Vegetarian Dairy Free Cheese Pizza

Total time1 hr 35 min

Prep time20 min

Cook time15 min

This homemade pizza starts with a straightforward yeasted dough that gets kneaded until smooth and stretchy, then proofed until puffy and light. The sauce is simple and bright, just crushed tomatoes warmed up with garlic powder, oregano, and a good pinch of black pepper for depth. Baked hot and fast on a stone or steel, the crust turns deep golden and crisp at the edges while staying tender underneath. Melty, bubbling cheese blankets the sauce and browns in spots right where you want it. A scatter of fresh basil and a pinch of red pepper flakes finish it off with color and a little heat. It's a satisfying, from-scratch pie that fits easily into a vegetarian kitchen.

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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)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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