This recipe is brought to you by Jenny Flanagan, Co-Founder and Owner of Dairy-Free Down Under.

Pizza can be one of the hardest dishes to recreate as dairy-free and gluten-free. But it’s also one of the dishes we missed the most when catering for our daughter’s dairy intolerance and our preference to be gluten-free. This recipe absolutely tastes like a “real” pizza – in fact, it’s so authentic tasting, you can confidently cook it for your Italian friends. As well as featuring our Dairy-Free Down Under Mozzarella Shred, it also stars my homemade tomato sauce. It’s so simple, but it’s always a crowd pleaser.  Enjoy! – Jenny

 Dairy-free and gluten-free napoletana pizza

Ingredients:

1 x pizza base (optional GF)

1 portion of Tomato Sauce (see recipe and method below)

1 pack of Dairy-Free Down Under 200g Mozzarella Shreds

A selection of your favorite toppings (I like to keep it simple and just top with fresh basil leaves).

Tomato Sauce

Ingredients

1 x tin of crushed tomatoes

2 x tablespoon of tomato puree

2 cloves garlic

1 x small brown onion finely diced

2 x tablespoons of Italian mixed herbs

Pinch of salt and pepper.

Method

1. Fry onion, garlic and herbs together until soft
2. Add tomatoes and purée
3. Stir well, season and cook for a further 10 minutes
4. Check seasoning
5. Liquidise and allow to cool slightly before using.

ASSEMBLY OF PIZZA

1. Place 2-3 tablespoons of tomato sauce on each pizza or to taste (spread evenly)
2. Place your favourite toppings on top of pizza
3. Scatter Dairy-Free Down Under mozzarella cheese shreds over the top
4. Put into oven and bake on 200°c until Mozzarella starts to melt
5. Then, put under the grill until it browns. This is an important step and key to creating that “gooey” cheesy texture
6. Pull out and top with basil leaves.

Enjoy!