When you’re diary, soy, gluten, egg or meat free you might think you have no options when it comes to cheesy pizza toppings.
Well, allow us to change your mind on this matter.
Over the years we’ve tried a few different products and home made/ whole food options and these are some of our favourite:
1. Tasty cheese alternatives:
We’ve listed a couple of options in this post here about cheese alternatives you can slice and this post here about cheese alternatives you can sprinkle. My personal favourite is the Vegusto No Muh Piquant (though the mild is nice too). You can buy these cheeses from vegan produce stores, some health food stores and some supermarkets and some online retailers. P.S The vegusto is also really nice sliced on crackers with tomato, in burgers and sprinkled on tacos or nachos if that suits your diet.
2. Melty cheese alternatives:
We’ve talked about few options for cheeses that melt in this post here. My personal favourite in terms of taste and texture is the Biocheese. I’ve found if you cover the recipe with foil for about 20 minutes or so it helps it to melt, and then if you remove the foil and cook for a further 10 minutes or so it allows the cheese alternative to brown and gives you that glorious melted cheese look. As with the tasty cheese alternative options, you can buy most of these commercial melty cheese alternatives from vegan produce stores, some health food stores, some supermarkets and some online retailers (see links above in part 1).(P.s. The sliced Biocheese also melts nicely on bread, in toasted cheese and vegemite sandwiches and on top of Lasagne or Cannelloni if it suits your diet).
3. Home made whole food options:
Without a doubt cashew cheese is one of the easiest and tastiest options.
One of our favourite recipes is this one here based on Glenys’ cashew cheese from our Lasagne Episode. This one is great dolloped on the pizza (and it’s really nice as a dip too with crackers or veggies sticks or even used as a spread). If you’d like a more subtle cashew cheese then check out Glenys’ ricotta style cheese and for another creamy cashew cheese recipe you could check out Hayley’s cashew cheese from our The Alternative Kitchen book.
- 2 cups soaked cashews
- 1 tbs Nutritional yeast flakes
- 1 tsp Apple cider vinegar
- juice of 1/2 a Lemon
- 1/2 tsp salt
- 1/2 tsp Turmeric
- Herbs of your choice
- water for blending if required (aim to keep the amount added down to a minimum. Add a little at a time)
Add all the ingredients into the food processor and puree until smooth. (For a better result, stop the processor routinely to scrape the sides down). Store in the fridge.
Use within 3 days (discard if there is any sign of discoloration, pinkness or spoiling).
Another way we get around having cheese on top of pizza’s is to use a few small dollops of mayonnaise around the edges of the pizza (this goes really nicely with mushroom and onion sauteed with a little porcini salt;-). If you’ve got issues with eggs then you might like to check out our egg -free mayonnaise recipes in our The Alternative Kitchen book for some recipe ideas.
While it’s obviously not the same in flavour as a tasty cheese, grating carrot and or zucchini and sprinkling it over the top of pizza’s with a little nutritional yeast can also give a pretty and colourful effect (as well as adding a few more veggies on to your pizza).
So there you go! We hope this post gives you something new to sprinkle on your pizza.
By the way, if you’d like some easy ways to sneak some extra veggies into your pizza toppings, to make nutrient packed pizza bases or to make the quickest gluten, dairy, soy and egg free-pizza based you’ve ever made in your life, then check out our Pizza Episode.
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