Dairy Free Sausage Pizza
Pizza night shouldn't feel like a compromise, and this sausage-loaded pie proves it doesn't have to be. The dough is made from scratch — warm water, yeast, flour, and olive oil — and after an hour rise it bakes up with a deep golden, crispy-bottomed crust that holds its own against any pizzeria version. A quick simmered tomato sauce with garlic, oregano, and a pinch of red pepper flakes brings real depth, while crumbled Italian sausage adds hearty, savory bites in every slice. Dairy free mozzarella melts and bubbles across the top just like the real thing, so there's no sense of anything missing. Baking on the lowest rack at a high 475°F is the move that makes the underside properly crisp rather than pale and soft. Finished with torn basil and a drizzle of olive oil, it looks and tastes like something you'd order out — except you know exactly what went into it. Serves 4, and it disappears fast.
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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 (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For the topping
- ¾ lb italian sausage, casings removed
- 1 ½ cups dairy free mozzarella, shredded
- ½ tsp dried oregano
For serving
- 1 tbsp fresh basil leaves, torn (optional)
- 1 tbsp olive oil, for drizzling (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 fine salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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