Dairy-Free New York Style Pepperoni Pizza
Savor the irresistible flavors of a classic 'New York Style Pepperoni Pizza' with this dairy-free twist! This recipe combines the signature foldable, thin-crust base with a zesty homemade tomato sauce, perfectly seasoned with garlic, onion, and red pepper flakes for a subtle kick. Topped with melty dairy-free mozzarella and generously layered with slices of savory dairy-free pepperoni, this pizza delivers all the indulgence without the dairy. Made from scratch, the dough is easy to work with and rises beautifully, creating that authentic pizzeria experience right in your kitchen. Perfect for family dinners, pizza nights, or anyone craving a plant-based comfort food classic!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (110°F/45°C)
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1 cup Canned tomato sauce
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 30 slices Sliced dairy-free pepperoni
- 1.5 cups Dairy-free shredded mozzarella cheese
- 2 tablespoons Cornmeal
Instructions
In a large mixing bowl, combine warm water, instant yeast, and sugar. Allow it to sit for 5 minutes until it becomes frothy.
Add flour, salt, and olive oil to the yeast mixture. Mix until a dough begins to form.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour in a warm place or until doubled in size.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
In a small bowl, combine tomato sauce, oregano, garlic powder, onion powder, black pepper, and red pepper flakes. Set aside.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a 14-inch circle.
Sprinkle cornmeal onto a pizza peel or the back of a baking sheet. Transfer the rolled-out dough onto the prepared peel or baking sheet.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Sprinkle dairy-free shredded mozzarella over the sauce.
Arrange dairy-free pepperoni slices evenly on top of the cheese.
Carefully slide the pizza onto the preheated pizza stone or directly onto the oven rack.
Bake for 12-15 minutes or until the crust is golden brown and the cheese appears melted and bubbly.
Remove from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6494 mg | 282% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 23.9 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1099 mg | 23% | |
*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.
