Tag Archives: vegan pizza

Cheeseless Pizza + Daiya = Happy Vegan Pizza

5 Jun

Okay, so there are quite a few choices for prepackaged frozen vegan pizzas out there now, most of which I think I’ve reviewed!  However, I still find that adding my own Daiya to either a home made pizza or a frozen cheeseless one still gives me the best results for my palate. I keep all 3 flavors of Daiya (though I still haven’t tried the pepperjack yet, but the reviews are awesome) in the freezer at all times. Keeping in the freezer lets you just use however much you need without the worry of it going bad after opening.

My two current faves are the Amy’s roasted veggie cheeseless pizza, and the 365/Whole Food house label personal size vegan cheeseless pizzas.

My frozen pizza making usually goes like this…

1. Preheat toaster oven. I use the convection setting. Remove pizza from box. Remove overwrap. Cut pizza box open and place pizza on it*.

2. Shake nutritional yeast, oregano, and crushed red peppers all over pizza. Top with preferred amount of Daiya cheese(s).

3. Bake 10 minutes. Cut into 4ths or 6ths or 8ths. Eat. YUM!

*this keeps everything clean. you can dress the pizza in the cut open box. put the pizza in to bake. shake out the mess, and then cut it back in the box. oh? you have some leftover? close the box, and put it in the fridge!

Whole Foods 365 Vegan Gluten-Free Rice Crust Pizza

24 May

So here is my follow up to my review of their whole wheat crust version.  This was surprisingly great! Not only was the crust delicious, but the toppings were plentiful! Same great sauce and veggies as the whole wheat one. I’m not the gluten-free type, but I think I may have liked this just as much, if not better than the whole wheat one. I topped it with nutritional yeast, oregano, crushed red peppers and a handful of Daiya mozzarella before baking.

SO GOOD! And a wonderful, quick lunch.

PS – I bake for 10 minutes, at 425* on my toaster oven’s convection setting.

Whole Foods 365 Frozen Vegan Pizza

12 May

So here is the third of my reviews of new vegan frozen options. These little personal pizzas are Whole Foods’ 365 house label’s new offerings. They are well priced, and come in whole wheat or gluten free rice crust. No fake cheese here, which may be a plus for some, no soy, and the only allergen in this one is wheat.

The toppings were not really very plentiful. (EDIT: to be fair, the second one I bought had WAY more toppings! this is probably not the norm!!!)

I decided to sprinkle on a little nutritional yeast and a generous amount of Daiya mozzarella before cooking.

The results were really good! I liked the crust, the sauce was tasty, and the veggies were a good combination (although they could have used more!).

Italian Feast: Roasted Garlic & Tomato Basil Pasta with Moussaka Pizza and Cheesesticks

10 Apr

So I went all out for this Italian themed Sunday feast. I had picked up a medium and large dough ball from my local pizzeria on the way home from work Friday, and I really wanted a roasted garlic sauce to go with some fresh tomatoes and basil. I totally winged this sauce and I thought it came out pretty awesome. I ended up making pizza sauce by using up some leftover tomato paste and adding some Italian spices, salt & pepper, and veggie stock to thin it out. This doubled as the dipping sauce for the cheesesticks. I got to use up some of the leftover [Veganomicon] moussaka I made earlier in the week by dismantling it and using it as an amazing pizza topping. I couldn’t believe how great that combination came out on the pizza. Somehow I managed to get everything done and still hot, so that was nice too!

Roasted Garlic & Tomato Basil Pasta

8 oz desired pasta shape, cooked according to box instructions (I used farfalle)

1/2 pint grape or cherry tomatoes, halved
2 small to medium tomatoes, roughly chopped
10 cloves of garlic
1 large shallot, sliced thinly
1 tsp. balsamic vinegar
pinch of Italian seasoning (I use and Italian blend grinder that has salt & pepper too)
Salt & Pepper (but I still used a little extra sea salt & fresh ground pepper)
Olive oil for misting

1/2 c. vegan parm
1 tbsp. vegan mozzarella/Daiya Italian shreds (it was what i had left after the pizza making ; )
about 8 big basil leaves, sliced into chiffonade (see note below!)


1. Preheat oven to 400*F. Lightly mist an 8×8 baking dish with olive oil.

2. Combine tomatoes, garlic, shallots, balsamic, and seasonings in prepared pan and spray lightly with olive oil. Bake for 30-35 minutes. (I baked in the toaster oven because I had the big oven going with the pizzas, so I covered it with foil (to keep from burning) for the first 20 minutes, and then uncovered for 15 minutes.)

3. Toss with freshly drained pasta, add vegan parm, mozzarella, and basil. (NOTE: to chiffonade basil take the leaves and pile them on top of each other. Roll them up and slice thinly. Presto. You look fancy. This was my first time doing it!)

Serve with a little extra basil on top for garnish, and enjoy!

(sorry for the blurry pic!)

Lots of yumminess ready for roasting.

Getting those lovely bites of melt-in-your-mouth garlic was amazing. Really nice with the fresh basil that I clipped from my new patio herb garden!

And now for the cheesesticks & pizza…

I scored the dough with a dinner knife so that they’d be easy to pull apart once cooked, but wouldn’t fall apart during the process.

I then lightly misted with olive oil, sprinkled with garlic powder and added Daiya cheddar and italian shreds.

Mist once more with olive oil and sprinkle with a little more garlic powder and vegan parm if you like.

After kneading and stretching the dough, make sure you stab it a billion times with a fork to keep the air bubbles at bay.

Here is the dismantled moussaka turned pizza toppings: thinly sliced, roasted eggplant, zucchini, and potatoes and a few dots of the almond cream sauce over the tomato paste based sauce I made.

And here it is all melty with Daiya goodness and ready to hit the table.

