Dairy-Free Vegetable Pizza
Satisfy your pizza cravings with this vibrant and wholesome Dairy-Free Vegetable Pizza, a perfect choice for plant-based eaters and anyone looking to enjoy a healthier twist on a classic favorite. Made with a dairy-free pizza dough and topped with a rich tomato sauce, fresh garlic, colorful veggies like red bell pepper, zucchini, and mushrooms, and a creamy dairy-free cheese alternative, this recipe delivers bold, satisfying flavors without the dairy. The crust gets a delightful crunch from a dusting of cornmeal, while a sprinkle of Italian seasoning and fresh basil leaves adds an aromatic finish. Ready in just 35 minutes, this customizable, easy-to-make pizza pairs beautifully with a crisp green salad for a complete weeknight meal that’s as nourishing as it is delicious. Perfect for vegans, those with lactose intolerance, or anyone embracing plant-forward eating!
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Recipe Information
Ingredients
- 1 ball Store-bought or homemade pizza dough (dairy-free)
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Tomato sauce (dairy-free, no added sugar)
- 1 medium Red bell pepper, thinly sliced
- 1 small Zucchini, thinly sliced into rounds
- 1 small Red onion, thinly sliced
- 1 cup Mushrooms, thinly sliced
- 1 cup Dairy-free shredded cheese (e.g., almond or cashew-based mozzarella alternative)
- 0.25 cup Fresh basil leaves
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cornmeal (for dusting)
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Lightly flour a clean surface and roll out the pizza dough into a 12-inch round. If the dough sticks, sprinkle with a bit more flour.
Carefully transfer the rolled-out dough to a parchment paper-lined surface or a pizza peel dusted with cornmeal. This will help prevent sticking when transferring to the oven.
Brush the pizza dough with olive oil and evenly spread the minced garlic over the surface.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
Arrange the red bell pepper, zucchini, red onion, and mushrooms over the sauce in an even layer.
Sprinkle the dairy-free shredded cheese over the vegetables, ensuring good coverage.
Season with Italian seasoning, salt, and black pepper, adjusting to taste.
Carefully slide the pizza (still on the parchment paper) onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes, or until the crust is golden brown, the cheese has melted, and the vegetables are tender.
Remove the pizza from the oven and let it cool for 2-3 minutes.
Garnish with fresh basil leaves, slice, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 737 mg | 57% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1580 mg | 34% | |
*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.
