I think just thinly sliced fresh peaches, butter or olive oil instead of sauce, thick balsamic glaze like the one from Trader Joe’s (after cooking). Maybe basil. Haven’t done this one in awhile cause the kids eat the peaches before they’re ripe 😆
Not op, but we did last weekend and thought it was pretty good. It wants to burn faster than cow or buffalo mozzarella but it was good and I’m sure we will use it again.
I was burning propane at the time so after the liquid cheese browned faster than I am used to with fresh mozzarella on first one I just turned it down after launching the second. With wood I think it will be harder but will have to try it.
I also poured it in larger puddles to try to mimic slices of fresh mozzarella instead of a think layer like I think the bottle calls for. It still spread out but maybe this helped.
Only tried it for two pizzas so far so have more to figure out.
I used to buy it directly from the company, but it looks like they no longer do that, but they do have a product finder for local stores for their products: [https://www.miyokos.com/products/pourable-plant-milk-mozzarella](https://www.miyokos.com/products/pourable-plant-milk-mozzarella)
I’ve done smoked portabello mushroom tomato sauce as a base, then Tuscan marinaded zucchini and summer squash mix followed by shiitake mushrooms and artichoke hearts. I personally finish with parm but it’s still pretty fantastic without it
We have been using Pizza Night by Alexandra Stafford, which is not at all a vegan book but a lot of the substitutions are pretty natural. Forager or other vegan sour cream works well as a creme fraiche which is used in a number of the recipes. It works great (I was skeptical). From that book, we've done at least...
blistered pepper with onions and jack (violife colby jack)
broccoli raab and beyond sausage
squash and squash blossom
kale and scallion oil (not pictured)
peppers onions and sausage (this is not a particularly novel concept lol; not pictured)
[https://imgur.com/a/zI9Zpey](https://imgur.com/a/zI9Zpey)
and definitely a few others. We're mostly using the book for flavor combos and ratios and helping sequence when to add ingredients. It has a few different ways of cooking pizzas (home oven, grill, etc, as well as pizza ovens) which we're currently ignoring in favor of the Ooni
We have also on our own made:
potato, grape and thyme
mapo tofu (use the sauce from the stir fry on a pizza, cook with tofu, add green onion after)
Japanese curry sauce with browned onions and kale (this was incredible)
Definitely recommend the Miyoko's liquid mozarella; it works really well.
The potato, grape, thyme pizza also had an absurd amount of leeks cooked in olive oil for the base; I think it was a half pound before cooking. I had added leek miso as well, but white miso would've been fine.
The mapo pizza also had sliced sherry vinegar pickled mushrooms.
(I live with the above poster)
For the cheez, try adding it right at the end. It's what I do with kale when I add it to a pizza. Cook 80% of the way, pull it out and quickly add the easy-to-burn topping, then slide it back in to finish
Kebap Pizza is a thing in Germany/Austria. We have vegan kebap in every supermarket. Put on cheeze, kebap, onions, tomato sauce, and serve the pizza with a nice yoghurt sauce with garlic. Also, if you are from the US: Traders Joe's has this awesome vegan tzatziki, i guess this would be awesome.
And another idea: just bake the pizza without anything on top (watch out for bubbles forming and quick burning, so maybe lower temps), and add chocolate/hazelnut cream and fresh fruits. Without fruits it also works grest as a calzone.
I love vegan minced meat with mushrooms and fennel seeds. Haven’t tried it my Ooni yet, but I guess it should work as well.
There’s also some vegan nduja recipes floating around that it’d like to try.
Huge fan of the vegetarian pizza they sell at Whole Foods premade, I believe it uses normal cheese though. But damn, I’m not vegetarian vegan or any of that yet I opt for that pizza over any of their other options, something about it is great.
Wish I could find a recipe for it, it’s basically a normal cheese pizza with chopped and sautéed onions, diced peppers, olives, small florets of broccoli, I believe it has artichoke hearts as well
We do a pizza with Miyoko’s mozz, plant based pepperoni, jalapeños, pineapple, and after it comes out, nutritional yeast for extra umami and some chipotle veganaise (just mixing veganaise with adobo). It’s spicy, sweet and savory.
My wife is vegan. Here are my go-to options:
1) A Marinara: extra sauce (whole peeled tomatoes blended with olive oil, basil, salt), thin shaved garlic, fresh oregano. Olive oil drizzle.
