Cookwith

Name: Dairy-Free High-Protein Mushroom & Pepper Pizza
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200g high-protein all-purpose flour (or bread flour); 120ml lukewarm water; 2 tsp instant yeast; 1/2 tsp sugar; 1/2 tsp salt; 1 tbsp olive oil; 150g cooked, diced chicken breast (or plant-based chicken for vegan); 100g cremini mushrooms, thinly sliced; 80g red bell pepper, thinly sliced; 40g yellow bell pepper, thinly sliced; 1 small red onion, thinly sliced; 100g dairy-free mozzarella-style shreds; 100g tomato passata or crushed tomatoes; 1 clove garlic, minced; 1 tsp dried oregano; 1/2 tsp dried basil; Freshly cracked black pepper; Fresh basil leaves (for garnish); Nonstick spray or extra olive oil for pan

Dairy-Free High-Protein Mushroom & Pepper Pizza

SeasonedPepper0687

This pizza delivers classic Italian flavor—without any dairy! The crust is made from high-protein flour and gets a quick rise for a chewy, bubbly base. Sautéed mushrooms and sweet peppers offer savory depth, while dairy-free mozzarella gives that gooey, cheesy experience. Roasted chicken breast boosts protein, making every slice satisfying and perfect for a light summer dinner. The simple homemade tomato sauce, seasoned with garlic and herbs, keeps things fresh and bright. Even non-dairy eaters will love the crispy edges, colorful toppings, and classic pizzeria aroma. Serve hot and enjoy a guilt-free, protein-packed pizza night!

Ingredients

Instructions

In a mixing bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and olive oil. Mix and knead until a smooth dough forms (about 5-7 minutes). Cover and let rise in a warm spot for 30 minutes or until doubled.
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven now.
While dough rises, heat a nonstick skillet over medium heat. Add a drizzle of olive oil, then mushrooms, peppers, and red onion. Sauté 4-5 minutes until just softened. Add minced garlic in last 30 seconds. Season with salt, pepper, dried oregano, and basil. Set aside.
Punch down dough and roll out on a floured surface to a 10-12 inch circle. Transfer to a parchment-lined baking sheet or pizza peel.
Spread tomato passata evenly over the crust, leaving a 1/2-inch border. Scatter sautéed vegetables evenly. Distribute chicken breast pieces (or vegan substitute) over top.
Sprinkle dairy-free mozzarella shreds evenly. Mist edges with olive oil for extra crispness.
Bake for 12-15 minutes until crust is golden and cheese is melted. Rotate halfway for even baking.
Remove from oven. Let rest 2 minutes, then garnish with fresh basil. Slice and serve.