Pizza without cheese recipe – Easy Kitchen Guide

Before we dive into the main recipe, let’s talk about perfect pairings. Ah, what a delight a pizza without cheese can be when paired with a light side. Consider a leafy arugula salad with a tangy lemon vinaigrette. Or perhaps roasted garlic and rosemary potatoes? A cool glass of sparkling water with a slice of lemon and some freshly baked garlic bread can elevate your meal to an art form.

You might think a pizza without cheese sounds sacrilegious, but trust me, it’s a culinary gem waiting to be discovered. Whether you’re lactose-intolerant, vegan, or merely in search of a healthier alternative, this pizza recipe will not disappoint.

What does it mean “Pizza Without Cheese”?

A pizza without cheese essentially involves substituting the dairy element with other flavorful toppings. It maintains the traditional dough and flavorful tomato base but takes a creative twist with toppings like mushrooms, olives, and even—you guessed it—pineapple! This version ensures every bite packs a punch of flavor, despite the lack of cheese.

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How Does It Taste Like?

Imagine biting into a symphony of flavors—sweet pineapple, savory mushrooms, and the slight bitterness from Kalamata olives, all tied together by a rich tomato base. This is not a compromise; it’s a revelation. The absence of cheese actually allows each ingredient to sing its own tune, creating a harmonious yet tantalizing experience.

Why You’ll Love This

• Flavor Explosion: This cheesy-less pizza has an amazing variety of toppings that keep your taste buds entertained.
• Healthier Option: Less fat, fewer calories, but still all the satisfaction of a traditional pizza.
• Dietary Friendly: Perfect for vegans or those who are lactose intolerant.
• Easy to Make: You won’t find yourself tied to the kitchen for hours.
• Versatile: Swap and change toppings based on what you have or what you fancy.

Ingredients

For the Dough:

• 300 g self-raising flour (about 2 1/2 cups)
• 75 ml light warm water (around 1/3 cup)
• 1 teaspoon instant yeast
• 130 ml water (approximately 1/2 cup + 1 tablespoon)
• 1 teaspoon granulated sugar

For the Toppings:

• 150 g ripe pineapple chunks
• 100 g oyster mushrooms, sliced
• 5 – 6 pitted Kalamata olives
• 2 tablespoons extra virgin olive oil
• 1 can of diced tomatoes or 1/2 cup tomato puree
• 1 medium red onion, thinly sliced
• 1 teaspoon dried basil
• 3 tablespoons concentrated tomato paste
• 1 tablespoon fermented black bean paste
• 1 medium eggplant, diced
• 1/2 teaspoon smoked paprika
• 1 tablespoon capers, rinsed and drained
• Salt and freshly ground black pepper to taste

Step-by-Step Directions

Step 1: Prepare the Dough

1. Mix the dry ingredients in a large bowl: 300 g self-raising flour and 1 teaspoon instant yeast.
2. Add the sugar and stir until well distributed.
3. Gradually pour in the water—75 ml warm water and 130 ml regular water. Mix until the dough starts coming together.
4. Knead the dough for about 10 minutes until it’s smooth and elastic. Set it aside in a warm place to rise for about an hour.

Step 2: Make the Tomato Base

1. In a blender, combine the diced tomatoes or tomato puree with 3 tablespoons of tomato paste.
2. Add in the fermented black bean paste. Blend until smooth.
3. Season with dried basil, smoked paprika, salt, and pepper to taste.

Step 3: Prepare the Toppings

1. Slice the oyster mushrooms and thinly slice the red onion.
2. Cut the eggplant into small cubes.
3. Rinse and drain the capers and slice the Kalamata olives.

Step 4: Assemble the Pizza

1. Preheat your oven to 220°C (428°F).
2. Roll out the dough on a floured surface to your desired thickness and shape.
3. Spread the tomato base evenly on top.
4. Distribute the eggplant, sliced mushrooms, olives, and onions over the tomato base.
5. Add pineapple chunks and capers.

Step 5: Bake the Pizza

1. Place the pizza on a baking sheet.
2. Drizzle 2 tablespoons of extra virgin olive oil over the toppings.
3. Bake for around 15–20 minutes or until the crust is golden brown and the toppings are cooked.

Tips on Making Pizza With No Cheese

• Choose Fresh Ingredients: Always use fresh and ripe ingredients for better flavor.
• Don’t Overload Toppings: Too many toppings can result in a soggy crust.
• Pre-bake the Eggplant: Lightly cook eggplant cubes before adding them to the pizza to prevent bitterness.
• Use a Pizza Stone: For a crispier crust, use a pizza stone preheated in the oven.
• Play with Herbs and Spices: Fresh herbs like basil or oregano can add an extra layer of flavor.

Nutrition Information

How Do You Store This Cheeseless Pizza?

Storing is a breeze. Allow the pizza to cool down completely before wrapping it in aluminum foil or storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 180°C (356°F) for about 10 minutes, or until warm.

What Other Substitutes Can You Use To Make Pizza Without Cheese?

Avocado: Adds creamy texture and a boost of healthy fats.
Nutritional Yeast: Sprinkle for a cheesy flavor without the dairy.
Hummus: Spread a thin layer on the dough for extra protein and flavor.
Roasted Red Peppers: Blend into the tomato sauce for a smoky, sweet note.
Pesto: Use as a base instead of tomato sauce for a fresh twist.

Frequently Asked Questions

Conclusion

Creating a pizza without cheese doesn’t mean forfeiting flavor. With a myriad of toppings and a tasty base, this recipe is a perfect alternative that meets various dietary needs. Dive into this delightful dish and enjoy every bite—no cheese required!

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