Vegan Pizza Month of food Post 4. All whole wheat crust, tomatoes. some roasted garlic and home made mozzarella!A 100% wheat crust for Pizza day 4.. I think I might be able to pull of 20 different pizzas, but 20 crusts??.. hmm. lets see.

I decided to give Erin’s coconut milk version a go. I was worried about the strong coconut taste, but the final cheese doesn’t taste like coconut at all! I can never find coconut vinegar, so i just subbed that out. I also eliminated the coconut oil and gum. I made some cheddar too with a mix and match of a couple of recipes, and the cheddar tastes so good. I am much more satisfied with the cheddar.

I have been trying out a couple of the non dairy cheeses. Trying my own twists per taste, texture and so on. I tried the Vegnews Cashew mozzarella, and did not like it. Chewie loved it. I added it to his lentil rice food (lentils, beans, brown rice, veggies mix) and he gets some of the cheese in each ice cube. Its good to have a fat food motivated fluffster.

Most of the crusts are interchangeable with any of the other crusts posted on the blog. gluten-free options. See Pizzas.

Phew, the crusts are easy to put together, its the cheeses that I have to do over. 4 Pizzas done, 16 to go. A burnt towel, 2 messed up cheeses and realizing that there is nothing to eat for lunch at lunchtime..

This mozzarella is a great base to start with and adjust the texture and taste to personal preference. I added more sourness and am working on making it more melty/elasticy when used as shredded. If you try the recipe, do let me know

Till then, heres the – not your neighborhood margherita Pizza!



