Pizza with homemade mozzarella


Daiya cheese
has made life pretty easy as a vegan. I throw that stuff on just about everything.
But maybe you’re the kind of person who likes to make stuff from scratch. Maybe you’re one of my millions of followers* who might not live in an area of the country/world that has Daiya readily available.
As I’ve posted on this blog before, Miyoko Schinner’s book Artisan Vegan Cheese has provided the answer to the question: How could I ever give up cheese? This is how, yo. All the cheese is right at your fingertips.
Here we made Miyoko’s meltable mozzarella and spread it all up on a pizza. (Below is my hubby’s recipe for pizza dough that I used in my recipe for pesto chicken pizza.) Miyoko’s meltable mozzarella was the closest thing to stretchy, delicious, real mozzarella I’ve ever tasted– dare I say, better than Daiya. It takes some prep time; you’ll want to start planning 1 day before the day you want to make the pizza. But it’s SO worth it!
*Note: Possible that I may not exactly have millions of followers.




The thickening process:

The forming of the cheese in brine. This keeps for about a week in the fridge. More pizza! Hooray! We sliced it up and laid it in slices on top of the pizza dough after adding some sauce.
Mozza balls
Pizza with some Smart Deli Pepperoni, our favorite brand. But you can add any toppings that you damn please.

Comments are closed.