Let me start off by saying if you’re vegan or dairy-free and you LOVE and MISS pizza as much as I do on the regular.. then you HAVE to try this recipe! Secondly, and very importantly, you can 100000% use this recipe to make any “regular” pizza you want by just swapping out the toppings. The only thing that makes this vegan and dairy-free is the use of my vegan mozzarella cheese. For example, I’ve used the same recipe and method but to make a pepperoni pizza, a hot Italian sausage pizza, etc.
If you’re wondering if this dish works without using a cast iron.. I’m honestly not sure because I’ve never attempted it but I would air on the side of probably not or at least not as good (and perhaps needs longer in the oven?). But if you attempt it let me know in the comments!
If your local grocery store doesn’t sell fresh pizza dough, try stopping by your local pizza shop and asking to buy some of their dough! I’ve done this before and paid $5 for a large ball 😉
Vegan Cast Iron Pizza
- all purpose flour
- 1 teaspoon olive oil
- 10-15 oz fresh pizza dough I use about 10 oz for a 12 inch cast iron
- 1/4 cup canned tomato sauce or more to your liking
- 1/3 cup vegan mozzarella see notes for link to recipe
- 1/4 cup roasted cherry tomatoes see notes for link to recipe
- fresh basil for topping
- fresh cracked black pepper
- kosher salt
Preheat oven to 475 degrees F
On a clean, dry surface throw about 2-3 pinches of all purpose flour to cover your surface. Place about 1/2 to 3/4 of your pizza dough on top of the flour and stretch it out until its about the same size of your skillet.
Place about 1 tablespoon of olive oil on your skillet and spread around the bottom and the sides. Place your dough inside the skillet.
Heat your skillet on the stovetop on medium-high heat for about 3 minutes or until the bottom begins to slightly brown. While you're waiting for the bottom to crisp, spoon on some pizza sauce and spread around leaving about 1 inch for the crust. Add small dollops of the vegan cheese and roasted cherry tomatoes.
Transfer the skillet to the oven and bake for 10-14 minutes. Remove from the skillet and place on a cutting board. Let rest for at least 5 minutes before slicing it--trust me, it will burn your mouth otherwise!
Top with chopped basil, a little salt and pepper and enjoy!