Vegetarian Dairy Free Pepperoni Pizza

Total time1 hr 35 min

Prep time20 min

Cook time15 min

This homemade pizza starts with a from-scratch dough that rises into something wonderfully light and chewy, then gets stretched by hand into a classic 12-inch round with those coveted golden, blistered edges. The sauce comes together in minutes with crushed tomatoes, garlic, oregano, and a touch of red pepper flake, keeping things bright and fresh instead of cooked-down and heavy. Shredded dairy free cheese melts and bubbles beautifully under high heat, giving you that pull-apart, golden-brown finish everyone wants from a great pizza night. A scatter of torn fresh basil at the end adds a fragrant, herby lift right before slicing. It's a solid pick for a vegetarian table, easy to customize with your favorite plant-based toppings, and every bit as satisfying as the pizzeria version. Best of all, it comes together with a hot oven or pizza stone and just a bit of patience for the dough to rise.

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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 (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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