Lactose-Free Homemade Pizza with Capers and Rocket Recipe

Introduction

This lactose-free pizza is a simple and delicious option for those avoiding dairy without sacrificing flavor. Crisp crust, tangy tomato sauce, and savory Grana Padano cheese combine to create a satisfying meal anyone can enjoy.

Ingredients

• 100ml passata
• 1 garlic clove, crushed
• ½ tsp dried oregano
• 50g Grana Padano (40g finely grated, 10g shaved with a vegetable peeler)
• Small handful of capers, pitted olives, sliced pepperoni, or pickled jalapenos (optional)
• Handful of rocket
• 1 tbsp extra virgin olive oil
• 300g strong white bread flour, plus extra for dusting
• 7g sachet fast action yeast
• 1 tsp fine sea salt
• 2 tbsp olive oil, plus more for the bowl

Instructions

1. Step 1: To make the dough, tip the flour into a bowl. Place the yeast on one side and the salt on the other. Make a well in the center and pour in 200ml warm water and 2 tbsp olive oil. Mix together with your hands to form a rough dough.
2. Step 2: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and springy. Place the dough in an oiled bowl, cover with a tea towel, and leave to rise until doubled in size, about 1 hour.
3. Step 3: Heat the oven to 240°C (220°C fan)/gas mark 9. Place a baking sheet inside to heat up.
4. Step 4: Knock the risen dough back down and divide it into two balls. Press each ball into flat rounds on a floured surface and roll out to about 5mm thick and 25cm wide. Transfer each base onto separate sheets of baking parchment.
5. Step 5: Mix the passata, crushed garlic, and dried oregano in a small bowl. Season to taste. Spoon the sauce evenly over the bases, leaving a 1cm border around the edges.
6. Step 6: Scatter the finely grated Grana Padano over the sauce and add any optional toppings you like, such as capers or olives.
7. Step 7: Transfer one pizza at a time (with the parchment) onto the preheated baking sheet. Bake for 10 minutes or until the crust is golden and crisp. Repeat with the second pizza.
8. Step 8: Once baked, top the pizzas with rocket leaves and the shaved Grana Padano. Drizzle with extra virgin olive oil before serving.

Tips & Variations

• For extra flavor, add fresh basil leaves before serving or substitute oregano with dried thyme for a different herb twist.
• If you prefer a thinner crust, roll the dough out a bit more but watch the baking time to avoid burning.
• Use gluten-free flour if you need to make this pizza gluten-free, but note that the texture of the dough may differ.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or on a skillet to preserve the crispness of the crust. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is Grana Padano truly lactose-free?

Yes, Grana Padano is naturally lactose-free because it is aged for at least 9 months, during which lactose is broken down.

Can I prepare the dough ahead of time?

Absolutely. You can prepare the dough and let it rise in the fridge overnight. Bring it to room temperature before shaping and baking.

Lactose-Free Homemade Pizza with Capers and Rocket Recipe

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★★★★★

4.6 from 69 reviews

• Author: Noah
• Total Time: 1 hour 40 minutes
• Yield: 2 pizzas 1x
• Diet: Low Lactose

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Description

This lactose-free pizza recipe features a homemade dough topped with a flavorful garlic and oregano tomato sauce, Grana Padano cheese, and optional savory toppings. Finished with fresh rocket and extra virgin olive oil, it offers a crisp, golden crust and a deliciously balanced taste without lactose.

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Ingredients

Scale 1x2x3x

For the Dough

• 300g strong white bread flour, plus extra for dusting
• 7g sachet fast action yeast
• 1 tsp fine sea salt
• 200ml warm water
• 2 tbsp olive oil, plus more for the bowl

For the Topping

• 100ml passata
• 1 garlic clove, crushed
• ½ tsp dried oregano
• 40g Grana Padano, finely grated
• 10g Grana Padano, shaved with a veg peeler
• Small handful of capers, pitted olives, sliced pepperoni or pickled jalapenos (optional)
• Handful of rocket
• 1 tbsp extra virgin olive oil

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Instructions

1. Make the Dough: In a large bowl, tip in the flour. Place the yeast on one side of the bowl and the salt on the other side. Make a well in the center and pour in 200ml of warm water and 2 tablespoons of olive oil. Mix everything together using your hands until it forms a rough dough.
2. Knead the Dough: Tip the dough onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth and springy. Once kneaded, place it into a bowl lightly coated with olive oil, cover with a tea towel, and leave to rise in a warm place for about 1 hour, or until the dough has doubled in size.
3. Preheat Oven and Prepare Baking Sheet: Heat your oven to 240°C (220°C fan or gas mark 9). Place a baking sheet inside to preheat.
4. Shape the Dough Bases: After the dough has risen, gently knock it back into the bowl. Divide the dough into two equal balls. On a floured surface, press each ball into flat rounds, then roll out to about 5mm thickness and 25cm in diameter. Transfer each base to a sheet of baking parchment.
5. Prepare Sauce and Assemble Pizzas: In a small bowl, mix the passata, crushed garlic, dried oregano, and season to taste. Spoon the sauce evenly over both pizza bases, leaving about a 1cm border. Scatter the finely grated Grana Padano cheese over the sauce and add any optional toppings like capers, olives, pepperoni, or jalapenos.
6. Bake the Pizzas: Transfer one pizza at a time on the baking parchment to the preheated baking sheet. Bake each pizza for about 10 minutes or until the crusts are golden and crisp. Repeat with the second pizza.
7. Add Fresh Toppings and Serve: Once baked, top the pizzas with the fresh rocket leaves and the shaved Grana Padano. Drizzle with 1 tablespoon of extra virgin olive oil. Serve immediately.

Notes

• Make sure the water used for the dough is warm, not hot, to activate the yeast effectively without killing it.
• The optional toppings can be adjusted to your preference or diet to keep the pizza lactose-free and suit taste preferences.
• Use baking parchment for easy transfer of pizzas into the hot baking sheet and to prevent sticking.
• For a crisper base, consider preheating a pizza stone instead of a baking sheet if available.
• Grana Padano cheese is naturally low in lactose, making it suitable for lactose-free diets, but always check the label.

• Prep Time: 20 minutes
• Cook Time: 10 minutes per pizza
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Keywords: lactose-free pizza, homemade pizza dough, Grana Padano, Italian pizza, gluten containing pizza, lactose free cheese pizza