You don’t have to miss out on cheesy pizza on a plant-based diet! There are many plant-based cheeses on the market.
Most don’t have the stretchy-gooiness of dairy cheese, but that’s because they don’t have the high-fat content and addictive properties that cheese made from cow’s milk has.
Plant-based cheeses are a much healthier choice than animal-based cheeses, but some contain high amounts of oil to give them their cheese-like texture.
Plant-based cheeses may use nuts, soybeans, tofu, pea protein, potato starch, corn, or tapioca starch as the main ingredients.
Check the ingredient labels and try to choose a cheese that has nuts, almonds or cashews as the main ingredient, unless you have a nut allergy.
Plant-based cheeses are typically not as hard as dairy cheese, so unless you buy pre-shredded cheese, it can be hard to work with. The picture above is Miyokos mozzarella cheese.
TIP: I keep my plant-based mozzarella in the freezer…It’s super easy to grate while frozen.
To make the pizza pictured here, I used a whole grain flatbread, topped with fat-free (i.e. oil-free) marinara sauce, Italian seasoning, and grated Miyokos mozzarella cheese. I added mushrooms, green peppers, artichoke hearts, kalamata olives, red onion, and fresh spinach. Bake at 400 degrees for 15 minutes.