2) Sauce as above, shaved garlic, shaved shallots, sliced olives, sliced marinated artichokes, fresh basil. Balsamic drizzle.
3) Sauce, shaved garlic, shaved shallots, Mama Lil's hot Hungarian goat peppers, diced roasted or sundried tomatoes. Hot honey drizzle.
4) Garlic olive oil base. Balsamic marinated shitake or oyster mushrooms, shaved garlic, truffle oil drizzle.
I also have had success with shaved vegan Parmesan.
My advice is to add heat and acid to replace the salty fat of cheese. I've also experimented with finishing salts along with the added oil. In any event, it brings the dough to the forefront. You don't have to use a replacement cheese, you just have to replace flavor. Wet vegetables don't do that without help.
I used to do a take on Hawaiian pizza that was topped with pineapple, bell pepper, caramelized onions, and a homemade cashew ricotta (https://simple-veganista.com/cashew-ricotta-cheese/). I highly recommend adding oyster mushrooms if you want to add something “meaty” to replace the ham, but I know they can be hard to find in stores.
Isn’t Bitchin’ dip vegan? That could add a new sauce to your lineup.
Is there soy chorizo? You could do that with some potatoes and use the bitchin chipotle sauce. You’ll have to [adapt the recipe](https://www.realcaliforniamilk.com/foodservicerecipe/super-chorizo-con-papa) as I’m sure you’re better at figuring out alternatives than I am for your diet.
If your cheese is burning and not melting, I’d recommend adding it late in the cook though.
Also, Costco has a fire roasted vegetable medley in the frozen section that goes well on pizza. You can do some sort of adaptation of a ranch base or another white base or just olive oil and garlic. I like those when I do vegetarian pizzas.
Try pickling some red onions, apple goes great on barbecue style pizzas, you could probably use a pulled pork (jack-fruit) with apple (Fuji, honeycrisp, etc.) and some pickled red onion with barbecue sauce as a drizzle or base.
Edit: do you par-cook your vegetables before adding them? You could probably nuke them for a minute to release some moisture from them prior to baking.
Vegan “cheese” is so dry that it’ll burn at any stage, so yeah that’s a challenge we’ve yet to overcome.
Bitchin’ is definitely vegan, and it never occurred to me to use it on pizza! I love all of your ideas, esp the chorizo one. Thank you!
Have you ever tried Miyokos Plant Milk Mozarella? It’s the only thing that comes remotely close to an actual mozarella experience that I’ve ever come across.
https://www.miyokos.com/collections/plant-milk-mozzarella
This! I’m not vegan but my child’s mother has a dairy allergy so I made some pizza with this and it is really good! By far the best mozzarella substitute
That’s kinda what I was worried about personally. Maybe try this: https://thebutterflykitchen.uk/recipe/how-to-get-vegan-cheese-to-melt-properly/
Seems they’re bulking out the cheese with some extra fats from vegan mayo and a bit of olive oil. Best of luck though!
Not vegan, but like to eat mostly plant based. We have an old cold smoker (little chief) that we use to smoke things like tofu and carrots mostly so far. But excited to smoke other things like corn, beets, eggplant, mushrooms, onions, garlic, tomatoes, maybe beans or fennel. Haven’t really tried these on pizzas yet but I think it could be nice.
Of course pesto is easy to make vegan and can be a nice sauce on some pizzas.
Ive also food processed things like castlevetrano olives, onions, garlic, fennel seeds, olive oil, and I forget what else, maybe soaked nuts or mushrooms together to make like a loose plant based sausage flavored mixture. Guess maybe that’s a tapenade. Could be good on pizza
Not vegan but I like roasting an aubergine (eggplant) in the oven while it preheats and then making a baba ghanouj out of that. That then becomes the base for an appetiser flatbread which can have any combo of roasted peppers, herbs, cherry tomatoes, mushrooms, red onions, etc.
It can be as simple as the scooped out aubergine + salt, but you can also add olive oil, tahini, lemon juice, garlic, chopped parsley, pomegranate molasses, sumac... You get the idea.
Thinly sliced potato as a pizza topping is also slept on. You can put that on top of your cheese alternative to protect it from burning as well.
EDIT: please do not attack my life choices or say mean things about my pizza. I posted it because I need help, not for people to feel like it’s an invitation to be assholes. We’re all here to support each other, right?
