Monday, January 25, 2010
Sunday used to be pizza night in our house, but my food allergies have put a halt to that tradition. Dennis and I would buy a pre-made whole wheat crust and top it with veggies and Vegan Gourmet soy cheese. We revived our tradition yesterday and made a gluten-free pizza crust using a recipe in The Gluten-Free Vegan by Susan O'Brien. We topped the crust with tomato sauce, broccoli rabe, mushrooms and Daiya vegan cheese.
The crust was made with Bob's Red Mill All Purpose Gluten-Free flour and potato flour. The recipe doesn't call for pre-heating it before topping it, but I think we will do so the next time we make it because it was a little bit doughy in the middle and it seemed thin. We'll probably make more than one batch the next time we make it so it will be a little thicker too.
Daiya is a new vegan cheese on the market, and currently none of the stores around me carry it, so I had to mail order it. It's becoming more popular, so I think it's just a matter of time before my local Whole Foods carries it. It's made with tapioca and somehow melts like dairy cheese, which most soy cheeses don't do. I have to admit that it's not my favorite vegan cheese, but it is growing on me, and I'm happy to have a soy-free cheese option.
I'm happy to have pizza night back and am looking forward to experimenting with doughs and toppings!
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