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A Cheese-less Pizza That’s Every Bit as Good as the “Real Thing”

Posted on by Alisa Fleming in Nutrition Headlines with 0 Comments
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Cheeseless Artichoke Pizza - Dairy-Free, Soy-Free & Optionally VeganI don't know about you, but we have hit that time of year when I always seem to crave pizza. A brief lull between the turkey holidays, when I could really use a break from formal family dinners and giant buffets of food. I'm a bit tired from holiday shopping and events, and tempted by convenience foods. My kitchen is packed with holiday sweets, and my palate is begging for something a bit salty to counteract them.

Pizza and a movie. Now if that isn't quality holiday time, then I don't know what is.

Thankfully the writer behind Feeding Fuss emailed the perfect recipe. Though cheese-less, it's simply brimming with flavors. And as they say, the secret is definitely in the sauce. She starts by whipping up a mushroom pesto. Yes, you heard me correctly, a mushroom pesto. I was immediately sensing brilliance. The pesto is actually the second "sauce" layer, with the first being a quick no-cook tomato sauce that of course contains the essential pizza ingredients … garlic, oregano, and crushed red pepper.

As for toppings, you can keep it vegan / vegetarian or pile on the pepperoni or sausage. Both versions are delicious, as long as you don't forget the artichokes …


Feeding Fuss used a store-bought pizza dough to simplify the process. Most pizza doughs are dairy-free, but if you are having trouble finding one, or if you prefer to skip the soy (pizza dough often contains soy lecithin and/or soy oil), she recommends Wildtree’s pizza crust or you can quickly whip up your own pizza dough. There are three milk- and soy-free pizza dough recipes in Go Dairy Free, one white/wheat, one spelt, and one gluten-free.

 

Artichoke and Tomato Pizza

Recipe from the dairy-free food blog Feeding Fuss. The author is a freelance writer and the mother of a little girl who has a milk/soy protein intolerance (MSPI).

"Before I attempted this pizza makeover it had been 6 very long months without pepperoni.  I just wasn’t up for those fake rice cheeses, and I figured pizza without cheese was like cereal without milk or girls night without wine.  It just wouldn’t work. I was wrong … I tried this recipe on some unsuspecting cheese eaters and they happily gobbled it up. We got so excited, we ate half of it before I took a picture. Yes friends, it was that good."

Sauce:

  • 8 oz. can of tomato sauce
  • 1/2 tsp. garlic
  • 1/2 tsp. red wine vinegar
  • 3/4 tsp. oregano, or more to taste
  • Dash of red pepper flakes (to taste)
  • Salt to taste

Crust:

  • Premade pizza dough, I used Pillsbury refrigerated dough (see above notes for other crust options)

Pesto:

  • One quarter of medium size onion, coarsely chopped
  • 5 button mushrooms, coarsely chopped
  • 1/2 cup fresh basil
  • 1/4 cup pine nuts
  • 1 tbsp dried oregano (optional)
  • Lemon juice from one quarter slice
  • Salt to taste

Toppings:

  • Artichokes, chopped
  • Cherry Tomatoes, halved
  • Onion, chopped
  • Mushroom, sliced
  • Bell pepper, chopped
  • Pepperoni (optional)

Make the pesto by sauteing the onions in a little olive oil until translucent.  Add the mushrooms and saute until golden brown. 

Cheeseless Artichoke Pizza - Dairy-Free, Soy-Free & Optionally Vegan

 

Put the mushrooms and onions into your food processor with next 5 ingredients and pulse until a pesto consistency is reached.

Cheeseless Artichoke Pizza - Dairy-Free, Soy-Free & Optionally Vegan

Spread the dough onto a cookie sheet and pre-cook according to package directions (approximately 5 minutes).

In a small bowl, combine all sauce ingredients and stir.  Spread on pizza dough once cooked … Now slather it on nice and thick.  This is no time to be bashful. Top with desired toppings and pesto.

Cheeseless Artichoke Pizza - Dairy-Free, Soy-Free & Optionally Vegan

Cook according to package directions of dough, approximately 12 minutes in 425ºF, or until crust is golden brown.

Yields 1 family-size pizza

 

Recipe and Photos by Feeding Fuss. Article by Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook and Founder of Go Dairy Free.

Cheeseless Artichoke Pizza - Dairy-Free, Soy-Free & Optionally Vegan

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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