Dairy Free Pizza Margherita
Pizza night just got a serious upgrade, and nobody at the table will feel like they're missing out on a single thing. The dough is made from scratch — bloomed yeast, a quick knead, and a one-hour rise — so the crust comes out with that satisfying chew and golden, blistered edge you'd expect from a proper pizzeria. The sauce is a no-fuss stovetop situation using crushed San Marzano tomatoes, garlic, oregano, and olive oil, cooked down until thick and deeply fragrant. Dairy-free mozzarella goes on top and melts beautifully in a screaming-hot 500°F oven, giving you those irresistible bubbling spots without a drop of cow's milk in sight. Fresh basil scattered on right after baking keeps everything bright and aromatic. This recipe makes 4 generous servings, so it's perfect for a weeknight family dinner or a casual get-together where you want to impress without the stress.
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Learn more →Ingredients
4 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 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
- 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
- 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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