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Vegan Pizza

 

 

 


     

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vegan pizza with Daiya vegan cheese

After trying an American Flatbread Vegan Harvest pizza, i thought it was good, but really just OK. It didn't seem to have much sauce taste or cheesy taste, so the next one I had, I added Organicville Pizza Sauce and an extra layer of Daiya vegan cheese. I also added veggies to make it more filling. It was great. But the basic pizza is 8 to 9 bucks, depending where you but it. By the time you've added the other ingredients, you've probably spent around 11 bucks.

So, I tried this and it turned out pretty well. The crust is Vicolo Corn Meal Crust Pizza Shell. It was $4.99 for two at Mom's Organic Market. The ones I got had the USDA Organic emblem on the wrapper. If you look at the company's web site, the crust shown is one with spelt, and the ingredients are not all organic. So there could be GMOs in the canola oil and soybean oil. But the one in the store has all organic ingredients, so it's free of GMOs. Please check the package and make sure you get the organic shells.

I used Organicville Pizza Sauce and Diaya Mozeralla and Cheddar vegan cheese. You can just put on whatever pizza-worthy veggies you have on hand. I baked it for about 10 and a half minutes, when the crust just started to brown. I was concerned about the Daiya burning or something, but it turned out fine. I put on artichokes that had been packed in salt water. I dried them a little on a paper towel, but they ended up a little soggy. So, I'd make sure to thoroughly dry them.

All in all, I say this is slightly better than the "stock" American Flatbread vegan pizza, and much more of a complete meal. It wasn't as good as the "modified" American Flatbread pizza, but is much more economical. I'd guess you're looking at 5 to 6 bucks for one pizza, depending on your toppings.

Overall, this is definitely worth trying. And if you haven't made a pizza in a long time... it's really fun to do.





 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

     
 





2002 - 2005 David Walls. All rights reserved.