Pregnancy Friendly Dairy Free Veggie Pizza
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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