Greek-style vegan pizza recipe with dairy-free feta cheeze apple pie recipe brown sugar crumb topping

A few months ago, I posted an incredible top allergen-free recipe for cookie dough cupcakes. It was a sample from debbie adler’s latest cookbook, sweet, savory & free. The cupcakes are from the “sweet” side, so today we’re sharing her greek-style vegan pizza recipe as a sample from the “savory” side. And of course, both recipes are “free” from top allergens!

I told you a little about sweet, savory & free in this post, but I want to offer some more specifics. As mentioned, the entire cookbook is vegan, gluten-free, and top allergen free. The chapters include recipes within recipes (homemade staples); morning munchies; soup is good food; meals in muffin tins and ramekins; pizza, pasta, rice, and noodles; the main attraction; the side show; and the bread basket.

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.Feta cheeze


What I love most when coming up with recipes is combining ethnic foods in new and surprising ways. And so it is with this one. I gathered all foods grecian, marched them front and center into italian territory, and came out victorious with a big fat greek pizza. And the best part is everyone gets along so well. The olives, onions, spinach, feta, and cherry tomatoes get all aromatic and spicy with the oregano and red pepper flakes. And they sit together so comfortable and cozy in the chewy and crisp crust. It was meant to be all along. [please note that the prep time does not include rising and chilling times.]

• preheat the oven to 200°F and then turn it off. Place a pizza stone in the oven while it is preheating. (if you don’t have a pizza stone, you can place the pizza dough on a 15 × 13-inch baking sheet)

• to make the crust: combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.Piece parchment

• to make the feta cheeze: combine the tofu, apple cider vinegar, lemon juice, oregano, and thyme in a small bowl. Let this mixture marinate in the refrigerator for at least 1 hour.

• after the dough has risen, remove the dishtowel and place the dough on a lightly floured piece of parchment paper with another piece of parchment on top of the dough. Roll it out into a circle about 11 inches in diameter. Remove the top piece of parchment.

• to use the other greek toppings: take the pizza dough out of the oven, top with the onions, tomatoes, spinach, olives, nutritional yeast, oregano, red pepper flakes, and feta cheeze.

• to make the glaze: mix together the molasses, water, and nutritional yeast in a small bowl. Brush the perimeter of the pizza dough with the glaze.

• transfer the pizza stone from the oven to a wire rack, and let sit for 15 minutes before cutting the pizza into 6 slices. This allows the dough to come together without getting gummy.Piece parchment

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