Dairy-Free Pizza
A delicious and satisfying dairy-free pizza made with high-quality ingredients and topped with fresh vegetables and a flavorful sauce. Perfect for those following a plant-based diet or avoiding dairy.
Ingredients
For the Dough
- 3.5 cups all-purpose flour (or 00 flour for authentic texture) Can use gluten-free flour blend for a GF option.
- 1 teaspoon sugar Coconut sugar or maple syrup can substitute.
- 2.25 teaspoons active dry yeast 1 standard packet.
- 1.5 cups warm water 110°F/45°C.
- 2 tablespoons olive oil Plus extra for coating.
- 1.5 teaspoons salt
- 1 tablespoon cornmeal For dusting the pizza stone or pan.
For the Sauce
- 1 can San Marzano whole peeled tomatoes (14 oz)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil Or 1 tablespoon fresh, chopped.
- 0.5 teaspoon salt
- 1 pinch red pepper flakes Optional.
For the Dairy-Free Cheese
- 2 cups dairy-free mozzarella-style shreds Store-bought options like Miyoko's, Violife, or Follow Your Heart work well.
- 0.25 cup homemade cashew parmesan Optional, recipe provided below.
Homemade Cashew Parmesan (Optional)
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
Suggested Toppings
- to taste sliced cremini mushrooms
- to taste caramelized onions
- to taste roasted red peppers
- to taste fresh basil leaves
- to taste baby arugula
- to taste cherry tomatoes
- to taste plant-based Italian sausage
- to taste kalamata olives
- to taste artichoke hearts
- to taste thinly sliced zucchini
Instructions
Prepare the Dough
- In a small bowl, combine warm water (110°F/45°C), sugar, and yeast. Let it sit for 5-10 minutes until foamy and activated.
- In a large mixing bowl, combine flour and salt. Make a well in the center.
- Pour the activated yeast mixture and olive oil into the well. Mix with a wooden spoon until the dough starts to come together.
- Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Form the dough into a ball, place in an oiled bowl, cover with a damp cloth and let rise in a warm place for 1-2 hours.
Make the Sauce
- Drain the canned tomatoes, reserving the liquid.
- Crush the tomatoes by hand for a rustic texture, or use a blender for a smoother consistency.
- Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds.
- Add the crushed tomatoes, dried herbs, salt, and red pepper flakes (if using).
- Simmer on low heat for 15-20 minutes, stirring occasionally.
Prepare the Cashew Parmesan (Optional)
- Preheat oven to 350°F (175°C).
- Spread cashews on a baking sheet and toast for 8-10 minutes.
- In a food processor, combine toasted cashews, nutritional yeast, garlic powder, and salt. Pulse until resembling grated parmesan.
Prepare Your Toppings
- Preheat your oven to its highest setting with a pizza stone or steel inside.
- Wash, slice, and prepare all your toppings.
- Consider roasting vegetables like mushrooms, bell peppers, and zucchini in a 425°F (220°C) oven for 15 minutes.
Shape and Assemble the Pizza
- Once the dough has risen, divide it into two equal portions.
- On a floured surface, gently stretch each portion into a 12-inch circle.
- Sprinkle cornmeal on a pizza peel or baking sheet.
- Transfer the shaped dough onto the prepared surface.
- Spread a thin layer of sauce over the dough, leaving a ½-inch border.
- Sprinkle an even layer of dairy-free cheese and add your selected toppings.
Bake the Pizza
- Carefully slide the prepared pizza onto the preheated pizza stone or baking sheet.
- Bake for 10-12 minutes until the crust is golden brown.
Finish and Serve
- Remove the pizza from the oven and transfer to a cutting board.
- Sprinkle with fresh herbs, cashew parmesan, or drizzle with olive oil.
- Allow the pizza to rest for 2 minutes before slicing and serve immediately.
Notes
For added flavor, use umami-rich ingredients like nutritional yeast or caramelized onions. You can refrigerate the dough for up to 48 hours to develop more flavor.