I haven’t made a “traditional” style pizza in a long time because I don’t like most vegan cheese—and because I like my hummus version better anyways. There was a sale on Daiya cheese so I thought I would give the mozzarella a try since I like their cheddar.
I was a little disappointed because it tastes just like the cheddar. I wanted the slightly salty and creaminess of the mozzarella, instead it was slightly sweet and dense. These are good qualities for cheddar cheese, but not mozzarella. They must use the same formula, just minus the food coloring. I didn’t hate it, but I would not call it mozzarella. It’s just a nice generic white cheese substitute.
I used my usual array of veggies I bought pre-chopped from the salad bar at the grocery store. But, this time I loaded it up with fresh basil. I even added some to a store-bought sauce. The rich herb flavor blended really nicely with the sweetness of the cheese.
Cheese and Veggie Pizza
1 pre-baked pizza crust (try mine)
1/2 cup tomato basil sauce
1/2 cup vegan mozzarella cheese (Try Daiya)
Handful fresh basil
Handful fresh kalamata olives, chopped
1/2 of a tomato, sliced
1/8 cup red onion, sliced
Pre-heat the oven to 500 degrees Fahrenheit.
Spread the sauce evenly over the pre-baked crust.
Sprinkle on the mozzarella.
Place an even, single layer of basil on top of the cheese.
Top with the remaining veggies.
Bake for 10-15 minutes, until the veggies are cooked. Since this is non-dairy cheese, it will not get all bubbly and brown like real mozzarella does. It will burn if you leave it in the oven longer than 15 minutes. Although it doesn’t bubble, it does get pretty gooey.
It was yummy and definitely a nice change, but I still like my hummus version better.