Dairy-Free Veggie Pizza
Experience the vibrant flavors of our Dairy-Free Veggie Pizza, a wholesome recipe that's perfect for plant-based and dairy-free diets. Crafted with a crisp, dairy-free pizza dough as its base, this colorful creation is topped with an irresistible homemade tomato sauce infused with garlic, oregano, and basil. Each bite bursts with the freshness of thinly sliced zucchini, bell peppers, red onion, cherry tomatoes, and a sprinkle of nutrient-packed baby spinach. For a cheesy touch without the dairy, nutritional yeast adds a savory depth that's both delicious and satisfying. Quick and easy to prepare, this pizza cooks to golden perfection in just 15 minutes, making it an ideal weeknight dinner or crowd-pleasing party dish. Healthy, flavorful, and utterly satisfying—this vegan pizza will win over hearts (and stomachs) with every slice!
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Recipe Information
Ingredients
- 1 ball (enough for a 12-inch pizza) dairy-free pizza dough
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1.5 cups crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 red onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 1 small zucchini, thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 0.25 cup black olives, sliced
- 1 cup baby spinach
- 2 tablespoons nutritional yeast (for cheesy flavor)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
On a lightly floured surface, roll out the dairy-free pizza dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet or a pizza peel if using a preheated stone.
In a small bowl, combine 1 tablespoon of olive oil and minced garlic. Brush this mixture over the pizza dough, leaving a small border around the edges for the crust.
In another bowl, mix the crushed tomatoes with dried oregano, dried basil, salt, and black pepper. Spread this sauce evenly over the prepared dough.
Layer the toppings: start with red onion slices, then add bell pepper strips, zucchini rounds, cherry tomato halves, black olive slices, and baby spinach.
Drizzle 1 tablespoon of olive oil over the vegetables for added flavor and to prevent drying during baking.
Sprinkle the nutritional yeast evenly over the top of the vegetables to mimic the taste of cheese.
Carefully transfer the pizza to the oven. Bake for 12-15 minutes or until the crust is golden brown and the veggies are tender.
Remove the pizza from the oven and let it cool for a couple of minutes before slicing and serving.
Enjoy your flavorful and healthy Dairy-Free Veggie Pizza!
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 24.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2120 mg | 45% | |
*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.
