This time, a pizza crust that is truly dairy-free! The Boboli crust I used the last time turned out to contain milk and cheese, so I went on a mission to find a vegan crust that tastes just as good.
I found one made by Simple Truth Organic, a Kroger house brand. It’s super-thin, more like a flatbread than a pizza — but it still has more of a doughy quality than the gluten-free crusts I’ve tried, which were as hard and dry as a cracker.
This time I used Classico Traditional Pizza Sauce. It has a nice tanginess and a not-too-watery consistency. Then I piled on the toppings I had on hand: prosciutto, sliced mushrooms, chopped red onion and, of course, Daiya Mozzarella Style Shreds.
Unfortunately, I didn’t heed the instructions on the pizza crust package to bake at 400 degrees. Instead, because I like my pizza crispy, I cooked it at a blazing 500 degrees and ended up burning the edges.
It was still good, though!
As a former New Yorker, I’ve always liked my pizza on the thin side, so this crust works for me. If you’re more of a Chicago pizza kind of person, this isn’t the crust for you. But if you’re looking for a dairy-free, vegan crust that doesn’t have the texture of matzo, you might want to give this one a try.