Lactose Free Garlic Parmesan Shrimp Pizza with Crispy Garlic
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Learn more →Ingredients
4 servings
For the pizza
- 1 lb store-bought pizza dough, at room temperature
- 1 lb large shrimp (21–25 count), peeled and deveined
- 3 tbsp unsalted butter, divided
- 4 cloves garlic, minced (for sauce and shrimp)
- 3 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
- 1 ½ cups low-moisture mozzarella cheese, shredded
For the crispy garlic
- 6 cloves garlic, thinly sliced (for crispy garlic)
For the white sauce
- ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup parmesan cheese, finely grated, plus more for serving
- ¼ tsp red pepper flakes
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Place a baking sheet or pizza stone on the center rack and preheat the oven to 475°F (245°C). Allow at least 30 minutes for the stone or pan to fully heat — this is what gives the crust a crisp underside.
- 2
Make the crispy garlic: heat 2 tbsp olive oil in a small saucepan over medium-low heat. Add the thinly sliced garlic and cook, stirring frequently, for 3–5 minutes until the slices are pale golden and just beginning to crisp at the edges — watch closely, as they go from golden to burnt quickly. Use a slotted spoon to transfer the garlic chips to a paper-towel-lined plate. Reserve the garlic-infused oil in the pan.
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