Vegan Dairy Free Pepperoni Pizza

Total time1 hr 35 min

Prep time20 min

Cook time15 min

This one starts with a classic hand-stretched crust, given time to rise until it's puffy and elastic before it hits a hot oven for that deep-golden, blistered edge. A simple no-cook sauce comes together with crushed tomatoes, garlic, and oregano, so all its brightness stays fresh rather than getting cooked down. Shredded dairy free cheese melts and bubbles right on top, turning gooey and golden under high heat, with torn basil scattered on right before serving for a fresh, herby finish. The whole thing bakes in well under fifteen minutes, so you get a crisp, chewy-crusted pie with minimal hands-on effort. It's a satisfying, pizzeria-style pie that fits easily into a vegan kitchen, and it slices up into eight pieces perfect for sharing.

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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 (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

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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