An oh-so flaky pastry pizza crust, for those lighter days where you don’t fancy being weighed down by a regular pizza. In our Tomato Phyllo Pizza, we go for heirloom tomatoes for this recipe giving it a burst of delicious flavor! An alfresco dining dream for a summer’s evening with a glass of vegan wine and a side of our Summer Carpaccio.




  1. Preheat the oven to 350f/180c .
  2. Place tomato slices on a kitchen towel lined baking tray, sprinkle tsp flaked salt on tomatoes. Flip after 15 mins. This will help drain a bit of the water from the tomatoes.
  3. Mix ricotta, cream cheese, nutritional yeast, garlic, shallot, lemon zest and lemon juice with a little salt and pepper, stir to combine. Add a little water to thin it out.
  4. Line baking tray with parchment paper and brush with oil/vegan butter.
  5. Take full sheet of filo and lightly brush with oil, fold over with oiled sides facing together, then oil surface and fold again. Repeat with 8 layers. This is your pizza base. Roll up and ruffle pastry to create a crust around the outer layer.
    Spread ricotta in the centre of each filo sheet, layer tomatoes on top, drizzle a little oil and add a little fresh thyme, black pepper and sea salt.
  6. Cook in oven for 30 mins. Tomatoes should be slightly wilted and crust slightly golden.
  7. Slice pizza in half, plate up, sprinkle a little salt and top with fresh arugula, lightly tossed with oil, salt, pepper and lemon juice.


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