Soy-Free Vegetable Pizza
Crafted for those seeking a wholesome, allergen-friendly twist, this Soy-Free Vegetable Pizza is a masterpiece of vibrant flavors and fresh ingredients. From the soft, homemade pizza crust to the zesty tomato sauce free of any soy additives, this recipe ensures a clean and natural dining experience. Topped with colorful zucchini, red bell peppers, mushrooms, red onions, and sweet cherry tomatoes, it's a celebration of garden-fresh goodness. A sprinkle of soy-free mozzarella cheese and fragrant basil rounds out the perfect bite, making it ideal for families or anyone craving a guilt-free treat. Ready in under 40 minutes, this pizza is baked to golden perfection, delivering a crispy crust and melty toppings that are sure to satisfy. Whether you're accommodating dietary restrictions or simply exploring new flavors, this plant-packed dish is a surefire way to enjoy a healthy, homemade pizza night.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Olive oil
- 1 cup Tomato puree (unsweetened, no soy additives)
- 2 cloves Garlic (minced)
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Salt (for sauce, optional)
- 1 small Zucchini (thinly sliced)
- 1 medium Red bell pepper (sliced into strips)
- 1 cup Mushrooms (sliced)
- 0.5 medium Red onion (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Fresh basil leaves
- 2 cups Mozzarella cheese (soy-free, shredded)
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the flour, yeast, salt, and sugar. Gradually add warm water and olive oil, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 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 to preheat.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in tomato puree, Italian seasoning, and optional salt. Simmer for 5-7 minutes, then set aside.
Punch down the dough and divide it into two equal portions (for two smaller pizzas) or keep as one for a large pizza. Roll out the dough on a floured surface to your desired thickness.
Sprinkle a baking sheet or pizza peel with cornmeal to prevent sticking. Transfer the rolled-out dough to the prepared surface.
Spread the tomato sauce over the pizza dough, leaving a small border around the edges. Sprinkle with shredded mozzarella cheese.
Top the pizza with zucchini slices, red bell pepper strips, mushrooms, red onion slices, and cherry tomato halves. Add fresh basil leaves for a burst of flavor.
If using a preheated pizza stone, carefully transfer the pizza onto the stone. Alternatively, bake on a baking sheet.
Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and allow to cool for 2-3 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 363.5 g | 132% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 33.8 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 3593 mg | 276% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3476 mg | 74% | |
*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.
