Here's our dairy-free rendition of Pizza Margherita using HerbYvore Just Like Cheese range! This recipe features a simple handmade pizza dough with a plant-based twist. Whether you're a vegan, lactose intolerant, or simply seeking a healthier pizza option, this recipe promises a satisfying, cheesy experience without the dairy.
INGREDIENTS
Pizza Dough:
- 2¼ tsp Instant Yeast
- ¾ cup Warm Water
- 1½ tsp Sugar
- 2 cups Bread Flour
- ¾ tsp Salt
- ⅓ tsp Garlic Powder
- 2 tbsp Olive Oil
Tomato Sauce:
- 125 g Tomato Paste
- ⅓ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Sugar
- Few cracks of Black Pepper
- 1 tbsp Extra Virgin Olive Oil
Toppings:
- ¾ cup HerbYvore Just Like Mozzarella (coarsely grated)
- ¼ cup HerbYvore Just Like Parme (grated or shaved)
- 6 - 8 halved Cherry Tomatoes
- 3 - 5 leaves of Fresh Italian Basil (chopped)
METHOD
- Mix yeast with warm water and sugar and set aside for 10 minutes till frothy.
- Measure rest of dry ingredients for pizza dough in a large bowl.
- Mix ingredients for the tomato sauce together and set aside.
- Add yeast mixture, olive oil to dry ingredients and knead by hand or dough hook till dough is smooth.
- Leave dough (covered) to rest for at least 45 minutes.
- Pre-heat oven to 240ºC.
- Stretch dough to form a large circular shape with thicker sides.
- Spread sauce generously on the dough, avoiding the edges. Send dough into oven to bake till the dough is partially cooked (about 6 minutes)
- Remove from oven, scatter HerbYvore Just Like Mozzarella over the sauce, top with tomatoes, followed by half of HerbYvore Just Like Parme.
- Slide pan back into oven and bake until dough is golden brown and cheese is melted, about three to five minutes more. Remove pizza and top with remaining cheese and chopped fresh basil.
NB: good to reduce time cheese bakes in the oven to prevent oil separation. Hence, we recommend pre-baking the dough.