I’m pretty sure that pizza is loved universally the world over. It transcends time, space, culture and language. It tastes good cold and it tastes good hot. It can even be vegan (as you can see below). The following are pizzas I have made over the years. Toppings I frequently use are Daiya (any of their shredded vegan cheeses, or their wedges, which I shred myself and which melt better than their vegan shredded cheeses), Yves vegan pepperoni (available at Provigo, Great Canadian Superstore and Loblaws), broccoli, green peppers, red peppers, tomatoes and tomato sauce. The possibilities are absolutely endless!
AFTER: This is from my pre-vegan days when I actually used cheese. I used store-bought pizza dough (from Metro grocery store) and vegan pepperoni.
Here, I used a pre-baked pizza crust. I don’t like these as much, since they tend to get really crispy and hard (and sometimes crack, as you can see) once baked. Here, I used vegan pepperoni and vegan cheese.
BEFORE: Store bought pizza dough, broccoli and two types of vegan cheese — Teese (from Chicago Vegan Foods) and Daiya. Teese melts well, but Daiya tastes better and is easier to find.
I wanted to recreate (read: veganize) Pizza Pizza’s chili chicken thai pizza. So I used sweet chili sauce instead of tomato sauce and topped it off with sundried tomatoes, vegan chicken strips (you can use Gardein, or Morningstar, or Yves), and broccoli, as well as Daiya pepperjack shredded cheese on sundried tomato and herb pizza dought. It tasted lovely!
I grated the Daiya cheddar wedge (hence the globular bits of cheese) and used the pre-shredded Daiya cheddar cheese, along with zucchini, vegan pepperoni and broccoli.
I made this pizza dough. I grated the Daiya cheddar wedge and added tomatoes, yellow bell peppers, vegan pepperoni and broccoli.
I used a different kind of vegan pepperoni for this pizza (pictured above and below). It’s seitan (gluten/wheat meat) and I bought it at Aux Vivres in their take-out section.