Dairy Free Pepperoni Pizza
Pizza night shouldn't feel like a compromise, and this one absolutely doesn't. The homemade dough comes together with just flour, yeast, olive oil, and a little patience — one hour of rising time and you've got a crust that bakes up with a deep golden edge and a satisfyingly chewy interior. A no-cook crushed tomato sauce seasoned with garlic, oregano, and basil goes on fresh, keeping the flavors bright and punchy underneath all those toppings. Shredded dairy free cheese melts and bubbles in the oven just like you'd hope, and the pepperoni crisps at the edges in a way that's genuinely hard to resist. Skipping dairy doesn't mean skipping the full pizza experience — this one serves four and hits every note you want from a Friday night slice. Finish it with a scatter of torn fresh basil and you've got something that looks and tastes like it came from an actual pizzeria.
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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)
- 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 (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp fine salt
- ¼ tsp red pepper flakes (optional)
For the topping
- 1 ½ cups dairy free cheese, shredded
- 3 oz pepperoni slices
Chef's tipUse the same amount wherever pepperoni appears.
For serving
- 1 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. 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 olive oil, then stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes, until the dough is smooth, elastic, and springs back when poked.
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