Lactose Free Dairy Free Cheese Pizza

Total time1 hr 35 min

Prep time20 min

Cook time15 min

A homemade crust that's stretched by hand and baked hot and fast until the edges turn deep golden and blistered, this pizza starts with a simple yeasted dough that's easy to work with straight from the bowl. The sauce comes together with crushed tomatoes, oregano, and garlic powder for that classic pizzeria flavor, spread thin so the crust stays crisp underneath. Shredded dairy free cheese melts and browns in spots right on top, giving you that pull-apart, bubbly finish everyone wants from a good slice. A drizzle of olive oil under the sauce and another over the crust keeps every bite rich without weighing it down. Finish with fresh basil and a pinch of red pepper flakes if you like a little heat, then slice it up while it's still hot from the oven. This one's a genuinely satisfying pick for a lactose free table, with all the texture and flavor of a classic pizza night.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!