In keeping with my make-it-from-scratch theme for my pizza, I opted to make vegan mozzarella cheese from scratch. I cheated a bit, because I used the recipe from this book: The book is “Artisan Vegan Cheese”, by Miyoko Schinner. The recipe is on page 44, and it’s called “Meltable Mozzarella”. Note: Read the entire post before you try this at home! This cheese is made in two parts. First you make a mixture of yogurt, oil and water, and allow it to “culture” at room temperature for up to 24 hours.
On Monday, when I made pizza, my goal was to make it as much from scratch as possible. While the dough was a challenge, I already knew I could make pizza sauce easily! You can do this yourself, and don’t have to buy some Frankenfood brand in a jar or can. And best of all: you get to choose the seasoning! This is for a very basic sauce, lightly flavored with Italian spices.
I love pizza. For years I’ve made regular (wheat) pizza dough from scratch without any problems. It was easy and we had home-made pizza fairly regularly. Since going gluten free, anything even vaguely bread related has been quite a challenge for me. But, once I got the flat bread figured out, I was pretty sure I could make pizza crust. Finally! Here’s my setup. Equipment stand mixer with dough hook
I have been mostly without bread products of any kind for months. The problem is that most of the gluten free commercial bread products that I like are not vegan. They contain eggs. In particular, I like the Canyon Bakehouse. I’ve tried their Hamburger Buns and their Cinnamon Raisin Bread. Both are really good. I also like the Sprouted Corn Tortillas from Food For Life. They are vegan and I eat a lot of them, since they are pretty much the only bread-like thing around here.
I recently picked up the October/November 2012 issue of Living Without magazine because it had information about making a Thanksgiving Feast that was wheat and dairy free. In particular, I’m trying to figure out a GF pie crust that works and tastes good. In addition, this issue has five recipes for GF crackers. Since we eat a lot of hummus, I’m always looking for something crunchy to go along with it.