Dairy-Free Detroit Style Pizza
Sink your teeth into this irresistible Dairy-Free Detroit Style Pizza, a plant-based twist on the iconic Midwest favorite. Known for its thick, pillowy crust with a golden, crispy edge, this recipe swaps traditional dairy with creamy, melty dairy-free mozzarella shreds, ensuring all the cheesy goodness without the lactose. Topped with rich tomato sauce and an optional sprinkling of dairy-free pepperoni, this pizza is perfect for anyone craving comfort food with a vegan-friendly twist. With easy-to-follow instructions and a focus on bold flavors, this dairy-free Detroit-style pizza is ideal for weeknight dinners or game-day feasts. Indulge in a slice (or three) of this savory masterpiece—completely plant-powered and utterly delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 ml warm water
- 7 grams active dry yeast
- 5 grams sugar
- 400 grams all-purpose flour
- 10 grams salt
- 30 ml olive oil (plus extra for greasing)
- 200 ml tomato sauce
- 200 grams dairy-free mozzarella-style shreds
- 150 grams sliced pepperoni (optional, ensure it's dairy-free)
Instructions
In a large bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit for about 5-10 minutes until foamy.
Add all-purpose flour and salt to the yeast mixture. Stir until a rough dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, approximately 7-10 minutes. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
Incorporate 30 ml olive oil into the dough, kneading until well integrated.
Lightly grease a 9x13 inch rectangle baking pan with olive oil. Place the dough in the pan and stretch it to fill the entire base of the pan. Cover with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
Preheat the oven to 230°C (450°F).
Gently press the risen dough to the edges again, ensuring an even thickness.
Spread the tomato sauce over the dough, covering the entire surface.
Evenly distribute the dairy-free mozzarella-style shreds over the tomato sauce.
Add sliced pepperoni evenly over the cheese layer if using.
Bake in the preheated oven for 15-20 minutes, or until the edges are crispy and the cheese is melted and golden.
Remove from the oven and let cool slightly before slicing into squares. Serve warm and enjoy!
Nutrition Facts
Calories |
3147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 8156 mg | 355% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.9 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1555 mg | 120% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 838 mg | 18% | |
*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.
