I’m going to admit it, one of the hardest things for me as a vegan is going to a party where there is a big stack of pizza boxes with hot, cheesy pizza inside just waiting to be devoured. Seeing people pull piece after piece, with gooey cheese stretching and glistening with oily fat, makes me question my morals, especially as I sit in the corner with my cheeseless pizza that doesn’t have enough sauce or veggie toppings.
Thankfully, there have been many advancements in the way of vegan cheese these days, each attempt bringing me closer and closer to what I remember a pizza tasting like. My recent purchase of a pizza screen has inspired me to do some experimenting at home with a few cheeses and toppings, and here are some of the results:

Thin crust? You got it.
First, I used the pizza dough recipe from Vegan with a Vengeance. I’ve made it before and I really like it, although I don’t know what happened this time because the recipe says it’s enough for two 14″ pizzas, and last time the dough was much thicker. I’m a thick crust kind of girl. But I divided the dough in half and once it was the appropriate size, it was a lot thinner than I remember it.

Jonathan's half is the boring half.
I bought Trader Joe’s pizza sauce for this. Usually I like to make my own, but I was too eager to wait through the process. I also bought some delicious Field Roast sausage, and on my half I put some red onion.
For this pizza, I used mostly Teese with some Follow Your Heart mixed in, because I had some and I needed to use it before it went bad.

Lots-o-cheeze
I set my oven for 475 degrees. I could have gone to 500 degrees but that freaks me out a little. Fresh pizza should be cooked at an extremely high temperature for the least amount of time! This pizza went in for about 9 minutes.

Liquid cheeze
The thin crust got a little toasty, mostly because I had to turn the broiler on to get the Teese to melt the way I wanted it to. Teese is supposed to melt and be awesome, but I’ve honestly had issues getting it to melt fully. Maybe I shredded it too thin. Anyway, this pizza was pretty decent, but didn’t fulfill what I was searching for. But since I had a 2/3s of a block of Teese left, I made a few more pizzas.

Field Roast and pineapple... it actually works!
Jonathan is huge fan of pineapple on his pizza. I could take it or leave it. This pizza was all for him, although I did try a bite just to make sure it tasted good. I also made homemade sauce for this one, which really made it a lot better.
Okay, so, I didn’t plan on writing a pizza post at the time so I didn’t take a picture, but I attempted to replicate my FAVORITE pizza in the world, Pizza Luce’s BBQ Mock Duck pizza. I’ve written about it before and I will reiterate, this is the best fucking pizza I’ve ever had. I would even get it in my pre-gan days (only with regular cheese, bleh!). Mock duck can be found at most Asian grocery stores, and it looks like this:

Photo used without permission
Looks gross, right? Well, once you drain that shit, slice it up thinly and smother it in BBQ sauce, it makes my absolute favorite pizza topping. I don’t know what they do that makes it taste different than regular ol’ seitan, but it’s SO MUCH BETTER!
Next up is a pizza that I made with Daiya mozzarella. I was SUPER excited to make this because I’d already tried Cruzer’s vegan pizza with Daiya, and the cheese was phenominal.

sofuckinggood
I made this one evening and it finished cooking right as Jonathan got home from work. He asked me, in all seriousness, “So what are you having for dinner?” Half of that motherfuckin’ pizza! The Daiya is shredded a little too thin so it didn’t melt completely, but I don’t care, because it’s fucking delicious. Jonathan is slowly weaning himself off cheese and I think this may just do it for him. He really has no need to eat that pus-filled garbage that’s stolen from a baby cow.
I am a Daiya fan for life. Daiya people, if you want to give me free cheese for talking up your product so much, I won’t reject it!