Dairy-Free Traditional Italian Pinsa
Discover the perfect balance of tradition and innovation with this Dairy-Free Traditional Italian Pinsa recipe! Made with a unique blend of rice, wheat, and soy flours, this lighter, airier alternative to classic pizza delivers an authentic Roman flavor while remaining completely dairy-free. The dough's long fermentation process creates a delicate, crispy crust that pairs beautifully with the vibrant topping of cherry tomatoes, fresh basil, garlic, and creamy dairy-free mozzarella. Whether you're searching for a vegan-friendly twist on Italian cuisine or simply want to impress your guests with artisanal flair, this pinsa recipe is a must-try. Serve it fresh out of the oven, drizzled with extra virgin olive oil and garnished with basil for an irresistible slice of Italian tradition!
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Recipe Information
Ingredients
- 150 grams Rice flour
- 200 grams Wheat flour
- 50 grams Soy flour
- 5 grams Active dry yeast
- 350 milliliters Water
- 20 milliliters Olive oil
- 10 grams Salt
- 150 grams Cherry tomatoes
- 10 grams Fresh basil leaves
- 2 cloves Garlic cloves (minced)
- 100 grams Dairy-free mozzarella
- 10 milliliters Extra virgin olive oil (for topping)
Instructions
In a large mixing bowl, combine the rice flour, wheat flour, and soy flour.
Dissolve the active dry yeast in 100 milliliters of lukewarm water and let it sit for 5 minutes until foamy.
Add the yeast mixture, remaining water (250 milliliters), olive oil, and salt to the flour mixture. Mix well until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 3 hours until it doubles in size.
Preheat your oven to 240°C (465°F) and place a baking stone or baking sheet in the oven to heat.
Flour your work surface, divide the dough in half, and shape each half into an oval, about 1 centimeter thick, while maintaining a rustic, uneven edge.
Carefully place the shaped dough onto parchment paper and let it rest for another 30 minutes.
Prepare the topping by slicing the cherry tomatoes in half and tossing them with minced garlic, olive oil, salt, and basil leaves.
Spread the tomatoes and garlic mixture over the pinsa bases, leaving a small border around the edge. Add a few small chunks of dairy-free mozzarella on top.
Transfer the pinsas carefully onto the preheated baking stone or sheet and bake for 12-15 minutes, or until the crust is golden and crispy.
Remove the pinsas from the oven, drizzle with a little extra virgin olive oil, and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 7.6 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1698 mg | 36% | |
*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.
