Late last year I tried Daiya vegan cheese for the first time when Whole Foods started offering vegan pizza slices. You can read my review here. My consensus was there was way too much Daiya on the pizza and it was a bit oily, but it melted perfectly and was not bad at all.
Daiya pizza on a whole wheat crust was going to happen. I finally bought a bag of Daiya shredded mozzarella from Whole Foods, some organic tomato basil sauce, and a basil plant from the Farmer's that hasn't died yet. I got around to making a homemade whole wheat crust.
Everyone knows I kill plants. even mint. twice. but the basil baby is still alive and it's not fake. We had to make this pizza before it could abandon us as bad plant parents.We sliced up some tomatoes and thin chips of potato.I sprinkled the Daiya gingerly over the pie, ever hesitant.
It turned out gooey and melty and there was just enough cheese to cling to some of the potatoes. The wheat crust was hearty and thick, so I would try a thin crust next time by splitting my dough ball in two. We both agreed that Daiya was a nice change on a pizza, but I do like using cashew cheese (thanks to Lauren) or skipping the cheese route and going tomato pie style. We will keep this in mind for future melting purposes.