The Best Vegan Pizza I've Made

Today is Father’s Day in Guatemala, and tomorrow is my dad’s 80th birthday. I decided to make a pizza to kick off our weekend of celebrations, and the result was the best pizza I’ve ever made. Ever. My omnivore dad and my almost-vegan husband agreed that it was spectacular.

I’ve tried all kinds of vegan cheese toppings for pizza. They’ve been okay, but recently I’ve experimented with a moxarella based on my homemade almond milk. Not only is this moxarella amazingly fast and easy to make, it’s the most versatile vegan cheese ever. I’m seriously addicted to this stuff.

The crust was also perfect. I used to use a regular bread dough for the crust, but to get it crispy I had to over-bake it, which made it tough. This Cornmeal Pizza Crust recipe gives the perfect combination of tender and crunchy.

I threw together a quick sauce and cooked up some of my favorite toppings. The result was absolutely incredible! The crust and cheese will work great with any toppings.

Oh, and I have a wonderful pizza stone, and the directions are for making the pizza with the stone. I’m sure you can get great results with a regular baking pan, but the stone is worth the investment! One of the secrets is to preheat the pizza stone while the oven preheats. If you put the crust in the oven and the stone isn’t preheated, the crust is much more likely to stick and the stone could break.