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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
