Dairy-Free Grandma Pizza
This Dairy-Free Grandma Pizza is a plant-based twist on the beloved classic, perfect for those who crave bold flavors without the dairy. Featuring a golden, olive oil-infused crust baked to crispy perfection, it’s topped with a rich homemade garlic tomato sauce seasoned with oregano and red pepper flakes for a hint of heat. Black olives add a savory pop, while fresh basil leaves lend vibrant color and aroma. Ideal for vegans or anyone with dairy sensitivities, this rectangular tray pizza takes you back to comforting family-style meals with a modern twist. Served warm and cut into square slices, it’s the ultimate crowd-pleaser that’s light, flavorful, and packed with wholesome ingredients.
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 2 teaspoons Dry yeast
- 80 milliliters Olive oil
- 240 milliliters Warm water
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 400 grams Canned crushed tomatoes
- 3 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes
- 10 leaves Fresh basil leaves
- 50 grams Black olives, sliced
Instructions
In a large mixing bowl, dissolve the yeast and sugar in warm water. Allow it to sit for about 5 minutes until it becomes frothy.
Add the flour, 60ml of olive oil, and salt to the yeast mixture. Mix until a sticky dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Preheat your oven to 220°C (428°F). Coat a rectangular baking sheet (approximately 30x40 cm) with 2 tablespoons of olive oil.
Once the dough has risen, punch it down and stretch it out onto the prepared baking sheet, gently spreading it to the edges.
In a small saucepan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the crushed tomatoes, oregano, red pepper flakes, and a pinch of salt. Allow the sauce to simmer for 10 minutes, stirring occasionally.
Spread the tomato sauce evenly over the stretched dough. Distribute the slices of black olives across the pizza.
Bake in the preheated oven for 20-25 minutes, until the crust is golden and crisp.
After baking, let the pizza cool slightly before adding fresh basil leaves on top.
Cut into squares and serve warm.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 20.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1399 mg | 30% | |
*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.
