No Cheese Pizza Recipes

31 BEST CHEESELESS PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

NO-CHEESE PIZZA

Steps:

• Add the sugar and warm water to the yeast in a cup. Stir until the yeast and sugar is completely dissolved.
• Leave to stand for 5 minutes or until the yeast rises.
• Add the yeast to the flour in a mixing bowl.
• Add the water and knead until a dough is formed. (Be careful while adding the water and check the consistency of the dough before adding more. It will be difficult to handle a watery dough.).
• Dust a board with flour and roll the dough flat just slightly larger than the size of the pizza tray.
• Sprinkle some flour on a 30 cm pizza tray.
• Loosely wrap the dough around the rolling pin to transfer it to the tray.
• Cover with a cloth and leave to stand in a warm place for about 20 minutes.
• Preheat over at 180 degrees Celsius.
• In the meantime, slice the aubergine about 5 mm thick.
• Add the black bean sauce to the sliced aubergines. Mix well.
• In a frying pan add 2 tablespoons of olive oil.
• Add the aubergines and stir to coat them in the oil. Cover and allow to cook on medium heat until half cooked, turning occasionally. Be careful not to burn them, they can scorch quite easily!
• Remove from the pan; set aside.
• In the same pan, add the chopped tomatoes. Allow to reduce a little bit for 2-3 minutes, mashing the tomatoes slightly to a semi-puree. Add salt.
• By this time the dough would have risen.
• Place the dough in the oven to pre-cook for 12 minutes.
• In the meantime, cut the mushrooms and pineapples into small pieces (how small or big depends on how you prefer them to be!).
• Slice the onion into rings.
• Cut the pitted olives in half.
• Remove pizza dough from the oven and lay on a stand.
• Start by spreading a layer of the tomato sauce on the dough.
• Sprinkle with some dried basil.
• Arrange the aubergines.
• Arrange the mushrooms, olives, pineapple and red onion.
• Sprinkle a few spoonfuls of tomato puree on top.
• Add some cracked pepper.
• Put in the oven for 20 minutes.
• Remove, slice and serve.

NO CHEESE VEGETABLE PIZZA

Steps:

• Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.
• Spread the mixture over the crust.
• Chop the flesh of the roasted eggplant and spread over the sauce.
• Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant.
• Bake the pizza for 20 to 25 minutes or until the crust is golden brown.

VEGETARIAN/VEGAN PIZZA (NO CHEESE)

Steps:

• Mix water, yeast and sugar and let stand 10 minutes to start bubbling.
• Add flour to yeast mix and blend well.
• Place in a greased or oiled bowl, and cover with a warm damp cloth.
• Allow to rise in a warm place until double in bulk, around 1 hour.
• Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust.
• Bake in a preheated 450° F oven for 7 minutes. Crust may be refrigerated or frozen at this point. If using right away, turn oven down to 350°F.
• Place olive oil, basil, garlic, ketchup, pine nuts, and lemon juice in blender and process until smooth.
• Spread mixture onto baked pizza crust evenly.
• Add tomatoes, mushrooms and onions (or whatever you like, really) and bake at 350° for 10 minutes.