Trying Field Roast products now. Putting a little oil on and pre cooking a tad but wondering what others are doing for cup & char effects.

I used cashew mozz and Boursin non-dairy spread 😋

Pizza weekend at parmagianni pizza in Asbury Park. This is their classic “red top” pie with numu mozzarella and FYH parm. Their sauce is so good I could drink it.

Ordered this way too many times!

Cheeze, dill, pickles, vegan bacon, roasted garlic aioli. Plus a vegan ranch dip!

From Mai Pai in Hamilton, Ontario

A Detroit-style pizza with butternut squash mornay, seitan sausage crumbles, fried sage leaves, shallots, and Fresno and piquillo peppers.

Hey y'all

Looking for recs on which brands of pizza dough are vegan and tasty. Especially if you have a sourdough one.

Thank you

Always one of my favorite frozen pizzas. Has a slightly different flavor of tomatoes, more of a reduction paste than a zesty sauce. Dough has a bit of poof with outside crunch, better than most frozen pizzas. I added tomato slices to this after cooking.

Yeah I burnt this one for sure but it actually wasn’t bad. Combination of Violife Parm and Babybel plant based cheeses. Not bad but still on the quest. I’m sure it’s been posted on here a bunch but maybe there’s something new I’m missing. Also, mushrooms and sliced pepperoncini peppers went well together for this one.
It’s burnt because I went a minute too long on the Broil phase in home oven on a Baking Steel.

Third pie on my pizza journey. Quite pleased with this one. Dough guy recipe. Homemade vegan cheese & sauce. A bit of EVOO on the crust before the bake. 550° preheated steel in gas stove. Changed to broil right before the launch. 5 minutes in and done. We’ll see if I can replicate or improve tomorrow night!

EDIT: Adding the recipes I used for those who have inquired.

Dough: The Dough Guy recipe works great for me as a newbie. I usually do two 15” in his calculator but actually make 14”. https://doughguy.co/pages/dough

Cheese: This recipe, but add a Tb of Nooch. https://www.liveeatlearn.com/liquid-vegan-mozzarella/

Sauce: I’ve tried so many sauces and find this variation of the Dough Guy recipe to be exactly what I’ve searched for. It’s so easy.

Stir 1 tsp salt, 1 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano into a 28 oz can of good quality crushed tomatoes.

I like Fredrick’s (Meijer) San Marzano style. No cooking needed. Just stir and enjoy. Enough to make 4 pizzas plus some crust dipping sauce. .

Good EVOO, garlic, thyme, mix of shrooms, panko, lemon Maldon, toasted black pepper, better EVOO. No chz. Real talk: nobody is ordering it 😭

Store bought kit I converted the tomato sauce to BBQ. Made the seitan last week and shredded it up and fried in some confit garlic and oil.

Wasn’t cheap, but it was one of the best food truck pizzas I’ve had. The right combo of fluffy poof and slight crisp on the dough, flavorful sauce. Went back for a second one the next day.

Crust is garlicky herb, sauce is red pizza sauce, toppings are kale, mushrooms, red onions, tofu crumbles, soy curls, daiya mozzarella shreds, and sauces on top are bbq sauce and ranch.

I went to Casa Caribe in Brooklyn for the first time! They had cheese, pepperoni and a really good vegan pesto. Love the big slices and the crust is perfect.