There’s a bit of a secret to this pizza! Instead of adding cheese last, this pizza is best made by adding the non-dairy cheese to the base of your pizza, then putting all the ingredients on top.
This super-simple pizza recipe is the perfect way to welcome the weekend or entertain! With minimum prep-time you can be enjoying a completely dairy-free homemade pizza. Life is all about those small indulgences.
Super-Melty Margharita Pizza
Makes: 2 medium pizzas
- 1½ cups warm water
- Pinch of caster sugar
- 2 teaspoons (7g/1 sachet) dried yeast
- 600g (4 cups) plain flour, plus a little extra for dusting
- 60ml (1/4 cup) olive oil, plus extra for brushing
- 2 serves tomato-based sauce
- 1 packet Pizza or Cheddar BioShred®
- Any other pizza toppings you desire!
Preheat the oven to 180°.
Place the water, yeast and sugar in a small bowl. Mix and set aside for 5 minutes – the mixture will begin to foam. In the interim, combine the flour and salt in a large bowl, making a well int he centre.
Add the yeast mixture to the dry ingredients, folding it gently with a round-bladed knife before using your hands to bring the dough together.
Turn the dough out onto a floured surface and continue to knead for 10 minutes, or until the mixture is smooth and elastic.
Place the dough into a lightly-oiled bowl, covering it with plastic wrap or a towel before setting it aside in a draught-free, warm place for 30 minutes. The dough should double in size.
Remove the dough from the bowl and place onto a lightly dusted surface again. Divide into 2 before rolling it out into your pizza base shape of choice.
Evenly disperse a tomato-based sauce on your pizza base followed directly by your BioShred. Any other toppings should be added to the top of this.
Cover the pizza with foil and allow to bake the base is golden, cheese is melted and ingredients are cooked.
Note: Uncovering the pizza for the last 5 minutes of oven-time can add an extra crispiness to the base.