If there’s one thing I was bummed I couldn’t eat on the reg after I was diagnosed with an intolerance to dairy, it was pizza. Hot, cold, thin crust, deep dish: they all hold a special place in my heart.
In the last year, I’ve been getting used to adjusting recipes to adhere to my new food lifestyle and pizza is no exception. So how do I make it dairy free? Let’s begin.
The best part about this pizza, is that most of the ingredients are things I already have lying around like peppers and onions. And even better, the prep time is 10 minutes (at most) which is why Sundays are the best days to make this.
I should note this recipe was inspired by one of my favorite new-ish pizza joints in Chicago called Homeslice. They, unlike most pizza places around, cater to the dairy-free, gluten free, meat-free and probably a billion other “free” diets.
There are a million different toppings to options I could have gone with, but I decided to stick to the classics. I’ll save the fancy shmance stuff for next time. Take a gander at the recipe below & happy pizza eating!
– Pilsburry Pizza Crust
– 1/2 cup green peppers
– 1/3 cup of yellow onions
– 25 ounce Pearls Chopped Black Olive
– 1 cup of turkey pepperonis
– 1/2 cup of Pepperoncinis
– 1/2 cup of chopped celery
– Classico Pizza Sauce
– Pre-heat the oven to 425 degrees.
– Chop onions, celery, and green peppers
– Open tin of pizza crust and spread the crust across a medium sized pan until it covers the entire pan.
– Spread the pizza sauce across the crust until there is about a 1/23 inch layer
– Start sprinking the veggies on and top them with the pepperoni slices
– Once you’ve added all the toppings, place the pizza in the oven for about 15 minutes or until the crust is golden brown.
Cut into small squares and enjoy!