It was a true feast!

Mellow Mushroom! Delray Beach

26 Feb

Just a few quick pics from dinner the other night at mellow mushroom! Since Mellow Mushroom is close by, has Daiya cheese, and is happy to veganize items on their menu, (and don’t stare at you like you’re an alien if you make such a request!) it will definitely be a place I’m happy to frequent often. The cool rock and roll ambiance, great service and 50 draft and 50 bottled beer selections don’t hurt either. ; ) Speaking of beer, have you tried Holy Mackerel’s 10% Panic Attack?! It’s absolutely great. If there’s one near you, you must try them out!

The restaurant’s covered in paintings of great album covers.

Bruschetta, made vegan (no feta!) $6.99   AMAZING!

Made vegan: tomato sauce base, Daiya cheese, yellow peppers, onions and jerk tofu. Large  $23.99(?) DELICIOUS!


Mellow Mushroom – Delray Beach

13 Feb

Guess what?! The Delray Beach Mellow Mushroom now has Daiya cheese! In fact, the website says they now have it at all of their locations.

Now I’m not sure how long they’ve had it, but I finally remembered that I should call and find out. The last time I went there they had just started with the non-vegan gluten free crust, but they hadn’t gotten Daiya yet. I made sure to befriend them on facebook and let them know that I was interested though! : )

Regardless, I headed up last night on my way to go see Timb and ZOMBIES! ORGANIZE!! over at Propaganda.

Hummus and Veggies $6.99

Mega Veggie pizza (sans mushrooms & banana peppers, it comes with a LOT of toppings) 16″  $25.49

veganized with Daiya cheese and without the butter cheese topping on the crust.

The hummus was fine. Nothing crazy here. Though it did seem like it was maybe lower in fat because it was on the drier side versus a really creamy dip, so if that’s true, I’m happy ; ) but that’s just a guess.

The pizza was SUPER delicious. I love their crust. It’s very multigrainy sweet tasting. I believe it’s also what they make their pretzels out of. (Which are vegan if you order them plain.) They have tempeh as a topping, and a tempeh sandwich that you can veganize. The also have several kinds of tofu like jerk and terriyaki.

Not only was the pizza awesome, but Mondays they have specials on some of their 100 beer selections! : )

Vegan Cheesesticks & Pizza

17 Jan

I was always the type that avoided cheesesticks because I was worried about all the fat in all that cheese! Here is my beautiful, cholesterol free, vegan version. I rolled out the dough and cut it into long strips and then in half. Sprinkled with garlic powder, and covered in Daiya cheddar & mozzarella shreds. When they came out I sprayed them with a little olive oil and added some vegan parm and oregano. Mmm!

Tonight’s pizza was topped with spinach, red onion, sun dried tomato, capers and lots of Daiya mozzarella. So good!


Cheap A$$ Pizza

17 Jan

Have you considered making your own pizza at home, instead of ordering from a chain?

I know… Making dough is a pain and then you have to proof the yeast, and wait for it to rise, & often twice!  That’s why I don’t do it either! Our local pizzeria sells balls of dough for practically nothing. I know Trader Joe’s does too, and so do a lot of  markets. Yesterday I made a completely vegan barbeque chicken seitan pizza (totally california pizza kitchen style – I have the book!) for breakfast! I didn’t feel like being tied up in the kitchen making something elaborate. So I stopped by and picked up 2 dough balls on my way home from work. A small and a medium dough ball cost me all of $1.85. That same 85 cent doughball, ordered as breadsticks, would be around five bucks.

Clearly this is not an everyday thing, but if you’re going to order pizza regardless, at least for me, it beats paying all kinds of money for a pizza without cheese, ordering it uncut, putting vegan cheese on it, and re-baking it anyway.

I use a cheap $20 set that I got years ago on amazon that includes a pizza stone, peel and cutter. Pre-heat your pizza stone to 500*F while you get your pizza ready (30-60 minutes), and it should only take about 8 to 10 minutes for your glorious creation to cook.

I cooked up some sliced chicken seitan in some olive oil over medium heat for about 5 minutes.

Topped my pizza with barbeque sauce, Daiya mozzarella & cheddar, red onions, and seitan.

Baked it at 500*F on my pizza stone for about 10 minutes.

Had a fresh, vegan, gooey, cheesy pizza for breakfast! (okay, it was 3pm.)

Easy Pizza!

21 Nov

I ordered a dough ball from our local pizza shop [tomasso's] a few weeks ago, wrapped it up tight and froze it for a later use. I finally got around to using it today. (i had let it thaw in the fridge for a couple of days, and then rise again first.)

It had mur glenn pizza sauce, 3 cloves of minced garlic, a little red onion, a small yellow bell pepper, some yves vegan pepperonies, sun dried tomatoes, some chopped frozen spinach and just a little bit of daiya cheddar shreds. I baked it at 500*F for 10 minutes, on a pizza stone that had been preheated for about half an hour.

Sprouted grain bread Pizzas

8 Aug

okay, here’s an easy throw back to your youth. i guess i was just pizza craving this week, and i didn’t have anymore frozen ones & didn’t want to order . so i decided to put that pizza sauce in my pantry to good use. PLUS! i had found tofutti slices at winn-dixie this week. YAY! (for some reason our whole foods doesn’t carry them, and rice vegan ones don’t melt.)

so as you can see i used sprouted grain bread topped with a couple spoonfuls of pizza sauce, 4 pepperonis, and a slice of tofutti american. i placed them into the toaster oven @ 350*, on the convection setting for about 5 minutes, until the cheese melted.

these were yummy, and even meat & cheese loving timb approved. : ) now i can’t stop eating them. they’re also good with other mock cold cuts like ham or bologna. and you can just use one slice of cheese and make it a sandwich to save a little on the fat.