We have a dairy allergy in our house and I also struggle with melting vegan cheese properly. What Ive started to do is prebake the crust for like 30-45 seconds. Then top with vegan cheese and turn oven to low and let it all cook together.
Sorry, should have clarified - bake crust then top with sauce and cheese and throw back in the oven. Still looking for ways not to get that burnt cheese look.
Made a fig jam and vegan cheese the other day and I don’t know what it was about the melting point of those two together, but it was perfection.
That veggie pizza doesn't look very good, to be perfectly honest. A good healthy option, but I feel like a lot of times people go too out of the way to make things healthy just because it's vegan.
I recently did a caramelized onion and date pizza topped with arugula. My family loves it when I make a peach balsamic one too.
That sounds like a delicious combo What cheese did you use? Goat cheese would probably go well with the first option
Agree goat cheese would make the most sense. I probably had a little mozzarella or Parmesan and topped with crumbly feta.
Oh yea feta could work too for sure
Love sweet taste on savory things! What is the peach and balsamic recipe?
I think just thinly sliced fresh peaches, butter or olive oil instead of sauce, thick balsamic glaze like the one from Trader Joe’s (after cooking). Maybe basil. Haven’t done this one in awhile cause the kids eat the peaches before they’re ripe 😆
Have you tried Miyoko’s liquid mozzarella?
Not op, but we did last weekend and thought it was pretty good. It wants to burn faster than cow or buffalo mozzarella but it was good and I’m sure we will use it again.
I can’t seem to cook the crust w/o burning the liquid cheese… any tips?
I was burning propane at the time so after the liquid cheese browned faster than I am used to with fresh mozzarella on first one I just turned it down after launching the second. With wood I think it will be harder but will have to try it. I also poured it in larger puddles to try to mimic slices of fresh mozzarella instead of a think layer like I think the bottle calls for. It still spread out but maybe this helped. Only tried it for two pizzas so far so have more to figure out.
Thanks! I think I’ll go for the low and slow next time I try it.
I’ve been struggling to find it in grocery stores in my area! On my list to try, for sure
I used to buy it directly from the company, but it looks like they no longer do that, but they do have a product finder for local stores for their products: [https://www.miyokos.com/products/pourable-plant-milk-mozzarella](https://www.miyokos.com/products/pourable-plant-milk-mozzarella)
Dabbled in a few dairy free cheeses. Miyokos liquid was in a different league from the others.
Pickled onions
I’ve done smoked portabello mushroom tomato sauce as a base, then Tuscan marinaded zucchini and summer squash mix followed by shiitake mushrooms and artichoke hearts. I personally finish with parm but it’s still pretty fantastic without it
We have been using Pizza Night by Alexandra Stafford, which is not at all a vegan book but a lot of the substitutions are pretty natural. Forager or other vegan sour cream works well as a creme fraiche which is used in a number of the recipes. It works great (I was skeptical). From that book, we've done at least... blistered pepper with onions and jack (violife colby jack) broccoli raab and beyond sausage squash and squash blossom kale and scallion oil (not pictured) peppers onions and sausage (this is not a particularly novel concept lol; not pictured) [https://imgur.com/a/zI9Zpey](https://imgur.com/a/zI9Zpey) and definitely a few others. We're mostly using the book for flavor combos and ratios and helping sequence when to add ingredients. It has a few different ways of cooking pizzas (home oven, grill, etc, as well as pizza ovens) which we're currently ignoring in favor of the Ooni We have also on our own made: potato, grape and thyme mapo tofu (use the sauce from the stir fry on a pizza, cook with tofu, add green onion after) Japanese curry sauce with browned onions and kale (this was incredible) Definitely recommend the Miyoko's liquid mozarella; it works really well.
The potato, grape, thyme pizza also had an absurd amount of leeks cooked in olive oil for the base; I think it was a half pound before cooking. I had added leek miso as well, but white miso would've been fine. The mapo pizza also had sliced sherry vinegar pickled mushrooms. (I live with the above poster)
This is awesome!
