Dairy-Free Pizza - dummies

By Suzanne Havala Hobbs

Believe it or not this pizza is made without cheese, so it’s dairy-free! The sauce and toppings add so much color and flavor that you may not even notice the cheese is missing. Experiment with your favorite sauces and toppings to come up with a unique nondairy creation. This recipe makes two large pizzas.

Preparation time: About 90 minutes (including time for the dough to rise)

Cooking time: 30 minutes

Yield: 2 large pizzas (about 8 slices per pizza)

Pizza Dough

1-1/2 teaspoons active dry yeast

1-3/4 cup warm water (110 degrees)

1 tablespoon honey or sugar

1 teaspoon olive oil, plus extra for oiling the bowl and dough

1/2 teaspoon salt

2 cups whole-wheat flour

2 cups all-purpose flour

  1. In a large mixing bowl, dissolve the yeast in the warm water and add the honey or sugar. Add the teaspoon of oil and the salt and stir.

  2. Gradually add the flour, alternating between whole-wheat and white. Mix well after each addition using a wooden spoon or your hands to make soft dough.

  3. Turn out the dough onto a floured board and knead for 5 minutes, adding more flour if necessary.

  4. Lightly oil the sides of the mixing bowl. Put the dough back into the bowl, turn the dough over once to coat with oil, cover with a towel or waxed paper, and then let it set in a warm place (under a sunny window or on top of a warm stove, for example) for about 60 minutes.

  5. Divide the dough in half. Reserve one half for later, if desired (store in the refrigerator or freezer).

Assembling the Pizza

1 cup of chopped vegetables, including broccoli, mushrooms, green or red bell peppers, onions, black olives, pineapple chunks, and so on

1 recipe pizza dough (see the preceding recipe)

1 cup prepared pizza sauce (more or less to suit your taste)

Soy Parmesan cheese for garnish, if desired

8 ounces diced chicken or soy-based chicken or veggie pepperoni slices (optional)

  1. Preheat the oven to 375 degrees. Wash and chop the vegetables, set aside.

  2. Spread the pizza dough (see preceding recipe) on an oiled, 14-inch pizza pan. You can roll the dough out first on a floured surface or simply press the ball of dough onto the pizza pan and distribute it evenly using your hands.

  3. Spoon on the pizza sauce and spread it to within 1/2 inch of the edge of the dough. Add the vegetables.

    Add veggie pepperoni, diced chicken or soy-based chicken, if desired.

  4. Place the pizza in the oven and bake for 30 minutes, or until the crust begins to brown lightly. Be careful not to overbake.

  5. Remove the pizza from the oven, and let it sit for 5 minutes. Cut the pizza into slices and serve. Sprinkle with nondairy Parmesan cheese, if desired.

When you make pizza from scratch, make extra dough and freeze it for later. That way, you’ll have it ready for a day when you need to make dinner in a hurry. Thaw the dough completely in the refrigerator or on the kitchen counter before using. Pizza dough keeps in the freezer for up to three months.

Per slice: Calories 160 (25 from Fat); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 459mg; Carbohydrate 29g (Dietary Fiber 4g); Protein 5g.