Dairy-Free Pizza Napoletana
Indulge in the classic flavors of Italy with this Dairy-Free Pizza Napoletana, a plant-based twist on the iconic Neapolitan-style pizza. Crafted with authentic 00 flour for that signature light and airy crust, this recipe features a vibrant homemade sauce made from sweet San Marzano tomatoes and aromatic garlic. The traditional cheese is replaced with nutritional yeast, delivering a subtle nutty flavor to complement the tangy tomato base. Fresh basil leaves and a drizzle of olive oil top off this masterpiece, while high-temperature baking ensures an irresistibly crisp and golden crust. Perfect for vegans and those seeking dairy-free alternatives, this quick 8-minute bake pizza is a crowd-pleaser made to impress.
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Recipe Information
Ingredients
- 500 grams 00 flour
- 325 ml Warm water
- 2 tsp Active dry yeast
- 1 tsp Salt
- 2 tbsp Olive oil
- 400 grams Canned San Marzano tomatoes
- 2 Garlic cloves, minced
- 6 Fresh basil leaves
- 0.5 tsp Salt
- 2 tbsp Olive oil
- 4 tbsp Nutritional yeast
Instructions
In a large bowl, mix the flour and salt together. Dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
Create a well in the flour mixture and pour in the yeast mixture and 2 tablespoons of olive oil. Mix together until a dough forms.
Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1.5 hours or until doubled in size.
While the dough is rising, prepare the sauce by blending the canned San Marzano tomatoes with minced garlic and 0.5 teaspoons of salt until smooth.
Preheat your oven to its highest temperature, ideally above 475°F (250°C), with a pizza stone inside if available.
Punch down the dough after rising and divide it into 2 equal portions. Shape each portion into a ball and let them rest for 10 minutes.
On a floured surface, stretch out a dough ball gently with your hands or a rolling pin until you achieve a thin, round shape.
Place the stretched dough onto a piece of parchment paper. Spread half of the tomato sauce over the base, leaving a small border at the edges.
Sprinkle 2 tablespoons of nutritional yeast over the sauce to replace traditional cheese and drizzle with a tablespoon of olive oil.
Bake for 6-8 minutes or until the crust is golden and the edges have puffed up.
Remove from the oven and immediately top with fresh basil leaves.
Repeat with the second dough ball and remaining sauce, nutritional yeast, and basil. Serve hot.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 426.9 g | 155% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 18.2 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2713 mg | 58% | |
*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.