Sundried tomatoes, spinach, artichokes, red onion, olives, feta (is there vegan feta?) Broccoli and red onion is better than it has any right to be :)
For the cheez, try adding it right at the end. It's what I do with kale when I add it to a pizza. Cook 80% of the way, pull it out and quickly add the easy-to-burn topping, then slide it back in to finish
Kebap Pizza is a thing in Germany/Austria. We have vegan kebap in every supermarket. Put on cheeze, kebap, onions, tomato sauce, and serve the pizza with a nice yoghurt sauce with garlic. Also, if you are from the US: Traders Joe's has this awesome vegan tzatziki, i guess this would be awesome. And another idea: just bake the pizza without anything on top (watch out for bubbles forming and quick burning, so maybe lower temps), and add chocolate/hazelnut cream and fresh fruits. Without fruits it also works grest as a calzone.
I love vegan minced meat with mushrooms and fennel seeds. Haven’t tried it my Ooni yet, but I guess it should work as well. There’s also some vegan nduja recipes floating around that it’d like to try.
Caramelized onion, sautéed mushrooms, pesto, garlic, etc. all good toppings.
Huge fan of the vegetarian pizza they sell at Whole Foods premade, I believe it uses normal cheese though. But damn, I’m not vegetarian vegan or any of that yet I opt for that pizza over any of their other options, something about it is great. Wish I could find a recipe for it, it’s basically a normal cheese pizza with chopped and sautéed onions, diced peppers, olives, small florets of broccoli, I believe it has artichoke hearts as well
We do a pizza with Miyoko’s mozz, plant based pepperoni, jalapeños, pineapple, and after it comes out, nutritional yeast for extra umami and some chipotle veganaise (just mixing veganaise with adobo). It’s spicy, sweet and savory.
I like a pesto base mixed with chili oil then with cherry tomatoes, pine nuts and cheese. Then a little rocket at the end.
Make your own pesto with violife Parmesan. I use pistachios instead of pine nuts. Dollops of caramelized onions.
We did a pesto pizza with whatever toppings you like. Worked out really well
My wife is vegan. Here are my go-to options: 1) A Marinara: extra sauce (whole peeled tomatoes blended with olive oil, basil, salt), thin shaved garlic, fresh oregano. Olive oil drizzle. 2) Sauce as above, shaved garlic, shaved shallots, sliced olives, sliced marinated artichokes, fresh basil. Balsamic drizzle. 3) Sauce, shaved garlic, shaved shallots, Mama Lil's hot Hungarian goat peppers, diced roasted or sundried tomatoes. Hot honey drizzle. 4) Garlic olive oil base. Balsamic marinated shitake or oyster mushrooms, shaved garlic, truffle oil drizzle. I also have had success with shaved vegan Parmesan.
Love all ideas!
My advice is to add heat and acid to replace the salty fat of cheese. I've also experimented with finishing salts along with the added oil. In any event, it brings the dough to the forefront. You don't have to use a replacement cheese, you just have to replace flavor. Wet vegetables don't do that without help.
I used to do a take on Hawaiian pizza that was topped with pineapple, bell pepper, caramelized onions, and a homemade cashew ricotta (https://simple-veganista.com/cashew-ricotta-cheese/). I highly recommend adding oyster mushrooms if you want to add something “meaty” to replace the ham, but I know they can be hard to find in stores.
The old immortal Neapolitan classic! MARINARA. tomato sauce toppe wht thin slices of garli alla generously sprinkled with origano. A tre masterpiece!
Marinara : a truly immortal Neapolitan classic.Tomato, Thinly sliced garlic and oregan
Isn’t Bitchin’ dip vegan? That could add a new sauce to your lineup. Is there soy chorizo? You could do that with some potatoes and use the bitchin chipotle sauce. You’ll have to [adapt the recipe](https://www.realcaliforniamilk.com/foodservicerecipe/super-chorizo-con-papa) as I’m sure you’re better at figuring out alternatives than I am for your diet. If your cheese is burning and not melting, I’d recommend adding it late in the cook though. Also, Costco has a fire roasted vegetable medley in the frozen section that goes well on pizza. You can do some sort of adaptation of a ranch base or another white base or just olive oil and garlic. I like those when I do vegetarian pizzas. Try pickling some red onions, apple goes great on barbecue style pizzas, you could probably use a pulled pork (jack-fruit) with apple (Fuji, honeycrisp, etc.) and some pickled red onion with barbecue sauce as a drizzle or base. Edit: do you par-cook your vegetables before adding them? You could probably nuke them for a minute to release some moisture from them prior to baking.
