This month, we made two different vegan pizzas using Daiya Cheddar-style shreds. I prefer the Daiya Cheddar-style shreds over the Mozzarella-style shreds.
1. Vegan Rika Pizza #1 Toppings: Daiya Cheddar-style shreds, shiitake mushroom, button mushroom, chopped fresh basil, roma tomatoes, red onion, peperoncini and fresh tomato sauce (with basil, oregano, fresh garlic, olive oil, ground pepper, sea salt).
2. Vegan Rika Pizza #2 Toppings: Daiya Cheddar-style shred, Yukon Gold potato thin slices (dressed in olive oil, rosemary and sea salt, bake for 45 minutes to 1 hour at 350ºF, make sure they don’t burn quickly, so keep an eye out), red onion, peperoncini and shiitake mushrooms.