Vegan Dairy Free Cheese Pizza

Total time1 hr 35 min

Prep time20 min

Cook time15 min

A crackly, golden crust is the real star here, stretched thin by hand and baked at high heat until the edges blister and the underside turns crisp and sturdy enough to hold a big slice. A simple tomato sauce, brightened with oregano and garlic powder, gets spread edge to edge before a generous layer of shredded dairy free cheese goes on top, melting and browning into gorgeous little spots in the oven. Finish with fresh basil and a pinch of red pepper flakes for a little heat, then slice it up while it's still bubbling hot. It's a straightforward, from-scratch pizza night that fits neatly into a vegan kitchen without sacrificing any of the classic pull-apart, cheesy satisfaction. Whether you're feeding a crowd or just craving a proper homemade pie, this one delivers on flavor and texture in equal measure.

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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)
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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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