One of the key learnings we’re taking away from our quarantine is the value of family traditions. Friday’s are our designated pizza nights and the kids get beyond excited. We break all of the “rules” on these nights. We eat in front of the TV, watching a movie and we typically top the night off with dairy-free ice cream.
In addition to dairy and many other foods my son is also allergic to garlic…making pizza making a touch challenging to make. However, we’re beyond grateful for companies like Fody Foods who make garlic-free sauces, seasonings and marinades. For this particular pizza, we used their tomato basil pasta sauce as our pizza base, it added a such a nice touch of sweetness, which we and our kids loved. As an allergy mom, I get overjoyed when we find a safe product our kids love and tend to buy them in bulk. Even if you’re not allergic to garlic, this sauce is worth a try as it’s also dairy-free! #sponsored
Thin Crust Dairy Free Pizza Recipe
Ingredients
- 1 package Trader Joes Pizza Dough (many pre-made doughs have dairy and egg
- 4-5 tbsp Fody’s Tomato Basil pasta sauce(4-5 tablespoon sauce)
- 1/2 bag Daiya “mozzarella” cheese (about two cups)
- 1/8 tsp salt
- 1-2 tbsp oregano
- 1-2 tbsp all purpose flour (reserved to keep the dough from sticking)
Instructions
- Take the dough of the fridge and let it sit out for about 10 minutes at room temp (we like to work with the dough colder to start as it’s a more consistent dough when it’s slightly colder) before you start making your pizza.
- Preheat oven to 425F with pizza stone in it. Allow the oven sit at 425F for at least 15 minutes before putting your pizza in it. We also end up broiling the pizza at the end, so make sure your oven as a broiler option (if you don’t have a broiler, that’s fine, just cook longer). On a generously floured surface – we use a wooden pizza peel – take the dough out and cut it in half.
- Throughout the entire process below – especially if you are using a pizza peel – you will need to shake the dough so it doesn’t get stuck on the wood peel surface. If it sticks – add more flour. Flour your hands and work the dough, flattening it into a disc. Work the dough until it’s about 1/4 in in thickness, it will get to about 9 inches diameter. If you need to get the dough thinner, use a rolling pin (you may need to lightly flour it, depending on its material) to get the dough to a 1/4 inch thickness.
- Now you’re ready to add on the sauce, spreading it around the dough, leaving about a half inch open around the edges. I like adding in the salt, oregano and then the cheese (more oregano can be added to the cheese here too) – as the seasoning adds a nice kick to the sauce. Feel free to add any additional toppings you’d like now! Give it one more shake it to make sure if can slide off the pizza peel.
- Slide the pizza into the oven onto the pizza stone. Bake for 7 minutes at 425F (if you don’t have a broiler, cook approx. 12-15 mins- or to preferred doneness).
- Final step, broil the pizza for 3-4 minutes while constantly checking to make sure it doesn’t burn (we keep our rack about 5 inches from the broiler). Remove from the oven, let cool for a 1-2 minutes then enjoy!
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