blueberries) into small pieces and place them in a bowl together.
  5. Mix the oil and salt with the fruits, vegan cheese, and vegetable mix and spread it on the 2 pizza breads.
  6. Bake in the oven for 15 minutes at 400F and 2 additional minutes as a broil.
  7. Serve this pizza cold or hot, right out of the oven.