Pregnancy Friendly Dairy Free Detroit-Style Pizza
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Learn more →Ingredients
4 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 3 cups bread flour
- 1 ½ tsp kosher salt
- 3 tbsp olive oil, divided
For the sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
For the topping
- 2 cups dairy free cheese, shredded
- 3 oz pepperoni slices
Chef's tipUse the same amount wherever pepperoni appears.
Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the bread flour, kosher salt, and 1 tablespoon of the olive oil to the yeast mixture. Mix with a dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 4–5 minutes, until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.
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