Dairy Free Pizza Margherita

A good pizza margherita is one of those simple things that always hits the spot. Fresh tomato sauce, melty cheese, and a few basil leaves on top.

This version is completely dairy free, so it skips the regular mozzarella and uses dairy free shreds instead. You still get that classic taste without any of the dairy.

I make the dough from scratch, but it’s easier than it sounds. Just mix, knead a little, and let it rise while you get everything else ready.

The high oven heat is what gives you that nice browned crust and bubbly topping. A pizza stone or an inverted baking sheet does the job well.

If you’ve been missing pizza night because of dairy, this one brings it right back to the table.

Why This Recipe Is a Keeper

Classic Margherita Flavor – Sweet tomatoes, fresh basil, garlic, and olive oil create a bright, balanced pizza without dairy.

Crisp, Chewy Crust – Bread flour and high-heat baking create golden edges with a pleasantly chewy center.

Satisfying Dairy Free Topping – Mozzarella-style shreds add rich flavor and a bubbly finish that makes every slice satisfying.

Fresh Ingredients Shine – The simple topping list lets juicy tomatoes, fragrant basil, and savory garlic stand out beautifully.

Here’s What You’ll Need

For The Dough

• 1 Cup Warm Water, About 105 F
• 2 1/4 Teaspoons Active Dry Yeast
• 1 Teaspoon Granulated Sugar
• 2 1/2 Cups Bread Flour
• 1 Teaspoon Kosher Salt
• 1 Tablespoon Olive Oil

For The Topping

• 1/2 Cup Crushed Tomatoes
• 1 Garlic Clove, Finely Grated
• 1/2 Teaspoon Kosher Salt
• 1 Cup Dairy Free Mozzarella-Style Shreds
• 1 Tablespoon Olive Oil
• 1/4 Cup Fresh Basil Leaves

How to Make It

Step 1

Stir the warm water, yeast, and sugar together in a large bowl. Let it stand for 5 minutes until foamy.

Step 2

Add the flour, salt, and olive oil. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic.

Step 3

Place the dough in an oiled bowl, cover, and let it rise in a warm place for 60 to 90 minutes until doubled in size.

Step 4

Combine the crushed tomatoes, garlic, and salt in a small bowl. Place a pizza stone or inverted baking sheet in the oven and preheat to 500 F for at least 30 minutes.

Step 5

Stretch the dough into a 12-inch round on parchment. Spread the tomato sauce over it, leaving a 1-inch border, then add the dairy free mozzarella-style shreds.

Step 6

Slide the parchment and pizza onto the preheated surface. Bake for 9 to 12 minutes until the crust is browned and the topping is bubbling.

Step 7

Drizzle with olive oil, scatter the fresh basil over the top, and cool for 5 minutes before slicing.

Recipe Tips

Check the Water Temperature

Use an instant-read thermometer to make sure the water is close to 105 F. Water that is much hotter can stop the yeast from working, while cooler water can make the dough rise very slowly.

After 5 minutes, the mixture should have a creamy foam across the surface. If it stays flat with no foam, start again with fresh yeast so the crust rises properly.

Adjust the Dough by Feel

The dough should feel soft and slightly tacky after kneading, but it should not leave a thick coating on your fingers. Add extra flour only 1 tablespoon at a time if it is too sticky to handle.

Too much flour can make the crust dense and dry. You will know the dough is ready when it looks smooth and slowly springs back after you press it with a fingertip.

Let the Dough Fully Rise

Use the size of the dough rather than the clock to decide when the first rise is complete. It should be close to twice its original size, which may take longer than 90 minutes in a cool kitchen.

For a warmer spot, place the covered bowl in an unheated oven with the oven light on. Once the dough has risen, handle it gently so it keeps some of the air that creates a lighter crust.

What to Make Next

• Dairy Free Creamy Tuscan Chicken
• Dairy Free Espresso Tiramisu
• Dairy Free Lasagna with Cashew Ricotta
• Dairy Free Spinach Artichoke Dip
• Dairy Free Tomato Basil Soup with Grilled Cheese Croutons

Popular Questions

How can I get the crust crisp without a pizza stone?

Use an inverted baking sheet that has been preheating in the oven for at least 30 minutes. Slide the pizza and parchment onto the hot surface so the dough starts baking right away.

For an extra crisp crust, stretch the dough slightly thinner and avoid adding too much sauce or oil before baking.