Dairy-Free Pizza Margherita
Experience the classic flavors of Italy with a refreshing twist in this Dairy-Free Pizza Margherita recipe. Perfect for those avoiding dairy, this pizza combines a pillowy homemade crust with vibrant tomato sauce, juicy cherry tomatoes, aromatic fresh basil leaves, and creamy dairy-free mozzarella cheese. Made entirely from scratch, the recipe includes simple pantry staples like all-purpose flour, olive oil, and active dry yeast to craft the ideal pizza base, while cornmeal ensures a perfectly crisp bottom. Ready in just over an hour, this crowd-pleaser is baked at high heat for a lightly charred, golden crust and irresistible bubbling cheese alternative. Whether you're vegan or simply skipping dairy, this pizza delivers authentic flavor in every bite—sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Warm water
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Tomato sauce
- 12 Fresh basil leaves
- 1 cup Dairy-free mozzarella cheese
- 8 Cherry tomatoes
- 1 tablespoon Cornmeal
Instructions
In a small bowl, mix warm water with sugar and sprinkle the active dry yeast over the top. Let it sit for about 5 minutes until the mixture is frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add additional flour if necessary to prevent sticking.
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it out into a 12-inch circle or your preferred thickness.
Sprinkle a baking sheet or pizza peel with cornmeal to prevent sticking, then transfer the rolled-out dough onto it.
Spread the tomato sauce evenly over the dough, leaving a border for the crust.
Slice the cherry tomatoes and arrange them evenly over the sauce. Sprinkle with dairy-free mozzarella cheese and top with fresh basil leaves.
Transfer the pizza to the hot oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your dairy-free Pizza Margherita!
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 41.1 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2257 mg | 174% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 5310 mg | 113% | |
*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.
