Catching up with Reva K about her latest releases, “Can’t Stop” and “Drive”, instantly transported me back to high school. The music carries that unmistakable 90s feeling—sun-soaked, emotional, and effortlessly cool. It’s the kind of sound that makes you feel sixteen again, windows down, soundtrack on repeat. That nostalgic pull was immediate. Between the throwback energy and the emotional honesty woven throughout her work, I knew I wanted to talk to Reva—and naturally, I found myself inspired to make a classic cheese pizza, the ultimate high-school comfort food. (Recipe below.) But first, let’s get into Reva.

Reva has always gravitated toward the music of the 80s, 90s, and early 2000s—eras she still considers unmatched. Growing up with that sound, she says it became embedded in her identity. As she put it, the music you fall in love with during that stage of life doesn’t just influence you—it sticks. She started playing guitar at a very young age and has been playing for over 20 years. In middle school, she began experimenting with songwriting and dreamed of having a band. High school brought attempts to pull together friends with musical talent, but finding collaborators who shared her level of commitment proved difficult. In the end, she continued as a solo singer-songwriter.

At 18, Reva headed to the University of Illinois, where she studied graphic design with a minor in architecture. Music never left the picture—every spare moment outside of classes was dedicated to performing, practicing, and refining her songwriting. College became a pivotal creative period, with late-night writing sessions almost every evening. After graduating, the inevitable question surfaced: What’s next? Like so many artists, she faced the uncertainty of building a music career without a clear roadmap. She tried various online music and marketing courses before discovering an online production academy that changed everything.

Unable to find a band—or a producer—Reva made a defining decision: if no one was going to show up to bring her vision to life, she would do it herself. She dove headfirst into learning music production, not just through coursework but by making music every single day. After about a year and a half, she released her first independently produced song (now no longer available). What happened next surprised her—it advanced to the semifinals of national music competitions and drew serious attention. That moment was validating. It proved that her belief in her work wasn’t imagined. The support, recognition, and response gave her confidence to keep going.

Over the next several years, Reva continued writing and releasing music, including working with a producer for a time. Eventually, that partnership ended, bringing her once again back to full creative control. Last year marked a turning point with the release of “Can’t Stop” and “Drive”. That’s when the Reva K brand truly came into focus—sonically and visually. She spent the rest of the year refining her aesthetic, direction, and artistic identity. The response was massive. Her work was featured by Spin and Billboard Brazil, a surreal yet affirming moment—especially given that everything was being created in her home studio. Drawing on her background in graphic design, Reva handles much of her own visual branding and marketing, giving her full control over her creative direction. She’s decisive, driven, and hates waiting around. If there’s a vision, she wants to move on it—now.

Reva’s influences span decades. In middle and high school, she gravitated toward pop-punk energy—think Avril Lavigne and Paramore. In college, she developed a deep appreciation for songwriting, finding inspiration in country music’s storytelling tradition. At a time when EDM drops dominated pop radio, Reva found herself uninterested, instead turning toward the craft of songwriting itself. Add in the influence of icons like Bruce Springsteen and Fleetwood Mac, and the result is a sound that feels both timeless and personal. That blend is unmistakable in “State of Mind.” From the first listen, it feels like being sixteen in the summer again—nostalgic, emotional, and alive.

Looking ahead to 2026, Reva is preparing for her first full-length album. The record will feature eight songs inspired by her own experiences, those of her friends in their twenties, and the broader world unfolding around them. The album’s release date will be announced later this year, in 2026. 

At the heart of it all, Reva hopes listeners take away one powerful message: artists are human. There’s nothing magical or unreachable about pursuing something difficult. If she can do it—learning production, building independence, pushing through doubt—so can they. Her music doesn’t ignore darkness or difficult emotions. Instead, it acknowledges them, sometimes with humor, sometimes with a smirk—offering light in the middle of hard moments. Dancing through the sadness becomes part of the healing. And honestly? That might be the most high-school thing of all.

