Our household doesn’t have many options for pizza right now, since Nolan (my 3 year old) is gluten free, dairy free and egg free (among other items). Daiya pizza is the one of the only pre-made pizza options available to us at the moment. We have enjoyed their pizza in the past, but they just came out with a new formula that we enjoyed last night.
We bought the new supreme and margarita pizzas to try. When I opened up the packages I was initially quite impressed on the amount of cheese they added, before the cheese was not as heavily added, so I often found myself adding a little extra.
Their pizzas are a thin crust, and because of the nature of gluten free pizza crusts, they have opted to bring the sauce and toppings almost to the edge of the crust. This works in favour of the crust since, even in my experiments with making a gluten free crust, the exposed parts get quite crusty while the inside is cooked nicely.
I always like cooking my pizzas on a stone, instead of going directly on the rack. This time I pre-heated my stones while the stove was coming to temperature, and I was happier with the bake of the pizza. I would suggest always pre-heating your pizza stone, and if you don’t have one, you should. It’s one of my favourite things for baking! I did find it a little difficult to judge the perfect ‘doness’ on the pizza since the cheese cooks a little different. I left mine in for 19 minutes. When I checked it at 16, it seemed as though the middle could use a touch more cooking. This left the bottom of the crust a little extra tough, so it was more of an arm workout to cut, but when eating it, the crunch was perfect. When cooking on a stone instead of directly on the rack, usually you add a minute or two more for cooking. With pre-heating, you may not need to add in the extra time.
The vegan cheese is probably the part of a dairy free pizza people find to be the most different. I think Daiya’s new improved formula for their cheese was really good. I have been eating alternative cheese off and on for almost 10 years, so I have grown accustom the difference in taste, but I think if you tried this you’d be very pleased with it.
Despite needing a pizza that is dairy, gluten and egg free we still enjoy our meat. This is why I add some meat to the top of the otherwise vegan pizza. This time I cut up some slices of turkey lunch meat, since that was what I had available. Pepperoni slices or sliced up pepperettes work well too. I find this helps to make the pizza a little more filling for our family.
Those wanting to keep it plant based, Daiya does have their vegan Italian sausage on the supreme and they have a ‘meat lovers’ option with vegan sausage and vegan pepperoni slices. This gives you the extra protein while keeping it plant based.
All options available for their pizzas are:
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