Cheese Pizza with Basil Leaves (Lactose-Free)
This pizza is topped with Daiya brand shredded mozzarella non-dairy cheese, made from tapioca flour, arrowroot flour and vegetable oil. Daiya can be found at most natural food stores. This non-dairy cheese is not as rich as regular cheese, but you can make up for it by drizzling a little olive oil on your slices just before eating.
- 1 pound frozen pizza dough, defrosted
- 1/4 cup flour
- 3 tablespoons olive oil, divided, plus extra for garnish
- 2 tablespoons cornmeal
- 2 cloves garlic, minced
- Salt and pepper
- 1 cup whole, peeled tomatoes, canned
- 1 cup fresh basil leaves
- 1 tablespoon dried oregano
- 1 cup shredded mozzarella-style Daiya brand cheese
- Chili flakes, for garnish
- Salt and pepper
Pre-heat the oven to 450°F.
Roll the dough out as thinly as possible. If you have a 14-inch round pizza stone or pan, the dough should reach just over the edges of the pan. If you are using a baking sheet, roll the dough in a rectangle shape.
Lightly oil the pan. Spread out the cornmeal, then lay the dough on the pan. Roll in the edges of the dough to prevent burning. Drizzle the dough with 2 tablespoons of the olive oil and spread it evenly over the dough with your fingers. Spread the minced garlic and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
Break up the tomatoes into smaller pieces and spread them over the dough, followed by the basil leaves, oregano and shredded cheese. Top the pizza with the remaining 1 tablespoon olive oil and a dash of salt. Brush the rolled edges with a little cold water.
Put the pizza in the oven and bake for 15 minutes. If it’s not done, rotate the pan and check again in 5 minutes. When the pizza is done, the cheese should just be starting to brown.
Slice with a pizza cutter and garnish with chili flakes and olive oil.