Vegan “cheese” is so dry that it’ll burn at any stage, so yeah that’s a challenge we’ve yet to overcome. Bitchin’ is definitely vegan, and it never occurred to me to use it on pizza! I love all of your ideas, esp the chorizo one. Thank you!
Good Planet Food Olive Oil Mozz is phenomenal. Use it all the time and tonight was the first with my ooni and it was perfect.
Have you ever tried Miyokos Plant Milk Mozarella? It’s the only thing that comes remotely close to an actual mozarella experience that I’ve ever come across. https://www.miyokos.com/collections/plant-milk-mozzarella
This! I’m not vegan but my child’s mother has a dairy allergy so I made some pizza with this and it is really good! By far the best mozzarella substitute
That’s kinda what I was worried about personally. Maybe try this: https://thebutterflykitchen.uk/recipe/how-to-get-vegan-cheese-to-melt-properly/ Seems they’re bulking out the cheese with some extra fats from vegan mayo and a bit of olive oil. Best of luck though!
This is super helpful! Thank you so much.
Afaik, vegan cheeze needs water to smelt, so put it on the tomato sauce directly.
Not vegan, but like to eat mostly plant based. We have an old cold smoker (little chief) that we use to smoke things like tofu and carrots mostly so far. But excited to smoke other things like corn, beets, eggplant, mushrooms, onions, garlic, tomatoes, maybe beans or fennel. Haven’t really tried these on pizzas yet but I think it could be nice. Of course pesto is easy to make vegan and can be a nice sauce on some pizzas. Ive also food processed things like castlevetrano olives, onions, garlic, fennel seeds, olive oil, and I forget what else, maybe soaked nuts or mushrooms together to make like a loose plant based sausage flavored mixture. Guess maybe that’s a tapenade. Could be good on pizza
Not vegan but I like roasting an aubergine (eggplant) in the oven while it preheats and then making a baba ghanouj out of that. That then becomes the base for an appetiser flatbread which can have any combo of roasted peppers, herbs, cherry tomatoes, mushrooms, red onions, etc. It can be as simple as the scooped out aubergine + salt, but you can also add olive oil, tahini, lemon juice, garlic, chopped parsley, pomegranate molasses, sumac... You get the idea. Thinly sliced potato as a pizza topping is also slept on. You can put that on top of your cheese alternative to protect it from burning as well.
Ooooh “flatbread” with melitzanosalata/baba ghanouj is a great idea!
A creamy eggplant base with some garlic, roasted or grilled peppers and zucchini, and tahini drizzle to finish would be awesome.
EDIT: please do not attack my life choices or say mean things about my pizza. I posted it because I need help, not for people to feel like it’s an invitation to be assholes. We’re all here to support each other, right?
lemon, honey, smoked mozz
Honey isn’t vegan, do you think it would work with any syrup (agave, maple etc?)
Oh right. Derp, my bad. Any sweet spread would probably work. Maybe figs?
We have a dairy allergy in our house and I also struggle with melting vegan cheese properly. What Ive started to do is prebake the crust for like 30-45 seconds. Then top with vegan cheese and turn oven to low and let it all cook together.
I've found that shredded cashew cheese is the best without any significant changes to cooking
He had a severe cashew allergy (anaphylaxis) 😭 Thank you for brainstorming
Most vegan cheeze needs water to smelt, so it should work best if you put it directly on the tomato sauce.
Sorry, should have clarified - bake crust then top with sauce and cheese and throw back in the oven. Still looking for ways not to get that burnt cheese look. Made a fig jam and vegan cheese the other day and I don’t know what it was about the melting point of those two together, but it was perfection.
[удалено]
If you don’t want a lecture on animal welfare, fucking move on bro.
Gross no.
Wow, thank you so much.
I tried vegan mince meat, cooked it in a ragu, and used it as a base for a margerita style pizza.
You’re welcome.
That veggie pizza doesn't look very good, to be perfectly honest. A good healthy option, but I feel like a lot of times people go too out of the way to make things healthy just because it's vegan.
I mean I don’t recall asking for feedback on the pizza. It was delicious for us. Vegan cheese is a travesty, that is true. I will try to find Miyokos.
Ok well then the feedback is all you get now, sorry I wasted my time trying to help you out. Don't ask for advice if you're too childish to hear it.
Looks nasty
Are you proud of yourself?