Delicious Pizza Without Cheese

I never thought I’d be the one advocating for pizza without cheese, but here we are. Growing up, the mere suggestion would have caused an uproar in our house. My kids still give me strange looks when I make it this way.

But here’s the thing – sometimes the simplest changes lead to the biggest discoveries. After trying it at a local pizzeria last year, I realized that skipping the cheese lets all the other flavors shine through. The sauce becomes the star, and the toppings actually taste like, well, themselves. For anyone who’s dairy-free or just looking to try something different, this might just become your new go-to pizza style.

What Kind of Pizza Dough Should I Use?

The foundation of any great pizza is the dough, and you’ve got several options to work with here. Store-bought pizza dough from your local grocery store or pizzeria will work perfectly fine – just make sure to let it come to room temperature before working with it, which makes it much easier to stretch. If you’re feeling ambitious, homemade dough is also a great choice and typically only requires basic ingredients like flour, yeast, water, and salt. For the best texture, look for dough that feels slightly tacky but not sticky when you touch it, and aim for one that’s been freshly made within the last day or two. When working with your dough, remember to handle it gently and let it rest if it starts springing back too much while you’re shaping it.

Options for Substitutions

This dairy-free pizza recipe is super adaptable! Here are some easy swaps you can try:

• Broccoli: Not a broccoli fan? Try cauliflower florets, chopped Brussels sprouts, or even kale as your green base. Just make sure to chop them finely so they cook evenly.
• Cherry tomatoes: Regular diced tomatoes work just fine here. You can also use grape tomatoes or even regular tomatoes cut into small chunks.
• Fresh corn: When fresh corn isn’t in season, frozen corn (thawed) is a good stand-in. About ¾ cup will do the trick.
• Red onion: Feel free to use white or yellow onions, or even shallots for a milder flavor.
• Jalapeño: You can skip it if you don’t like heat, or swap in serrano peppers for more kick. Bell peppers work too if you want the pepper flavor without the spice.
• Sun-dried tomatoes: If you can’t find sun-dried tomatoes, you can use roasted red peppers or extra fresh tomatoes. The flavor will be different but still good!
• Pizza dough: Store-bought or homemade both work great. You can also try cauliflower crust or flatbread for a different base.
• Fresh herbs: If fresh basil or thyme aren’t available, use dried herbs – just remember to use about 1/3 of the amount since dried herbs are more concentrated.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheese-free pizza is achieving that satisfying texture and flavor without dairy – the key is to pre-roast your vegetables before adding them to the pizza, as this concentrates their flavors and prevents excess moisture from making your crust soggy. A common mistake is overcrowding the pizza with toppings, which can lead to uneven cooking and a wet center; instead, spread your vegetables in a single layer and leave some space between them to allow for proper heat circulation. To ensure a crispy crust, always preheat your pizza stone or baking sheet for at least 30 minutes before baking, and brush the dough with olive oil to create a barrier between the toppings and the crust. For the best texture, chop your broccoli into small, even pieces and avoid using frozen vegetables, as they release too much water during baking and can make your pizza base soft.

What to Serve With Cheese-Free Pizza?

Since this veggie-loaded pizza is on the lighter side without cheese, you can have fun with some hearty sides to round out your meal. A simple arugula salad dressed with lemon juice and olive oil adds a nice peppery crunch that works really well with the pizza’s fresh toppings. If you’re serving this for dinner, try pairing it with some roasted garlic knots or breadsticks – because let’s be honest, there’s no such thing as too many carbs when it comes to Italian food! For a complete meal, you might want to add a bowl of minestrone soup or some grilled vegetables tossed with herbs to complement the pizza’s fresh flavors.

Storage Instructions

Keep Fresh: This cheese-free pizza stays good in an airtight container in the fridge for up to 3 days. I recommend storing any leftover slices with pieces of parchment paper between them to prevent them from sticking together. The vegetables might release some moisture over time, but don’t worry – that’s totally normal!

Freeze: You can freeze the baked pizza for up to 2 months. Just wrap individual slices in plastic wrap and then aluminum foil, or place them in a freezer-safe container. This is super handy when you need a quick meal – just remember that the vegetables might be a bit softer after thawing.

Warm Up: To get your pizza tasting fresh again, pop it in a preheated oven at 350°F for about 5-10 minutes, or until it’s heated through. Using a pizza stone or baking sheet helps crisp up the bottom. Skip the microwave if you can – it tends to make the crust a bit chewy.

Preparation Time	15-20 minutes
Cooking Time	15 minutes
Total Time	30-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 20-25 g
• Fat: 40-50 g
• Carbohydrates: 120-130 g

Ingredients

• 1 small broccoli head (florets chopped finely, top of stalk diced to make ½ cup)
• ⅓ cup cherry tomatoes, halved
• Kernels from 1 fresh corn cob
• ¼ cup roughly chopped red onion
• ½ jalapeño, thinly sliced
• 4 diced sun-dried tomatoes in oil
• Drizzle of extra-virgin olive oil (for brushing and drizzling)
• Sea salt
• Freshly ground black pepper
• 1 pound pizza dough (either pre-made or homemade)
• Cashew cream
• ½ cup basil leaves
• 2 tablespoons thyme leaves
• Crushed red pepper flakes

Step 1: Preheat the Oven and Prepare Vegetables

Begin by preheating your oven to 450°F.

In a medium bowl, combine broccoli, cherry tomatoes, corn, onion, jalapeño, and sun-dried tomatoes.

Drizzle the mixture with olive oil and sprinkle with salt and pepper.

Toss everything to ensure the vegetables are well-seasoned and evenly coated with olive oil, creating a flavorful topping for your pizza.

Taste to adjust the seasoning if necessary.

Step 2: Prepare the Pizza Base

Take your pizza dough and stretch it onto a 14-inch pizza pan.

Brush the outer edges of the dough lightly with olive oil to give them a nice golden finish during baking.

Spoon a few scoops of cashew cream onto the center of the dough and spread it out into a thin, even layer.

Step 3: Add Toppings and Bake the Pizza

Evenly sprinkle the seasoned vegetable mixture over the layer of cashew cream on the dough.

Place the pizza in the preheated oven and bake for approximately 15 minutes, or until the crust is golden and cooked through, and the broccoli becomes tender and roasted.

Step 4: Finish and Serve

Once baked, remove the pizza from the oven.

Drizzle generously with cashew cream across the top; if your cashew cream is too thick to drizzle, stir in a little water to thin it out.

Finish by topping with fresh basil, fresh thyme, and a few pinches of red pepper flakes for a bit of heat.

Slice and serve your delicious homemade pizza hot!