Favorite pizza topping(s) (excluding dairy)
Posted by momofboys on Jan 29, 2009 · Member since Dec 2008 · 39 posts
My son can't have dairy & he can't use nutritional yeast in order to try a cheese sub, so I wanted to ask everyone:
What are your favorite ways to top pizza?
Maybe you'll have ideas to share I've not tried or thought of.
Thanks for sharing.
There are some old threads about pizza on here somewhere, I'm hopeless with the search engine, but I remember someone using pesto and veggies. Hummus, maybe?
Broccoli
Spinach
Tomato (roma, rounds, deseeded)
Garlic (roasted slices or diced raw)
Mushrooms
Basil leaves (fresh)
Olives
Bell Peppers
Artichoke hearts (just the good bottoms, no leaves!)
Onion (raw, slivers)
Asparagus
Cauliflower
Zucchini
I would put any veggie he likes on them honestly.
But I can imagine a lovely crust topped with a simple white sauce (roux plus tahini, lemon, & herbs of choice), Asparagus and mushrooms. Or a pesto pizza topped with spinach, tomato and olives. A classic marinara sauce drowning under mass quantities of veggies, so many that the cheese isn't missed.
i attempted to make a healthier version of papa johns garlic sauce, i used one of the 'easy garlic sauce' recipes from this site and just kept adding different seasonings till i liked it.. more onion & garlic powder, salt, pinch of red pepper flakes, some nutritional yeast but you could leave it out if you needed to. it ended up really tasty and i poured it over the cooked pizza that had tomato sauce and assorted veggies & faux sausage crumbles.
Thinly sliced, boiled, waxy potatoes make a wonderful, creamy layer with a little olive oil and some salt. Yum. I put down a layer of olive oil and garlic, a layer of potatoes (I don't overlap the slices, but you can decide), sprinkle with salt (and n.y., which you will obviously omit) and then throw my other favorite toppings on.
you could also try a cashew cheese recipe! some of them use no nutritional yeast or such a small amount that it can be omitted. if you search on this website, you'll find a few recipes.
i have nothing else to really add. the potato thing is interesting! i'll have to try that..
I love it with tofu feta (either the recipe from here or your favorite)
spinach or any other leafy green that he likes
roasted garlic
tomatoes, roasted or raw
red peppers, roasted or raw
olives
zucchini
pesto is always delish on pizza assuming of course that he likes pesto
tempeh bacon
You could even do a Hawaiian pizza with tempeh bacon, pineapple chunks and tofu feta..kids seem to love Hawaiian pizzas. :o
If you are going to add lots of toppings be sure that you have a hardy crust that can hold up to them....or you may have a mess on your child or the floor! ::) :o
I'm still a red sauce fan, particularly with a lot of garlic. Generally I just skip the cheese.
Fave toppings:
Mushrooms
Eggplant
Peppers
Onions
Kale
Spinach
Tomato slices
Faux sausage/beef
A good vegan pizza for me is
One loaded with matchstick carrots and jalapeños
with marinara. Lots of garlic also.
Actually I will just load with what ever veggies I have available.
My favorite combo is jalapeno, pineapple, and mushroom. For non-nooch cheese, you can marinate some pieces of tofu in a combination of tahini, miso, and soy sauce. It's a bit more like a paste than a marinade. It's not exactly like cheese but it is very satisfying during my cheesy pizza cravings.
For non-nooch cheese, you can marinate some pieces of tofu in a combination of tahini, miso, and soy sauce. It's a bit more like a paste than a marinade. It's not exactly like cheese but it is very satisfying during my cheesy pizza cravings.
wow - good idea! that sounds delicious - and im guessing you just crumble it over the toppings? maybe i'll make pizza dough tomorrow...
Caramelized onions (with balsamic vinegar), red bell peppers, artichoke hearts with fresh sprouts added on after baking :)>>>
For non-nooch cheese, you can marinate some pieces of tofu in a combination of tahini, miso, and soy sauce. It's a bit more like a paste than a marinade. It's not exactly like cheese but it is very satisfying during my cheesy pizza cravings.
wow - good idea! that sounds delicious - and im guessing you just crumble it over the toppings? maybe i'll make pizza dough tomorrow...
This sounds a lot like a cookbook recipe I have for home-made tofu cheese... you coat a block of tofu with miso and other stuffs, and wrap it up in cheesecloth, let it sit in the fridge for a week (a week!), and the idea is the miso enzymes, etc, make it cheesey. I've yet to try it, 'cause I'm always too impatient to wait a week for "cheese," have no cheesecloth, and am afraid I'll just wind up with some slimey purple tofu.
