Dairy-Free Classic Vegetarian Pizza
Discover the perfect balance of flavor and simplicity with this Dairy-Free Classic Vegetarian Pizza, a plant-based twist on a beloved favorite. Featuring a homemade yeast dough that’s both easy to prepare and delightfully crisp, this pizza delivers a robust base for an array of vibrant, nutrient-packed toppings like red and yellow bell peppers, mushrooms, and black olives. A rich, garlicky tomato sauce infused with dried basil and oregano ties it all together, while optional nutritional yeast offers a cheesy, dairy-free flair. Ideal for vegans, vegetarians, or anyone looking for a guilt-free yet indulgent pizza night, this recipe is ready in under an hour and serves as a beautiful canvas for fresh basil garnish. Perfect for family dinners, casual gatherings, or solo indulgence, this dairy-free vegetarian pizza will quickly become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 packet instant yeast
- 0.75 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup canned crushed tomatoes
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 0.5 medium red onion, sliced
- 1 cup mushrooms, sliced
- 0.25 cup black olives, sliced
- 10 leaves fresh basil leaves
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
Instructions
In a large bowl, combine 2 cups of all-purpose flour, 1 packet of instant yeast, 1 teaspoon sugar, and 1 teaspoon salt. Mix well.
Add 2 tablespoons olive oil and 3/4 cup warm water to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a cloth, and let it rest in a warm area for 20 minutes.
While the dough rises, prepare the tomato sauce: In a small saucepan over medium heat, combine 1 cup canned crushed tomatoes, 2 minced garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Simmer for 10 minutes, then set aside.
Preheat the oven to 475°F (245°C).
Once the dough has risen, roll it out on a lightly floured surface to your desired pizza size.
Transfer the rolled dough to a baking sheet lined with parchment paper.
Spread the prepared tomato sauce evenly over the pizza dough.
Arrange the toppings: sliced red and yellow bell peppers, sliced red onion, sliced mushrooms, and sliced black olives over the sauce.
Optional: sprinkle 2 tablespoons of nutritional yeast over the toppings for a cheesy flavor.
Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the vegetables are tender.
Remove from the oven and garnish with fresh basil leaves.
Slice and serve hot.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 34.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 204 mg | 16% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2541 mg | 54% | |
*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.
