This easy dairy free pizza recipe may be one of my best creations to date. Topped with caramelized onions, sauteed mushrooms, and fig jam, it's hard to beat!
Pizza is perfect year round, but is especially nice around football season and the super bowl. Whip this fresh pizza up in the spring or summer to take advantage of fresh produce too!
Or do a build your own pizza bar...everyone loves pizza night at my house.
Homemade vegan cheese sauce is kinda my thing...check out this classic vegan mac and cheese, these butternut squash nachos or this healthy white bean alfredo sauce.
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📋 Ingredients
Vegan white sauce
- Vegan Mozzarella (Miyoko's is great) or other dairy free cheeses
- Coconut Milk
- Flour
- Vegan Butter (Miyoko's again...can you tell I'm a fan?)
- Salt
Toppings
- Arugula
- Mushrooms
- Onions
- Soy Sauce
- Fig Jam
- Grapeseed Oil
- Salt
Sally's Baking Addiction has a super simple 6-ingredient pizza dough, but use any dough you like, as long as it's vegan. Some grocery stores have fresh pizza dough balls that make it super easy! Don't forget the warm water, it is VERY key.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
This dairy free pizza recipe is naturally and egg-free as well.
To make it gluten-free, use a gluten-free crust, and substitute the flour in the roux for gluten-free flour OR use a simple red sauce instead.
This is far and away one of my best vegan pizza recipes because it's so versatile.
- Not a fan of mushrooms? Leave 'em off.
- Love pickled jalapeños? Add them.
- Have some thyme or rosemary laying around? Throw it into the cheese sauce.
- Feeling some red onion, artichoke hearts, or a red pepper or two? I'm in.
- Want to use a butternut squash cheese sauce instead? Go for it.
- Pesto or a simple tomato sauce more your speed? I won't stop you.
- Want to go all-in with something a little meatier (minus the animal protein)? This lasagna sauce with seitan would be insane.
Be creative! Cooking is fun.
🔪 How To Make This Recipe
First, prep the dough so it has time to rise. Don't forget to cover the large bowl with plastic wrap or a kitchen towel. If you're using store-bought dough, skip this step.
Meanwhile, peel and thinly slice onions. First, cut off bottom of the onion. Then place onto flat edge and cut in half between root. Finally, peel onion.
Then place each half of the onion on its largest flat surface. Slice thinly until you reach the root, or your fingers run out of space.
Warm a tablespoon or two of grapeseed oil in a large frying pan or medium saucepan on medium heat. Place raw onions and a pinch of salt in to frying pan and cook until translucent.
Then set heat to low, and let onions cook for 60-90 minutes, stirring occasionally.
Pro tip: low and slow is the way to go for sweet caramelized onions. Take your time...you certainly have plenty of it waiting for the ball of dough to rise.
While the onions are caramelizing, prepare the mushrooms. Wash and thinly slice.
In a large frying pan or flat bottomed pan, saute mushrooms on medium heat in a tablespoon of grapeseed oil with a pinch of salt until they have released juices and shrink to half their original volume.
Once mushrooms have shrunk and released juices, add a tablespoon or two of soy sauce to the pan. This is a great time to add some minced garlic and fresh thyme leaves if you have them on hand (totally optional). Cook for 2-3 minutes until the mushrooms absorb the soy sauce, then remove from pan and set aside.
Before starting the white sauce, preheat oven to 450 F.
Finally, turn you attention to the vegan pizza sauce. We start off by making a roux, basically a mixture of flour and melted butter.
Then we whisk in coconut milk or other plant-based milk of choice, a half cup at a time. The goal is to avoid chunks as the sauce thickens, so when in doubt, add less, and whisk more.
Finally, add a wheel of Miyoko's vegan mozzarella cheese in ½ in cubes. Or get messy with it and tear it off in chunks...it's all going to melt into the sauce anyway. Whisk until cheese combines with the roux, then remove from heat, and season with salt and pepper to taste.
Now prep the pizza dough. Place dough onto a well-floured surface. Then cut it in half with a pastry cutter or knife. Don't try to tear it - the less gluten breakage, the better. This Youtube video does a great job outlining how to properly stretch pizza dough. And if it tears, don't worry, just pinch it back together. If you're feeling lazy, you can always use a rolling pin...
Lastly, assemble the pizza. Start with a generous layer of white sauce, followed by mushrooms and caramelized onions.
Bake for 12-15 minutes. The crispy crust will just start to brown. Let cool for 5-10 minutes, then top with fig jam and arugula, slice and enjoy!
👩🍳 Expert Tips
Pro Tip 1:Take your time with the onions and other toppings. You certainly have plenty of it waiting for the dough to rise.