One of my favourite combos is fresh basil leaves, sauteed mushrooms, onions, black olives, and roasted red bell peppers. I get the peppers whole, in a jar, and just slit them so I can open them out flat. Base is your favourite pasta sauce. Now, a little hummus (be it chickpea, lentil, or black bean hummus) over the top would totally rock.
For non-nooch cheese, you can marinate some pieces of tofu in a combination of tahini, miso, and soy sauce. It's a bit more like a paste than a marinade. It's not exactly like cheese but it is very satisfying during my cheesy pizza cravings.
wow - good idea! that sounds delicious - and im guessing you just crumble it over the toppings? maybe i'll make pizza dough tomorrow...
This sounds a lot like a cookbook recipe I have for home-made tofu cheese... you coat a block of tofu with miso and other stuffs, and wrap it up in cheesecloth, let it sit in the fridge for a week (a week!), and the idea is the miso enzymes, etc, make it cheesey. I've yet to try it, 'cause I'm always too impatient to wait a week for "cheese," have no cheesecloth, and am afraid I'll just wind up with some slimey purple tofu.
Hey propinecone, I just cut the tofu into small triangles and coat it that way. However you like your tofu on your pizza would work out fine I'm sure. That's the beauty of the 'fu, it doesn't dry out easily in the oven so it retains the magical yum.
That sounds pretty good faunablues. I came up with this mixture by way of a different cheez sauce recipe. I didn't have any raw cashews or roasted red pepper so I just mixed together some other common ingredients and deliciousness was born. The first time I tried it I made too much tofu so half was eaten for dinner on pizza and the next morning the other half went on breakfast pizza. It was definitely more flavorful the next day. I don't think this mixture could hang out for a week though, there's not really any liquidness to it. Does the recipe you mentioned sit in liquid or naked in the fridge?
I love pizza! I just made a quick and easy pizza a couple nights ago, using the Cashew Ricotta from Veganomicon (no nooch in this recipe) and some jarred Mixed Grilled Vegetable Bruschetta topping from Trader Joe's (zucchini, eggplant, red peppers, yellow peppers, tomatoes, and onions with sunflower oil, extra virgin olive oil, grape molasses, salt, red wine vinegar, garlic, thyme, and basil). It was super tasty. I just love that Cashew Ricotta. Next time, I plan on trying the Pine Nut Cream from Veganomicon on my pizza.
Onions, either raw or carmelized with pineapple. I still love it even when I'm not pregnant.
Eggplant is very yummy on pizza. In college I used to get this enormous thin crust pizza with a chunky sauce and bazil leaves and very thin sliced eggplant on it, with cheese. Still yummy with no cheese too.
I also make up sausage crumbles ( the recipie on VWEB is good) or soyrizo when I need MEAT.
For non-nooch cheese, you can marinate some pieces of tofu in a combination of tahini, miso, and soy sauce. It's a bit more like a paste than a marinade. It's not exactly like cheese but it is very satisfying during my cheesy pizza cravings.
wow - good idea! that sounds delicious - and im guessing you just crumble it over the toppings? maybe i'll make pizza dough tomorrow...
This sounds a lot like a cookbook recipe I have for home-made tofu cheese... you coat a block of tofu with miso and other stuffs, and wrap it up in cheesecloth, let it sit in the fridge for a week (a week!), and the idea is the miso enzymes, etc, make it cheesey. I've yet to try it, 'cause I'm always too impatient to wait a week for "cheese," have no cheesecloth, and am afraid I'll just wind up with some slimey purple tofu.
Hey propinecone, I just cut the tofu into small triangles and coat it that way. However you like your tofu on your pizza would work out fine I'm sure. That's the beauty of the 'fu, it doesn't dry out easily in the oven so it retains the magical yum.
That sounds pretty good faunablues. I came up with this mixture by way of a different cheez sauce recipe. I didn't have any raw cashews or roasted red pepper so I just mixed together some other common ingredients and deliciousness was born. The first time I tried it I made too much tofu so half was eaten for dinner on pizza and the next morning the other half went on breakfast pizza. It was definitely more flavorful the next day. I don't think this mixture could hang out for a week though, there's not really any liquidness to it. Does the recipe you mentioned sit in liquid or naked in the fridge?
By the sound of it, it's like a thick spread that you smear on the tofu, and wrap it all up in cheesecloth, and let sit naked. That's why I'm not sure about it... tofu - water = purple slime for me most of the time. But I guess the enzymes in the miso is supposed to be what keeps it safe. Apparently the tofu itself changes to a cheesey texture too! Ah, now I have to try it this summer.
For non-nooch cheese, you can marinate some pieces of tofu in a combination of tahini, miso, and soy sauce. It's a bit more like a paste than a marinade. It's not exactly like cheese but it is very satisfying during my cheesy pizza cravings.
wow - good idea! that sounds delicious - and im guessing you just crumble it over the toppings? maybe i'll make pizza dough tomorrow...