Check out Reva K on all streaming platforms—and don’t forget to scroll for the classic cheese pizza recipe inspired by those nostalgic, teenage-summer vibes. 

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When it comes to food, Reva is thoughtful and intuitive—listening closely to what her body needs while still leaving room for the things she loves. She avoids yogurt and milk and generally keeps things dairy-free when she can, though cheese is the one exception she refuses to give up entirely. While she has a sensitive stomach and tries to enjoy it in moderation, cheese is simply too nostalgic to cut out entirely. Gluten is another thing she avoids when possible, opting for alternatives that feel lighter and easier on her system.

And when we talk about food memories—the kind that instantly transport you somewhere else—pizza is at the top of the list. Specifically: classic cheese pizza. Thin crust. Crispy edges. Simple, comforting, and timeless. The kind of slice that doesn’t try too hard, but always hits.

On a daily basis, pasta is her go-to—easy, reliable, and endlessly adaptable. She typically uses brown rice pasta and switches it up depending on how busy she is. On low-effort days, a simple store-bought red sauce does the job. Other times, she leans into really good olive oil with vegetables, balsamic, or avocado pesto—especially during colder months when comforting flavors feel extra grounding. She even makes a point of picking up high-quality olive oils while vacationing in Wisconsin. Snacking stays just as simple. Crackers and hummus are a near-daily staple—sometimes plain, sometimes garlic-forward, always easy. Dessert? No overthinking required. A warm brownie with vanilla ice cream is her ideal ending—classic and cozy.

Listening to Reva talk about food made it clear that her approach mirrors her music: rooted in comfort, nostalgia, and authenticity. Nothing flashy—just things that feel good and familiar. Our conversation inspired this recipe: a gluten-free cheese pizza that still delivers everything we love about the classic version. Crispy, nostalgic, and deeply comforting, it’s a small tribute to high school memories, late-night cravings, and the music that stays with us. I shot the pizza photos in a warm, sunset-toned light, pulling directly from Reva’s visual world—soft, nostalgic, and emotionally charged. Check out the recipe below, and enjoy a slice of something timeless.

Gluten-Free Cheese Pizza

Ingredients for Pizza Crust

• 1 ¼ cups gluten-free all-purpose flour blend with xanthan gum
• 1 teaspoon instant yeast
• ½ teaspoon sugar
• ¾ teaspoon sea salt
• 2 tbsp extra virgin olive oil
• ¾ cup warm water (105–110°F)
• ½ teaspoon garlic powder

Ingredients for Pizza Sauce and Topping

• ½ cup crushed tomatoes
• 1 tablespoon extra virgin olive oil
• sea salt and black pepper to taste
• 2 teaspoons dried oregano, separated
• 2 cups low-moisture whole-milk mozzarella, freshly shredded

Directions

1. In a mixing bowl, whisk warm water, yeast, and sugar. Let it sit for 5 minutes.
2. Add olive oil.
3. Stir in gluten-free flour, salt, and optional seasoning.
4. Mix until a thick, sticky dough forms (more like batter than traditional dough). Do not knead the dough.
5. Cover the bowl loosely. Let rise in a warm spot for 45 minutes until slightly puffed.
6. Place a pizza stone in the oven. Preheat the oven to 475°F for at least 30 minutes.
7.  Place dough on parchment paper lightly oiled or dusted with GF flour.
8. With oiled hands or a spatula, spread into a 10–12 inch round.
9. Smooth edges out to be slightly thicker for a crust.
10. Bake the crust alone for 8–10 minutes. 
11. Remove the crust from the oven when the surface looks set, and the bottom is lightly golden.
12. In a bowl, mix the crushed tomatoes, olive oil, salt, pepper, and 1 teaspoon of oregano together. 
13. Spread the sauce thinly, then evenly top with the mozzarella. Sprinkle with the remaining dried oregano on top.
14. Return the pizza to the oven and bake 8–10 minutes more until the cheese is bubbling. 
15. Rest the pizza for two minutes, slic,e and enjoy!