Dairy-Free Arugula Pizza
Craving pizza without the dairy? This Dairy-Free Arugula Pizza is a vibrant, plant-based delight that's as healthy as it is delicious. Featuring a crispy pizza dough base topped with a rich homemade tomato sauce infused with garlic and oregano, this recipe is layered with sweet cherry tomatoes, caramelized red onion, and red bell pepper for bursts of flavor in every bite. Once baked to golden perfection, the pizza is crowned with peppery arugula tossed in fresh lemon juice, a drizzle of tangy balsamic glaze, and a sprinkle of savory nutritional yeast for a cheesy essence without the cheese. Ready in just 35 minutes, this Mediterranean-inspired pizza is perfect for a quick weeknight dinner or an impressive dairy-free option to share. Whether you're vegan, lactose-intolerant, or simply looking for a lighter twist on a classic, this pizza delivers satisfaction without compromise!
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Recipe Information
Ingredients
- 1 medium-sized pre-made or homemade ball Pizza dough
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Crushed tomatoes
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 medium Red onion, thinly sliced
- 0.5 medium Red bell pepper, thinly sliced
- 1 cup Cherry tomatoes, halved
- 2 cups Arugula
- 1 tablespoon Lemon juice
- 1 tablespoon Balsamic glaze
- 2 tablespoons Nutritional yeast
Instructions
Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper or use a pizza stone.
Roll out the pizza dough on a lightly floured surface to the desired thickness and transfer it to the prepared baking sheet or pizza stone.
In a small pan, heat 1 tablespoon of olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
Add the crushed tomatoes, dried oregano, salt, and black pepper to the garlic. Stir well and let simmer for 5 minutes. Remove from heat.
Spread the tomato sauce evenly over the rolled-out pizza dough.
Distribute the sliced red onion, red bell pepper, and cherry tomatoes evenly over the sauce.
Drizzle 1 tablespoon of olive oil on top of the vegetables.
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the vegetables are cooked.
While the pizza is baking, toss the arugula with lemon juice in a bowl.
Once the pizza is out of the oven, top it with the fresh arugula and drizzle with balsamic glaze.
Sprinkle the nutritional yeast over the arugula as a cheese alternative for added flavor.
Slice the pizza and serve immediately.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 27.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1822 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