This sounds a lot like a cookbook recipe I have for home-made tofu cheese... you coat a block of tofu with miso and other stuffs, and wrap it up in cheesecloth, let it sit in the fridge for a week (a week!), and the idea is the miso enzymes, etc, make it cheesey. I've yet to try it, 'cause I'm always too impatient to wait a week for "cheese," have no cheesecloth, and am afraid I'll just wind up with some slimey purple tofu.
Hey propinecone, I just cut the tofu into small triangles and coat it that way. However you like your tofu on your pizza would work out fine I'm sure. That's the beauty of the 'fu, it doesn't dry out easily in the oven so it retains the magical yum.
That sounds pretty good faunablues. I came up with this mixture by way of a different cheez sauce recipe. I didn't have any raw cashews or roasted red pepper so I just mixed together some other common ingredients and deliciousness was born. The first time I tried it I made too much tofu so half was eaten for dinner on pizza and the next morning the other half went on breakfast pizza. It was definitely more flavorful the next day. I don't think this mixture could hang out for a week though, there's not really any liquidness to it. Does the recipe you mentioned sit in liquid or naked in the fridge?
By the sound of it, it's like a thick spread that you smear on the tofu, and wrap it all up in cheesecloth, and let sit naked. That's why I'm not sure about it... tofu - water = purple slime for me most of the time. But I guess the enzymes in the miso is supposed to be what keeps it safe. Apparently the tofu itself changes to a cheesey texture too! Ah, now I have to try it this summer.
Oh! I've tried this! It's in the book by Christina Piriello called the Whole Foods Cookbook. The book says that the miso helps the tofu from being spoiled. You have to make sure the tofu is covered completely with miso. The miso is supposed to ferment it and give it a cheesy flavor. I only let it sit for about a day and it was very salty and different tasting. Almost like a cheese like flavor. Definitely different for me. I guess if you're used to miso it will taste normal.
you could also try a cashew cheese recipe! some of them use no nutritional yeast or such a small amount that it can be omitted. if you search on this website, you'll find a few recipes.
Thanks for the idea. I'll do a search. I did try a recipe using almonds & ghee to make a "mock" cheese, but it didn't work.
For non-nooch cheese, you can marinate some pieces of tofu in a combination of tahini, miso, and soy sauce. It's a bit more like a paste than a marinade. It's not exactly like cheese but it is very satisfying during my cheesy pizza cravings.
wow - good idea! that sounds delicious - and im guessing you just crumble it over the toppings? maybe i'll make pizza dough tomorrow...
This sounds a lot like a cookbook recipe I have for home-made tofu cheese... you coat a block of tofu with miso and other stuffs, and wrap it up in cheesecloth, let it sit in the fridge for a week (a week!), and the idea is the miso enzymes, etc, make it cheesey. I've yet to try it, 'cause I'm always too impatient to wait a week for "cheese," have no cheesecloth, and am afraid I'll just wind up with some slimey purple tofu.
Hey propinecone, I just cut the tofu into small triangles and coat it that way. However you like your tofu on your pizza would work out fine I'm sure. That's the beauty of the 'fu, it doesn't dry out easily in the oven so it retains the magical yum.
That sounds pretty good faunablues. I came up with this mixture by way of a different cheez sauce recipe. I didn't have any raw cashews or roasted red pepper so I just mixed together some other common ingredients and deliciousness was born. The first time I tried it I made too much tofu so half was eaten for dinner on pizza and the next morning the other half went on breakfast pizza. It was definitely more flavorful the next day. I don't think this mixture could hang out for a week though, there's not really any liquidness to it. Does the recipe you mentioned sit in liquid or naked in the fridge?
By the sound of it, it's like a thick spread that you smear on the tofu, and wrap it all up in cheesecloth, and let sit naked. That's why I'm not sure about it... tofu - water = purple slime for me most of the time. But I guess the enzymes in the miso is supposed to be what keeps it safe. Apparently the tofu itself changes to a cheesey texture too! Ah, now I have to try it this summer.
Oh! I've tried this! It's in the book by Christina Piriello called the Whole Foods Cookbook. The book says that the miso helps the tofu from being spoiled. You have to make sure the tofu is covered completely with miso. The miso is supposed to ferment it and give it a cheesy flavor. I only let it sit for about a day and it was very salty and different tasting. Almost like a cheese like flavor. Definitely different for me. I guess if you're used to miso it will taste normal.
Huh... I actually got it from "Now & Zen Epicure"... maybe one of the books borrowed the recipe from the other?
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