Dairy Free Veggie Pizza
Pizza night doesn't have to feel like a compromise, and this veggie-loaded pie is proof. A garlicky crushed tomato sauce sets the base, topped with sautéed red bell pepper and zucchini, baby spinach, briny black olives, and a generous layer of shredded dairy free cheese that melts and browns beautifully in a screaming-hot oven. The trick of preheating your baking surface at 475°F means you get that satisfying crisp-bottomed crust that makes every slice hold together perfectly. Skipping traditional cheese can feel like a big ask on pizza, but the combination of savory toppings and a good melt from the dairy free cheese means you genuinely won't miss it. Store-bought dough keeps the whole process weeknight-friendly, so you're not spending hours in the kitchen to get something this good. Finish it with a scatter of fresh basil and you've got a colorful, crowd-pleasing pizza that serves four without a drop of dairy in sight.
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Learn more →Ingredients
4 servings
For the pizza
- 1 lb store-bought pizza dough
- 2 tbsp olive oil, divided
For the sauce
- ½ cup canned crushed tomatoes
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the toppings
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, thinly sliced into rounds
- 1 cup baby spinach
- ½ cup sliced black olives
- 1 cup dairy free cheese, shredded
- ¼ tsp red pepper flakes (optional)
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Place a pizza stone or large baking sheet on the middle rack of the oven and preheat to 475°F (245°C). Allow at least 20 minutes for the stone or pan to fully heat.
- 2
In a small bowl, stir together the crushed tomatoes, minced garlic, dried oregano, salt, and black pepper until combined. Set aside.
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