I don't miss too many foods as a vegan, but... pizza. My first true love. Light of my life and fire of my loins. It will forever rest in that OMG WANT corner. Fortunately, as I found, great pizza is not off-limits to vegans by any means. Here's how to make vegan pizza every bit as satisfying and delicious as a cheese-topped pie.
'Vegan' on Serious Eats
M Cafe De Chaya is popular for many reasons—like their Kale with Spicy Peanut Dressing and Tuna Burger—not for pizza. Recently this contemporary macrobiotic cafe re-instituted their Saturday pizza nights. So to investigate this fusion, I joined my pizza knowledge with a local macrobiotic authority, Jack Bone (aka my dad).
What do you do when you have vegan or lactose intolerant friends and a craving for pizza? You take them to Paulie Gee's, which has some of the best truly vegan pies I've laid eyes on.
Order the I Am Hearty and Café Gratitude promises to deliver a "deep-dish" pizza made of ingredients that have never come in contact with heat higher than 105 degrees. It's a food engineering challenge that proves a little bit beyond them and may explain why the the dish with sun-dried tomato marinara, pesto, olive tapenade, Brazil nut Parmesan and ricotta cheese, on an onion-sunflower crust looks, well, nothing like a pizza.
Vegans and the lactose intolerant get the short end of the pizza stick when it comes to finding an enjoyable cheese substitute. But Portland, Oregon's best vegan restaurant, Portobello, has a solution: stop trying to replicate cheese in the first place. Owner Aaron Adams devised a simple, easy, vegan replacement for head pizzaiolo Will Fain's delectable pies that is nothing whatsoever like mozzarella, but is totally satisfying in its own right: cashew cream.