Dairy-Free Authentic Italian Pizza
Experience the classic flavors of Italy with this **Dairy-Free Authentic Italian Pizza**, a recipe that delivers all the charm of traditional pizza without the dairy! Made from a perfectly kneaded dough that rises to a light, airy texture, this pizza offers a vibrant homemade tomato sauce blended with aromatic garlic, fresh basil, and oregano. Each bite is loaded with colorful, wholesome toppings like red bell peppers, black olives, artichoke hearts, and capers, ensuring a medley of flavors and textures. Perfectly crisped in a blazing hot oven, this plant-based pizza is a delightful choice for vegans and anyone seeking a dairy-free alternative without compromising on the rich, authentic taste of Italian pizza. Whether for a cozy family dinner or a special gathering, this recipe is your ticket to a homemade pizzeria experience!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Water
- 1 teaspoon Active dry yeast
- 10 grams Salt
- 2 tablespoons Olive oil
- 400 grams Canned tomatoes (San Marzano)
- 2 Garlic cloves
- 10 Fresh basil leaves
- 1 teaspoon Oregano
- 1 Red onion
- 1 Red bell pepper
- 50 grams Black olives
- 100 grams Artichoke hearts
- 2 tablespoons Capers
- 0.5 teaspoon Crushed red pepper flakes
Instructions
In a large mixing bowl, combine the flour and salt. Dissolve the yeast in lukewarm water, then slowly pour it into the flour mixture, adding olive oil as you mix with a wooden spoon or your hands until a dough forms.
Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise for 90 minutes or until it doubles in size.
While the dough is rising, prepare the pizza sauce. In a blender, combine the canned tomatoes, garlic cloves, some basil leaves, and oregano. Blend until smooth. Season with salt to taste and set aside.
Preheat your oven to the highest setting, usually around 475°F (245°C), with a pizza stone or an overturned baking sheet on the lower rack.
Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a ball and let it rest under a kitchen towel for another 15 minutes.
On a floured surface, stretch one dough ball into a thin, round pizza base using your hands or a rolling pin.
Transfer the dough onto a piece of parchment paper for easy transfer to the oven. Spread a generous amount of tomato sauce over the base.
Top the pizza with sliced red onion, red bell pepper strips, black olives, artichoke hearts, and capers.
Garnish with remaining fresh basil leaves and a sprinkle of crushed red pepper flakes for extra heat, if desired.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
Bake for 7-8 minutes or until the crust is golden and the edges are crisp.
Remove the pizza from the oven, allow it to cool slightly before slicing, and repeat with the remaining dough ball.
Serve immediately and enjoy your dairy-free authentic Italian pizza!
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5477 mg | 238% | |
| Total Carbohydrate | 447.2 g | 163% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 21.7 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1835 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.
