Dairy-Free Kebab Pizza
Craving a bold twist on pizza night? This Dairy-Free Kebab Pizza is a flavor-packed masterpiece that combines the smoky allure of vegan kebab strips with a vibrant assembly of fresh vegetables and creamy tahini drizzle—all on a perfectly crisp dairy-free crust. Coated in a tangy tomato sauce seasoned with garlic and onion powder, the toppings feature juicy cherry tomatoes, sweet red bell peppers, and sharp red onion slices, baked to perfection. Finished with fresh, zesty arugula tossed in lemon juice and a sprinkle of chili flakes for added heat, this recipe offers a healthy, dairy-free option that's big on taste. Ready in just 35 minutes, it’s the ultimate crowd-pleaser for pizza lovers with dietary restrictions or a hunger for bold, Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 1 ball Dairy-free pizza dough
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 200 grams Vegan kebab strips
- 0.5 medium Red onion
- 10 pieces Cherry tomatoes
- 0.5 medium Red bell pepper
- 1 cup Fresh arugula
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tahini sauce
- 0.5 teaspoon Chili flakes
Instructions
Preheat your oven to 220°C (428°F) or according to pizza dough instructions.
Roll out the dairy-free pizza dough on a floured surface to form a circular pizza base and transfer it to a baking sheet.
Brush the rolled-out dough with 1 tablespoon of olive oil.
Evenly spread the tomato sauce over the pizza base, leaving a small border around the edges.
Sprinkle garlic powder and onion powder over the sauce.
Arrange the vegan kebab strips evenly over the sauce.
Thinly slice the red onion and scatter it over the pizza.
Halve the cherry tomatoes and distribute them across the pizza.
Slice the red bell pepper into thin strips and place them on top.
Drizzle the remaining tablespoon of olive oil over the assembled pizza.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and crispy.
While baking, toss the fresh arugula with lemon juice, salt, and black pepper in a small bowl.
Remove the pizza from the oven and allow it to cool slightly.
Top the baked pizza with the dressed arugula and a drizzle of tahini sauce.
Sprinkle with chili flakes for an extra kick, if desired.
Slice and serve immediately for the best flavor.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 21.9 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1554 mg | 33% | |
*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.
