Dairy Free Cheese Pizza

Total time1 hr 35 min

Prep time20 min

Cook time15 min

4.8

(12)

Pizza night shouldn't require a compromise, and this recipe proves it doesn't have to. The dough is made from scratch — warm water, yeast, flour, olive oil — and gets a proper 45-to-60-minute rise so you end up with a crust that's genuinely chewy inside and golden-crisp at the edges. A quick no-cook sauce of crushed tomatoes, oregano, and garlic powder brings that classic pizzeria flavor without any hidden dairy lurking in a jarred blend. The shredded dairy free cheese melts and browns in the oven just the way you want it to, so the finished slice looks and pulls exactly like the real thing. Baking at a high 475°F heat is the key move here — it sets the crust fast and gets those slightly charred spots on the cheese that make every bite satisfying. Finish with fresh basil and a pinch of red pepper flakes and you've got a pizza that serves four and genuinely impresses. Whether you're cooking for someone with a dairy intolerance or just want a lighter Friday night pie, this one delivers.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) crushed tomatoes
1 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp fine salt
¼ tsp black pepper

For the topping

1 ½ cups dairy free cheese, shredded
1 tbsp olive oil

For serving

¼ tsp red pepper flakes (optional)
fresh basil leaves (optional)

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.

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