Dairy Free Pizza Recipes

Steps:

• To make the pizza dough, tip the flour into a bowl, put the yeast on one side and the salt on the other. Make a well in the centre and pour in 200ml warm water and the olive oil. Mix together with your hands to form a rough dough, then tip onto a lightly floured work surface and knead for 8-10 mins until smooth and springy. Put into an oiled bowl, cover with a tea towel and leave to rise until doubled in size, about 1 hr.
• Heat the oven to 240C/220C fan/gas 9 and put a baking sheet inside to heat up. Knock the dough back into the bowl, then divide into two balls. Press the dough balls into flat rounds on a floured work surface, then roll into 5mm thick pizza bases, about 25cm wide. Transfer to two sheets of baking parchment.
• Mix the passata, garlic and oregano in a small bowl with some seasoning. Spoon the sauce over the bases, leaving a 1cm border. Scatter with the finely grated cheese and any of the toppings, if you like. Transfer the pizzas, cooking one at a time, onto the preheated tray with the baking parchment. Bake for 10 mins until the crusts are golden and crisp. Repeat with the remaining pizza.
• Top the pizzas with the rocket and the cheese shavings, then drizzle over the oil to serve.

Steps:

• To make the base, tip the flour into the bowl of a table-top mixer (or food processor with a dough attachment). Add 1 tsp salt to one side of the bowl and the yeast to the other. Add 275ml lukewarm water and mix on slow until a sticky dough forms. Turn up the mixer for 5-6 mins until an indent pushed into the dough pops out quickly. Put the dough in a lightly oiled bowl, then cover and leave in a warm place to prove until doubled in size.
• Meanwhile, heat the oil in a frying pan and sizzle the garlic for a few secs, then tip in the tomatoes, season and simmer for 5 mins until the sauce has thickened.
• Heat oven to 220C/200C fan/gas 7. Knead the dough for a few mins, then halve and roll each half as thinly as possible. Lay each base on a baking sheet dusted with the semolina. Divide the tomato sauce between the pizzas, spreading almost to the edge. Dot over the spinach, add your toppings and drizzle with a little oil. Cook for 5 mins, then crack an egg onto each pizza. Swap the baking sheets, then cook for 10 mins more or until bases are cooked through. Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating.

Steps:

• Spray slow cooker crock with cooking spray.
• In a large bowl, toss together the Veggie Shreds, pepperoni, tomatoes, and bread. Pour into slow cooker crock.
• Using same mixing bowl, beat the eggs with a whisk. Add Italian seasoning and garlic.
• In small mixing bowl, stir the silken tofu with a spoon until it resembles ricotta cheese.
• Add tofu to egg mixture and beat well. Pour over bread mixture and toss to combine. Cover the slow cooker crock with foil and refrigerate at least three hours, or overnight.
• Remove from refrigerator and let stand at room temperature for about 20 minutes. Remove foil, place crock into slow cooker, and cover. Cook on high for 1 hour, then low for 3 to 4 hours, or until thermometer reads 160 degrees F.
• Note: You can use any kind of pizza-friendly meats and vegetables in this recipe.
• To cook in oven instead of slow cooker, use a 9X13 inch pan. Preheat oven to 350 degrees F. Uncover casserole and bake for 35 to 45 minutes, or until golden brown and crisp on top.

Steps:

• Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.
• Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
• Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
• Dumped cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best.
• Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
• Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.