Dairy-Free Garden Pizza Slice
Say hello to your new favorite plant-based indulgence with this Dairy-Free Garden Pizza Slice! Bursting with fresh, vibrant vegetables like zucchini, red bell peppers, mushrooms, and cherry tomatoes, this recipe is a feast for both your eyes and your taste buds. Made with a homemade, soft-yet-crispy crust and topped with a savory tomato sauce enhanced by nutritional yeast for that irresistible cheesy flavor, this pizza is completely dairy-free without compromising on richness. Herbaceous notes of oregano, basil, and garlic powder elevate every bite, while baby spinach adds a nutritious touch. Perfectly customizable and naturally vegan, this quick-to-make pizza (just 40 minutes from start to finish!) is ideal for busy weeknights or weekend gatherings. Satisfy your cravings for a wholesome, dairy-free meal and delight your guests with this garden-inspired masterpiece!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 packet instant yeast
- 1 teaspoon salt
- 0.75 cup warm water
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon garlic powder
- 1 small red onion
- 1 medium red bell pepper
- 1 small zucchini
- 1 cup mushrooms
- 0.5 cup cherry tomatoes
- 1 cup baby spinach
Instructions
Start by preparing the dough. In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Mix well.
Add the warm water and olive oil to the dry ingredients. Stir until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 475°F (245°C).
While the dough is rising, prepare the vegetable toppings. Slice the red onion, red bell pepper, and zucchini into thin strips. Slice the mushrooms and halve the cherry tomatoes.
Once the dough has risen, roll it out on a lightly floured surface to your desired thickness and transfer it to a pizza stone or baking sheet.
Spread the tomato sauce evenly over the surface of the dough.
Sprinkle the nutritional yeast over the sauce for a cheesy flavor.
Evenly distribute the dried oregano, dried basil, and garlic powder over the sauce.
Arrange the sliced vegetables and baby spinach on top of the pizza.
Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the vegetables are tender-crisp.
Remove the pizza from the oven and let it cool for a few minutes before slicing.
Serve warm and enjoy your Dairy-Free Garden Pizza Slice!
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 30.6 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2194 mg | 47% | |
*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.
