One of the questions that I get the most frequently is "What kind of vegan cheese can I put on my pizza?" People are looking for something to replace the gooey pizza that they grew up with. I get it. Food is comfort!! Textures are important. We want to go back to those foods we grew up with over and over!!
Plus pizza is easy. Throw it in the oven and it's ready in minutes. Unless you're the make your own crust crowd... I bow to you, because when I want pizza, I want it NOW. Some of my favourite crusts are pita and naan bread. They are readily available and crisp up in minutes.
But there is room for improvement over the vegan pepperoni with Diaya which is what my son wants because it most resembles what his friends have in their lunch boxes. Here are a few ideas to inspire you!
Sun-dried Tomato Pizza
1 package of Zengarry Sun-dried Tomato and Basil cashew cheese
1 zucchini sliced
1 cup of artichokes chopped
1 cup of fresh tomatoes, sliced
1 cup of Kalamata olives
½ cup of green onions
1. Top with sliced zucchini, chopped canned artichokes, sun-dried tomatoes, Kalamata olives and green onions. Pop it in a preheated oven and bake at 400 degrees F for 10 minutes.
Garlic Pesto Pizza
1 package of Zengarry Garlic and Fine Herbs cashew cheese
1 fresh tomato, sliced
1 red onion, diced
1 red bell pepper, sliced
1 package of pesto
1. Spread your favourite pesto on a pita. Top with sliced tomatoes, red onions, sliced bell peppers and Zengarry Garlic and Fine Herbs Cashew Cheese. Bake at 400 degrees F for 10 minutes.
Gruyère and Asparagus Pizza
1 package of Zengarry Aged Cumin cashew cheese
1 cup of cherry tomatoes, halves
1 onion, diced
1 cup of asparagus, chopped
½ cup of capers
1. Spread Naan bread with pesto. Top with asparagus, caramelized onions, cherry tomato halves, Zengarry Gruyère style Cashew Cheese and capers. Bake in a preheated oven at 400 degrees F for 10-15 minutes, or until the naan is crispy on the edges.