Everyday cooking
Dairy Free Pizza
Treat yourself and your family with the ultimate dairy free pizza on National Pizza Day! Homemade, crunchy and delicious, with 4 Violife products!
![cooktime]()
Cooking time15 min![preparation time]()
Prep time3 hr![servings]()
ServingsPortions 4
FOR THE PIZZA DOUGH:
- 17.5 oz italian oo flour plus extra for dusting
- 0.17 oz salt
- 0.17 oz fast action dried yeast
- 10.5 oz lukewarm water
- 0.65 fl oz olive oil
- 0.17 oz sugar
TOPPINGS:
- 3.5 oz Violife Just Like Mozzarella shreds
- 3.5 oz Violife grated Just Like Cheddar Shreds
- 3.5 oz Violife Epic Mature Cheddar Flavour Block, grated
- 3.5 oz Violife Just Like Parmesan Wedge, grated
- 7 oz strained tomatoes passata
To decorate:
- sage to garnish
- black pepper to sprinkle
- To make the pizza dough place the flour, sugar and yeast in a bowl.
- Make a well in the center and add the water and olive oil. Mix until you form a rough dough. Add the salt. Place on a clean floured surface and knead dough for around 10 mins. When it is smooth and elastic, grease a large bowl with olive oil. Form a ball with the dough and place in the bowl, coat with olive oil and cover with cling film. Set aside in a warm place for at least 3-4 hours or until double in size.
- Meanwhile add all Violife toppings into a big bowl and toss together. Preheat your oven to 446o F and place your baking tray inside to warm up. Cut the dough in half and use a rolling pin to roll out 2 round pizza shapes. If it gets sticky just add some flour to the surface. Remove the baking tray carefully, sprinkle with flour and place the pizzas.
- Spread the tomato sauce on the base of the pizza. Add the Violife grated mix on top and bake for 10-15 mins, until it has melted nicely.
- Sprinkle with sage and black pepper before serving.
