Dairy-Free Neapolitan Pizza
Elevate your pizza night with this irresistible Dairy-Free Neapolitan Pizza recipe, crafted to deliver authentic Italian flavors without the dairy! Featuring a traditional thin and airy crust made from 00 flour, this pizza is topped with a vibrant, homemade San Marzano tomato sauce, fragrant garlic, and fresh basil for classic Neapolitan flair. The plant-based mozzarella melts to perfection, making it an ideal option for vegans or those with lactose sensitivities. Perfectly cooked in a piping-hot oven for that signature charred crust, this pizza is a crowd-pleaser that’s sure to delight. Whether you're embracing a dairy-free lifestyle or simply seeking a lighter twist on pizza night, this recipe brings traditional Italian cuisine into a modern, health-conscious kitchen.
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Recipe Information
Ingredients
- 500 g 00 flour
- 325 ml Warm water
- 1 tsp Active dry yeast
- 1.5 tsp Fine sea salt
- 2 tbsp Extra virgin olive oil
- 400 g Canned San Marzano tomatoes
- 2 units Garlic cloves, minced
- 10 units Fresh basil leaves
- 0.5 tsp Salt
- 200 g Plant-based mozzarella cheese
- Extra fresh basil leaves for garnish
- Semolina flour (for dusting)
Instructions
In a large mixing bowl, dissolve 1 teaspoon of active dry yeast in 325 ml of warm water and let it sit for 5 minutes until it becomes frothy.
Gradually add 500 g of 00 flour and 1.5 teaspoons of fine sea salt to the yeast mixture.
Mix to form a dough, then turn it onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 90 minutes, or until doubled in size.
While the dough is rising, prepare the tomato sauce by blending 400 g of canned San Marzano tomatoes, 2 minced garlic cloves, 10 fresh basil leaves, and 0.5 teaspoon of salt until smooth.
Preheat your oven to the maximum temperature (usually around 250°C/482°F) and place a pizza stone or an upside-down baking tray in the oven to heat.
Once the dough has risen, divide it into four equal portions.
On a semolina-floured surface, flatten each dough portion by using your fingers to shape it into a round base about 20-25 cm in diameter.
Spread a thin layer of the prepared tomato sauce onto each base, leaving a small border for the crust.
Evenly distribute the 200 g of plant-based mozzarella cheese across the pizzas.
Using a pizza peel, carefully transfer the pizzas to the hot pizza stone or baking tray.
Bake each pizza for approximately 7-10 minutes, or until the crust is crisp and the cheese has melted.
Remove from the oven and garnish with extra fresh basil leaves before serving.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5620 mg | 244% | |
| Total Carbohydrate | 422.0 g | 153% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 18.4 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1248 mg | 96% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1558 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.
