Dairy-Free Neapolitan Pizza

Experience the authentic taste of Italy with this Dairy-Free Neapolitan Pizza, a perfect plant-based twist on a classic favorite. Crafted with traditional 00 flour for an irresistibly soft and chewy crust, this recipe features a vibrant homemade tomato sauce made from sweet San Marzano tomatoes, fragrant garlic, and fresh basil. Creamy, plant-based mozzarella melts beautifully to mirror the classic cheesy texture without any dairy. Baked to golden perfection on a piping hot pizza stone, this pizza delivers a pizzeria-quality experience in your own kitchen. Ideal for vegans or anyone seeking a lighter pizza option, this recipe is quick to assemble after the dough rises and makes four perfectly portioned servings. Garnish with fresh basil leaves and watch this dairy-free masterpiece disappear in minutes!

Nutriscore Rating: 67/100

Prep Time:120 mins

Cook Time:10 mins

Total Time:130 mins

Servings: 4

Ingredients

• 500 g 00 flour
• 325 ml Warm water
• 1 tsp Active dry yeast
• 1.5 tsp Fine sea salt
• 2 tbsp Extra virgin olive oil
• 400 g Canned San Marzano tomatoes
• 2 units Garlic cloves, minced
• 10 units Fresh basil leaves
• 0.5 tsp Salt
• 200 g Plant-based mozzarella cheese
• None Extra fresh basil leaves for garnish
• None Semolina flour (for dusting)

Directions

Step 1

In a large mixing bowl, dissolve 1 teaspoon of active dry yeast in 325 ml of warm water and let it sit for 5 minutes until it becomes frothy.

Step 2

Gradually add 500 g of 00 flour and 1.5 teaspoons of fine sea salt to the yeast mixture.

Step 3

Mix to form a dough, then turn it onto a floured surface and knead for about 10 minutes until smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 90 minutes, or until doubled in size.

Step 5

While the dough is rising, prepare the tomato sauce by blending 400 g of canned San Marzano tomatoes, 2 minced garlic cloves, 10 fresh basil leaves, and 0.5 teaspoon of salt until smooth.

Step 6

Preheat your oven to the maximum temperature (usually around 250°C/482°F) and place a pizza stone or an upside-down baking tray in the oven to heat.

Step 7

Once the dough has risen, divide it into four equal portions.

Step 8

On a semolina-floured surface, flatten each dough portion by using your fingers to shape it into a round base about 20-25 cm in diameter.

Step 9

Spread a thin layer of the prepared tomato sauce onto each base, leaving a small border for the crust.

Step 10

Evenly distribute the 200 g of plant-based mozzarella cheese across the pizzas.

Step 11

Using a pizza peel, carefully transfer the pizzas to the hot pizza stone or baking tray.

Step 12

Bake each pizza for approximately 7-10 minutes, or until the crust is crisp and the cheese has melted.

Step 13

Remove from the oven and garnish with extra fresh basil leaves before serving.

Nutrition Facts

Serving size	(1519.3g)

Amount per serving	% Daily Value*
Calories	2694.4

Total Fat 70.0g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 5207.6mg	0%
Total Carbohydrate 416.8g	0%
Dietary Fiber 22.6g	0%
Total Sugars 18.2g
Protein 72.3g	0%

Vitamin D 0IU	0%
Calcium 1288.0mg	0%
Iron 10.9mg	0%
Potassium 1520.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 11.2%

Carbs: 64.5%