Dairy-Free Pizza Diavola
Discover the irresistible charm of Dairy-Free Pizza Diavola, a fiery, plant-based twist on the classic Italian favorite. Featuring a homemade pizza dough that’s light, crispy, and dusted with cornmeal for an extra crunch, this recipe is loaded with bold flavors that will ignite your taste buds. A luscious tomato sauce spiked with garlic, red pepper flakes, and oregano forms the base for a vibrant array of toppings including savory vegan sausage, roasted red bell peppers, and sweet red onions. Crisp, peppery arugula adds a refreshing finish to this dairy-free masterpiece, making it perfect for anyone craving a hearty yet wholesome pizza experience. Ready in just over an hour and ideal for cozy dinner nights, this vegan spin on Pizza Diavola proves you can enjoy indulgent pizza without the dairy!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup warm water
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 2 cloves garlic cloves, minced
- 0.5 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 4 ounces vegan sausage, sliced
- 0.25 red onion, thinly sliced
- 0.5 cup roasted red bell pepper strips
- 1 cup arugula
- 1 tablespoon cornmeal
Instructions
In a small bowl, combine warm water (about 110°F) with sugar and active dry yeast. Stir to dissolve and let it sit for 5-10 minutes until frothy.
In a large bowl, mix together flour and salt. Make a well in the center and add the yeast mixture and 1 tablespoon of olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat.
Punch down the dough and roll it out on a surface dusted with cornmeal into a 12-inch round.
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Stir in crushed tomatoes, red pepper flakes, and dried oregano. Cook the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
Spread the tomato sauce over the rolled-out dough.
Arrange the vegan sausage slices, red onion, and roasted red bell pepper evenly over the sauce.
Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and crisp.
Remove from the oven and top with fresh arugula before serving.
Slice and enjoy your Dairy-Free Pizza Diavola!
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 22.4 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1870 mg | 40% | |
*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.
