Low Sodium Dairy Free Pizza Margherita

Total time1 hr 37 min

Prep time25 min

Cook time12 min

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Ingredients

4 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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1 tsp sugar
¾ cup warm water (105–110°f / 40–43°c)
2 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole peeled san marzano tomatoes
1 clove garlic, minced
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp dried oregano
1 tbsp olive oil

For the topping

6 oz dairy free mozzarella, sliced or shredded
1 tbsp olive oil, for drizzling
¼ tsp red pepper flakes (optional)

For serving

½ cup fresh basil leaves

Instructions

1
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the flour, fine salt, and 1 tbsp olive oil to the yeast mixture. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back slowly when poked.

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