My last attempts at making Vegan pizza fell short after I discovered that the Galaxy brand mozzarella flavored rice shreds we were using were not Vegan, as it contained casein, which is a milk protein.
However, a company called Daiya has Italian Flavor and Cheddar Flavor dairy-free true vegan cheese that tastes, shreds, and melts like dairy based cheese. It is also soy free, which is good as I had some pretty awful soy cheese substitute last week.
Daiya is available from the Vegan Essentials online store so I ordered 5 lbs of both the Italian Blend and Cheddar Style shredded cheese, which UPS delivered on Friday. Cheryl and I split the cheese up into 8 ounce zip lock bags and froze what we weren’t going to use. They say you can freeze and thaw it one time with no adverse effects.
Daiya’s Italian Blend has a fairly strong cheesy taste so I went a little lighter on it than I would with mozzarella flavored rice shreds. That means you still get all the awesome flavor with even fewer calories!
So, how was it? Awesome!! This recipe for whole wheat vegan pizza is officially the 4th Vegan Miracle!! 
I forgot to add Cheryl’s tacos, which are the 5th Vegan Miracle. These foods are so awesome you could feed them to ANYBODY and they will simply love them.
This recipe rocks and I highly recommend it. Here are the updated ingredients, with some updated measurements and toppings as well. This recipe will make 1 large deep dish pizza, 2 large thin crust pizzas or 4 thin crust personal pan pizzas.
INGREDIENTS
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 3 tablespoons brown sugar
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 1/2 cups whole wheat flour
- 2 cups all-purpose flour
- 6 ounces of Daiya Italian Blend cheese alternative
- 15 oz can of Eden organic pizza/pasta sauce
- 1 tablespoon of oregano
- 4 diced fresh garlic cloves
VEGAN PIZZA DIRECTIONS
- In a large bowl, dissolve brown sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the 1.5 cups of whole wheat flour and 1.5 cups of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, which takes about 10 minutes.
- Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2-4 pieces for thin crust, or leave whole to make one large thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). In a small pan, stir in oregano and diced garlic cloves into pizza sauce and simmer.
- Roll a 1-4 balls of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled or non-stick pizza pan(s).
- Spread pizza sauce in very thin layer on the pizza crust. Smooth sauce with the bottom of a spoon. Sprinkle the Daiya Italian Blend cheese alternative and then add all your favorite toppings.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted.
SUGGESTED TOPPINGS
- white onion
- tomato
- portobello mushrooms
- red bell pepper
- small can of sliced black olives
- “Smart Deli” Pepperoni Style Veggie Protein Slices
Enjoy!!
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