Nickel Allergy Friendly Vegan Detroit-Style Pizza

Total time2 hr 20 min

Prep time25 min

Cook time25 min

Nickel Allergy Friendly Vegan Detroit-Style Pizza

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Ingredients

6 servings

For the dough

1 ½ cups warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp sugar
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3 cups bread flour
1 ½ tsp kosher salt
3 tbsp olive oil, divided

For the sauce

1 can (28 oz) whole peeled tomatoes
3 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp sugar
½ tsp kosher salt
¼ tsp black pepper

For the topping

2 cups vegan cheese, shredded
¼ cup vegan parmesan

For serving

fresh basil leaves (optional)
Omit this
This ingredient likely doesn’t work for the diet.
red pepper flakes (optional)

Instructions

1
Combine the warm water, yeast, and 1 tsp sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
2
Add the bread flour, kosher salt, and 2 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining — it will be wetter than a typical pizza dough.

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