Unless I am going to DaLuciano’s I usually skip the cheese alternatives, but I just picked up a bag of Daiya’s deliciously dairy free mozzarella style shreds to make a pizza and WOW!
One bag is the equivalent of 2 cups and is more than enough to make 2-12” pizzas. The bag retails for just over $6, but if you are dying for pizza, this will satisfy the need. The cheese like product melts and stretches and is dairy, lactose, casein, gluten and soy free. The taste is mild and blends well with the other flavors of the pizza, you should use a little less of this product than you would regular cheese.
Dairy Free Pizza
Makes 2-12” pizzas
1 tablespoon olive oil
½ pound Italian sausage
½ onion, small dice
2 cloves garlic, creamed
2 tablespoons tomato paste
2 tomatoes, medium dice
3 tablespoons honey
1 teaspoon oregano
½ teaspoon basil
2 bay leaves
Kosher salt to taste
black pepper to taste
1 package Bob’s Red Mill Pizza Crust Whole Grain Mix
5 sundried tomatoes, soaked in oil, sliced in thin strips
1 cup Daiya’s deliciously dairy free mozzarella style shreds
Take a small sauce pan and heat it over medium temperature for 1 minute.
Add 1 tablespoon olive oil and heat another minute.
Add Italian sausage and heat until browned, remove and set aside.
*If you want a vegetarian pizza, omit the meat and start with onions after olive oil is added.
Add onion and cook until translucent.
Add garlic, cook another minute, making sure not to burn.
Add tomato paste to bottom of pan and smear on bottom browning, but not burning.
Add tomatoes, honey, oregano, basil, bay leaves, kosher salt and pepper.
Reduce mixture until sauce thickens to nappe.
Taste and adjust sweetness and seasoning as necessary.
I used Bob’s Red Mill Pizza Crust Whole Grain Mix, it requires egg, but the packaging gives an egg free alternative using flax. Follow package instructions to bake.
To assemble pizza:
Take parbaked Pizza Crust, top with tomato sauce (you can strain the sauce, I kept it with chunks of tomato and onion)
Sprinkle with Daiya’s deliciously dairy free mozzarella style shreds and the topping of your choice. We used Italian sausage and sun-dried tomatoes. The sundried tomatoes burnt a little, so I would recommend adding them about ½ way thru the baking process which is between 15-17 minutes.