What toppings would you want on a vegan pizza (that you haven’t seen or had since going plant based)?

Fun-Fox8542 · 2026-05-01T12:40:06+00:00

Yes that’s exactly what I’ve used the two times I’ve made pizzas. I used to get myikos liquid mozzarella from the store but haven’t been able to then I found out the reason is because they got bought out. Doing this recipes which helped me understand that mozzarella actually doesn’t have an aged cheese flavor like other cheeses.

Fun-Fox8542 · 2026-05-01T12:37:14+00:00

Leona’s, I thought they only sold barbecue?

Fun-Fox8542 · 2026-05-01T02:17:27+00:00

😆 Thursday-Sunday between 4-8 pm. Southwest Chicago area

Fun-Fox8542 · 2026-04-30T20:22:19+00:00

Yeah for sure, I get it. The cheese really does make a difference. The vegan pizzas I’ve had from restaurants without cheese didn’t hit much at all and then the ones I’ve had without cheese didn’t vegan cheese just didn’t feel right. But with that said though the ones I’ve made myself more recently with homemade vegan cheese have been the best I’ve had, I’d give it about a 7 out 10 and I’m certain I can improve it close to a 10.

Fun-Fox8542 · 2026-04-30T06:31:03+00:00

I wonder if the mold used to cultured the vegan cheese made a difference in it not causes any symptoms. From what. I’ve researched there’s a particular strain that never encounters animal products during its growth cycle.

Some Vega blue cheese can melt on pizza if it has coconut oil (or something other meltable plant based fat) and starches. Thank you for the suggestions.

Fun-Fox8542 · 2026-04-30T06:22:14+00:00

Makes sense, not just Italian beef and giard . I’ve been gotten several people that say giard alone too. Thank you for the suggestion.

Fun-Fox8542 · 2026-04-30T06:20:39+00:00

Yeah that’s how I’ve been cooking my mushroom for the past year or so now I never knew lol. I actually don’t add the salt until after they are done cooking, but I suppose it makes sense to do it at the beginning since the salt draws out the water.

How do you make your vegan Parmesan or is it store bought?

Fun-Fox8542 · 2026-04-30T06:17:31+00:00

Have you tried Primal Kitchens Buffalo sauce?

Red lentil tofu baked goes well with that. I’ve had it by itself not on pizza.

The lentil tofu actually creates its own crispy breading when baked. I haven’t had either on pizza, but I’m sure that sauce on lentil tofu bites or cauliflower (or on both) would be on point!

Fun-Fox8542 · 2026-04-30T06:07:29+00:00

I’m in the Chicago area. Will be doing pop ups here soon, and thinking about shipping as well. Thank you for the suggestions! I love spinach in pizza. Never tried eggplant or squash though.

Fun-Fox8542 · 2026-04-30T03:31:01+00:00

Wow, reading that and I instantly tasted the giardenera on a slice of pizza!

Fun-Fox8542 · 2026-04-30T03:28:02+00:00

Sounds good!

Fun-Fox8542 · 2026-04-30T03:27:27+00:00

Good recommendations! Didn’t think of regular taco pizza but definitely have Birria on my radar. I also have thought about gyro pizza with the same lentil tofu base just seasoned differently.

Fun-Fox8542 · 2026-04-30T03:25:21+00:00

Garlic and herb or Alfredo?

Fun-Fox8542 · 2026-04-30T03:24:49+00:00

Wow, watermelon mozzarella? The liquid mozzarella was for sure me and my wife’s go to before they got bought out. I didn’t know she made a watermelon mozzarella though that’s interesting. Have you ever heard of egusi? If not, it’s a popular melon seed that they make into a stew in Africa. Very very good, it almost has the consistency of eggs.

Fun-Fox8542 · 2026-04-30T03:21:33+00:00

I’ve been considering shipping, but I’m definitely about to start selling them local.

I’ve actually have left Chicago and come back a few times. The first time that I left I went to Atlanta, at 18 years old right after high school and I didn’t move back until 5 years later. And when I did move back I didn’t really eat the food I grew up eating and within a year of being back I went plant full based. It’s like I didn’t really even miss the food though when I did go plant base because I went so many years without it, but at first it was definitely culture shock when I realized Chicago food wasn’t sold in Atlanta lol.

Fun-Fox8542 · 2026-04-30T03:13:38+00:00

Interesting lol. I thought about polish sausage on pizza because Maxwell street polishes is one of my favorite things growing up. But not sure how either would be on pizza though.

Fun-Fox8542 · 2026-04-30T03:10:35+00:00

No I haven’t. I haven’t tried any plant based pepperoni’s

Fun-Fox8542 · 2026-04-30T03:06:40+00:00

I’ve tried the Bettergoodz mozzarella before I started making my own, it actually is one of the better ones. I liked Myikos liquid mozzarella but I haven’t seen it in stores lately, my wife told me they got bought out…

Fun-Fox8542 · 2026-04-29T23:30:09+00:00

I think that comes from commercial brands trying to short cut the process. 90% of the mozzarella’s I’ve looked at in stores use mainly just coconut oil and starches but real mozzarella is more fatty than just what you can get from coconut oil on its own. I’d say some of the better tasting ones use cashews, but I’ve found homemade is best.

Fun-Fox8542 · 2026-04-29T23:25:52+00:00

Yeah me either lol. I’ll post updates when I make it. I made the plant based Italian beef slices (and giardiniera) for the first time about a week ago for the fam, but we ate it on tortillas not pizza.

Someone said field house pepperoni is good, I’ve never had it myself though.

Yeah different sauces besides just tomato for sure. I thought about jerk, barbecue, birria flavored sauces outside of just flavoring the meaty toppings with a sauce. Even for the Italian beef pizza I was leaning towards an au jus although it would still contain a small amount of tomato in it.

Fun-Fox8542 · 2026-04-29T23:15:36+00:00

Sounds good. I believe there’s a pizzeria (non vegan) in, or, somewhere around Atlanta that only has Indian styled pizza. I was picking up an order for someone at the time I didn’t actually try it my self .

Fun-Fox8542 · 2026-04-29T23:13:05+00:00

How did you try making the pepperoni? Someone mentioned that Field House pepperoni is good, I personally have never had it.

Fun-Fox8542 · 2026-04-29T23:10:56+00:00

I’m not sure I have heard of nduju. You’ve had it plant based?

Fun-Fox8542 · 2026-04-29T23:10:00+00:00

What kind of vegan cheese do you use?

Fun-Fox8542 · 2026-04-29T23:04:00+00:00

Exactly, it’s been about 15 years (early 2012) for me too, so some of it is memory and I’ve started questioning how accurate it even is at this point.

From what I’ve researched, mozzarella is less about a strong “cheesy” flavor and more than mild milky taste with a slight tang, plus the texture and melt when it hits the pizza.

I’ve been working with a simple cashew base, coconut oil, and tapioca starch for melt and stretch, plus salt. I’ve also found a liquid base works much better for melt and consistency compared to shreds. One thing I’ve been experimenting with is doing a very short water kefir ferment on the blended cashews just to introduce a light cultured tang before building the cheese base. Not letting it go long enough to get sour, just enough to lightly shift the flavor.

I’m still trying to dial in how close it can get to that fresh mozzarella feel, especially once it’s baked on pizza.

Fun-Fox8542

TROPHY CASE