Pro Tip 2: The first is a stand mixer with a dough hook attachment. If you don't have a stand mixer, you'll need to use your hands to mix together the dough, then knead.
That said, if you're buying your dough pre-made, then the stand mixer isn't an issue.
Pro Tip 3: Use a good baking sheet, pizza pan or pizza stone. I always line my baking trays with parchment paper for easy clean-up. It's ok if your pizza isn't a perfect circle - it feels more rustic in an oval, no?
💭 FAQs
Put arugula on the pizza a few minutes after the pizza comes out of the oven. This way, the arugula doesn't wilt and stays nice and crunchy. It's basically like having a salad on the pizza instead of on the side.
There are two possible routes. First, you can make a cheese-less pizza with red sauce and lots of veggies, like caramelized onions, sautéed mushrooms, fresh tomatoes, and arugula. There are ENDLESS toppings AND sauces without meat and dairy.
Alternatively, you can make a cheese sauce with vegan cheese (like the recipe here), or simply replace the dairy cheese with vegan cheese shreds 1:1.
Store the baked pizza wrapped in foil for 1-2 days, without arugula.
Reheat in the oven on 250 F for 5-10 minutes, or until warmed through. Add arugula, and enjoy.
Or eat it cold. I won't judge you. I love cold pizza...
If you have leftover pizza dough, you may freeze it. To freeze pizza dough, coat lightly in olive oil, then place into a tightly sealed freezer bag.
Thaw into refrigerator for 8-12 hours, then let dough rest on the counter for 30 minutes before stretching.
🍜 Related Recipes
Looking for more dairy free pizza sauces? Or a cocktail to go with your slice? Look no further...
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Easy Dairy Free Pizza Recipe
Ingredients
- 500 Grams Pizza Dough (Vegan) Storebought or homemade
Vegan White Sauce
- 8 Oz Vegan Mozzarella Miyoko's is great
- 1-2 cups Coconut Milk
- 2 tablespoon Flour
- 2 tablespoon Vegan Butter Miyoko's again...can you tell I'm a fan?
- Pinch Salt To Taste
Toppings
- 2-3 Handfuls Arugula
- 2 Packages Mushrooms
- 2 Small Yellow Onions
- 1 tablespoon Soy Sauce
- 1 tablespoon Fig jam
- 1 teaspoon grapeseed oil
- Pinch salt to taste
Instructions
- First, prep the dough so it has time to rise. If you're using store-bought pizza dough, skip this step.
- Meanwhile, peel and thinly slice onions. Warm a tablespoon or two of grapeseed oil in a large frying pan or medium saucepan on medium heat. Place raw onions and a pinch of salt in to frying pan and cook until translucent (5-10 minutes). Then set heat to low, and let onions cook for 60-90 minutes, stirring occasionally. The onions will be golden brown when done. Set aside in a separate bowl off the heat when ready.
- While the onions are caramelizing, prepare the mushrooms. Wash and thinly slice. In a large frying pan or flat bottomed pan, saute mushrooms on medium heat in a tablespoon of grapeseed oil with a pinch of salt until they have released juices and shrink to half their original volume.
- Once mushrooms have shrunk and released juices, add a tablespoon or two of soy sauce to the pan. This is a great time to add some minced garlic and fresh thyme leaves if you have them on hand (totally optional). Cook for 2-3 minutes until the mushrooms absorb the soy sauce, then remove from pan and set aside.
- Before starting the white sauce, preheat oven to 450 F. To make the white sauce, we start off by making a roux, basically a mixture of flour and melted butter. Whisk until homogenous. Then whisk in coconut milk or other plant-based milk of choice, a half cup at a time. The goal is to avoid chunks as the sauce thickens, so when in doubt, add less, and whisk more.
- Finally, add 8 oz of vegan mozzarella cheese. Whisk until cheese combines with the roux, then remove from heat, and season with salt and pepper to taste.
- Now prep pizza dough. Place dough onto a well floured surface. Then cut in half with a pastry cutter or knife. Don't try to tear it - the less gluten breakage, the better. does a great job outlining how to properly stretch pizza dough. And if it tears, don't worry, just pinch it back together.
- Lastly, assemble the pizza. On a lined baking sheet or pizza stone, carefully lay down dough. Start with a generous layer of white sauce, followed by mushrooms and caramelized onions. Bake for 12-15 minutes or until crust just begins to brown. Let cool for 5-10 minutes, then top with fig jam and arugula, slice and enjoy!
Angela Milnes says
10/10 would recommend. Served to my meat loving family and they loved it. Came back for seconds and ate leftovers. Wild success.