Florentine Dairy-Free Spinach and Tomato Pizza Recipe

Introduction

This Florentine dairy-free pizza is a delicious and vibrant take on classic Italian flavors, perfect for those avoiding dairy. Featuring a crispy thin crust topped with savory tomato sauce, spinach, and your favorite toppings, it’s both satisfying and easy to customize.

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 2 garlic cloves, sliced
• 400g can chopped tomatoes
• 400g frozen spinach, defrosted
• Toppings of your choice – anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers
• 2 eggs
• Small handful basil leaves
• 2 handfuls rocket
• Juice of ½ lemon
• 350g strong white flour
• 7g sachet fast-action dried yeast
• 1 tbsp coarse or fine semolina
• 1 tsp salt
• 275ml lukewarm water

Instructions

1. Step 1: Make the dough by tipping the flour into a mixing bowl. Add 1 tsp salt to one side and the yeast to the other. Pour in 275ml lukewarm water and mix on slow speed until a sticky dough forms. Increase speed and mix for 5–6 minutes until the dough springs back when pressed.
2. Step 2: Place the dough in a lightly oiled bowl, cover, and leave in a warm place to prove until doubled in size.
3. Step 3: While the dough proves, heat 2 tbsp olive oil in a frying pan. Add sliced garlic and sizzle briefly, then add the chopped tomatoes. Season lightly and simmer for 5 minutes until the sauce thickens.
4. Step 4: Preheat the oven to 220°C (200°C fan)/gas mark 7. Knead the dough lightly, then divide into two halves. Roll each portion as thinly as possible on a baking sheet dusted with semolina.
5. Step 5: Spread the tomato sauce evenly over each base, leaving a small border. Scatter over the defrosted spinach and add your chosen toppings. Drizzle with a little olive oil.
6. Step 6: Bake the pizzas for 5 minutes. Remove from the oven and carefully crack an egg onto each pizza. Swap the positions of the baking sheets and bake for another 10 minutes or until the base is cooked and the egg is set to your liking.
7. Step 7: Toss the basil and rocket with a drop of olive oil and lemon juice. Scatter the greens over the pizzas just before serving.

Tips & Variations

• For extra flavor, mix some chili flakes or dried oregano into the tomato sauce before spreading it on the base.
• Substitute rocket with baby spinach or arugula if preferred.
• Add slices of vegan cheese on top before baking for a cheesier option that remains dairy-free.
• Use fresh spinach instead of frozen by sautéing it briefly until wilted.
• To make the crust gluten-free, experiment with a gluten-free flour blend suited for bread or pizza dough.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to keep the crust crispy. Avoid microwaving as it may make the base soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pizza dough by hand instead of a mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl and knead on a floured surface for about 10 minutes until smooth and elastic.

Can I prepare the tomato sauce in advance?

Absolutely. The tomato sauce can be made a day ahead and stored in the refrigerator. This can save time and allows the flavors to deepen.

Florentine Dairy-Free Spinach and Tomato Pizza Recipe

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★★★★★

4.5 from 128 reviews

• Author: Hailey
• Total Time: 1 hour 35 minutes
• Yield: 2 medium-sized pizzas 1x
• Diet: Halal

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Description

This Florentine dairy-free pizza features a crispy, homemade white flour base topped with a rich tomato and garlic sauce, nutrient-packed spinach, and your choice of savory toppings. Finished with perfectly baked eggs and fresh basil and rocket salad with a lemony dressing, this vibrant pizza is a delicious and dairy-free twist on the classic Italian favorite.

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Ingredients

Scale 1x2x3x

For the Dough

• 350g strong white flour
• 7g sachet fast-action dried yeast
• 1 tsp salt
• 275ml lukewarm water
• 1 tbsp coarse or fine semolina (for dusting)
• Olive oil (for greasing and drizzling)

For the Tomato Sauce

• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 400g can chopped tomatoes
• Salt and pepper, to season

For the Toppings

• 400g frozen spinach, defrosted
• Toppings of your choice: anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers
• 2 eggs

For the Salad

• Small handful basil leaves
• 2 handfuls rocket
• Juice of ½ lemon
• Olive oil (for dressing)

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Instructions

1. Make the Dough: In a large bowl or the bowl of a tabletop mixer fitted with a dough hook, tip in the flour. Add 1 tsp of salt to one side of the bowl and the yeast to the other side, keeping them separate initially. Pour in 275ml lukewarm water and mix slowly to combine until the dough starts to form. Increase the speed and knead for 5-6 minutes until the dough is smooth and elastic; when pressed with a finger, the indent should spring back quickly.
2. Prove the Dough: Lightly oil a clean bowl, place the dough inside, cover with a clean cloth or cling film, and leave it in a warm place to prove until it has doubled in size, approximately 1 to 1.5 hours.
3. Prepare the Tomato Sauce: While the dough is proving, heat 2 tablespoons olive oil in a frying pan over medium heat. Sizzle the sliced garlic cloves for a few seconds until fragrant but not browned. Add the chopped tomatoes, season with salt and pepper, then simmer the sauce gently for about 5 minutes or until it thickens slightly. Remove from heat.
4. Preheat the Oven: Set the oven to 220°C (200°C fan) or Gas Mark 7 and allow it to fully heat while preparing the pizzas.
5. Shape the Pizza Bases: Once the dough has doubled, turn it out onto a floured surface and knead it briefly. Divide the dough into two equal portions. Roll each portion out as thinly as possible. Place each base on a baking sheet generously dusted with semolina to prevent sticking.
6. Assemble the Pizzas: Spread the tomato sauce evenly over each base, leaving a small margin around the edges. Scatter the defrosted spinach evenly over the sauce. Add your preferred toppings such as anchovies, olives, capers, pepperoni, artichoke hearts, or grilled peppers. Drizzle a little olive oil over the toppings.
7. Initial Bake: Place the baking sheets in the oven and bake the pizzas for 5 minutes to start cooking the bases and toppings.
8. Add Eggs and Continue Baking: Remove the pizzas from the oven and carefully crack one egg onto each pizza. Swap the position of the baking sheets to ensure even cooking. Return to the oven and bake for an additional 10 minutes or until the base is cooked through and the eggs are done to your liking.
9. Prepare the Salad Dressing: While the pizzas bake, mix the lemon juice with a drizzle of olive oil. Toss the basil leaves and rocket in this dressing.
10. Serve: Once the pizzas are cooked, scatter the dressed basil and rocket salad over the top. Drizzle a little extra olive oil if desired, then slice and serve immediately for a fresh, flavorful dairy-free pizza experience.

Notes

• You can customize the toppings according to preference, making this recipe versatile for various tastes.
• Ensure spinach is well drained after defrosting to avoid soggy pizza bases.
• Use strong white flour for best dough elasticity and texture.
• If you don’t have a mixer, knead the dough by hand for about 10 minutes.
• Cooking times may vary slightly depending on oven performance; watch for a crisp, golden base and set egg whites.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Keywords: Florentine pizza, dairy-free pizza, spinach pizza, homemade pizza dough, easy pizza recipe, Italian pizza, egg-topped pizza