Dairy-Free Margarita Pizza
Savor the classic flavors of a Margarita pizza without any dairy in this irresistible Dairy-Free Margarita Pizza recipe that's perfect for vegans and lactose-intolerant food lovers alike! Boasting a homemade pizza dough that’s soft yet crisp, this recipe features a tangy, herb-infused tomato sauce made with crushed tomatoes, garlic powder, oregano, and basil. The real game-changer is the dairy-free mozzarella, which melts beautifully to create a gooey, satisfying topping. Finished with vibrant, fresh basil leaves, this pizza is a delightful balance of simplicity and flavor. Whether you're looking for a quick weeknight meal or a crowd-pleasing dish, this plant-based pizza is ready in just over 90 minutes – including prep and cook time. Optimize your pizza night with this dairy-free twist on a beloved classic!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 package Active dry yeast
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Canned crushed tomatoes
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1.5 cups Dairy-free mozzarella cheese
- 0.5 cup Fresh basil leaves
- 1 tablespoon Cornmeal
Instructions
In a small bowl, combine the warm water, sugar, and package of active dry yeast. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Once the yeast mixture is frothy, add it along with the olive oil to the flour and mix until a dough begins to form.
Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
While the oven is heating and the dough is rising, prepare the tomato sauce by combining the canned crushed tomatoes, garlic powder, dried oregano, and dried basil in a small saucepan. Simmer over low heat for about 10 minutes and set aside.
Once the dough has risen, punch it down and place it on a clean, lightly floured surface. Roll out the dough into a 12-inch round.
Carefully remove the hot pizza stone or baking sheet from the oven. Sprinkle it with cornmeal to prevent sticking.
Transfer the rolled-out dough to the prepared pizza stone or baking sheet. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Evenly distribute the dairy-free mozzarella cheese over the sauce. Place the pizza in the oven and bake for 10-12 minutes, or until the crust is golden and cheese is bubbly.
Remove the pizza from the oven and let it cool slightly. Top with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2086 mg | 160% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1156 mg | 25% | |
*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.
