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Pizza with toppings on board

Lactose-free pizza

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus rising
  • Easy
  • Serves 2 - 4

Make an easy family pizza and top with passata and your favourite ingredients. Delicious for all, it's ideal for anyone intolerant to lactose

Nutrition: Per serving


  • 100ml passata
  • 1 garlic clove, crushed
  • ½ tsp dried oregano
  • 50g Parmigiano-Reggiano 40g finely grated, 10g shaved with a veg peeler
  • small handful of capers, pitted olives, sliced pepperoni or pickled jalapenos (optional)
  • handful of rocket
  • 1 tbsp extra virgin olive oil

For the pizza dough

  • 300g strong white bread flour, plus extra for dusting
  • 7g sachet fast action yeast
  • 1 tsp fine sea salt
  • 2 tbsp olive oil, plus more for the bowl


  • STEP 1

    To make the pizza dough, tip the flour into a bowl, put the yeast on one side and the salt on the other. Make a well in the centre and pour in 200ml warm water and the olive oil. Mix together with your hands to form a rough dough, then tip onto a lightly floured work surface and knead for 8-10 mins until smooth and springy. Put into an oiled bowl, cover with a tea towel and leave to rise until doubled in size, about 1 hr.

  • STEP 2

    Heat the oven to 240C/220C fan/gas 9 and put a baking sheet inside to heat up. Knock the dough back into the bowl, then divide into two balls. Press the dough balls into flat rounds on a floured work surface, then roll into 5mm thick pizza bases, about 25cm wide. Transfer to two sheets of baking parchment.

  • STEP 3

    Mix the passata, garlic and oregano in a small bowl with some seasoning. Spoon the sauce over the bases, leaving a 1cm border. Scatter with the finely grated cheese and any of the toppings, if you like. Transfer the pizzas, cooking one at a time, onto the preheated tray with the baking parchment. Bake for 10 mins until the crusts are golden and crisp. Repeat with the remaining pizza.

  • STEP 4

    Top the pizzas with the rocket and the cheese shavings, then drizzle over the oil to serve.

Goes well with


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