Lately, I’ve been craving pizza like crazy! However, for those of us who are diary (or lactose) intolerant, satisfying a pizza craving isn’t as simple as grabbing a slice from the nearest pizza spot or supermarket. Most places don’t carry non-diary “cheese” and you can make two homemade pizzas for the price of one frozen diary-free pizza from the grocery store.

Well I’m embarking on a journey of finding the best vegan cheeses to replace cheese in the meals I enjoy. This week I used Daiya’s Mozzarella Style Shreds shown below:

to make flatbread pizza. While it didn’t melt as well as I would have liked, it definitely had a salty cheesy taste that’s pretty close to mozzarella. Overall, I loved the pizza. I just wish the cheese had completely melted. If you’re diary intolerant like me, and searching for vegan options. Then try this flatbread pizza recipe!

Ingredients:

• Flatbread

• Olive oil

• Tomatoes

• 1 can of Artichokes

• fresh Spinach

• Mozzarella Cheese (I used Daiya Vegan Cheese)

• Seasonings (oregano, garlic powder, pepper, basil)

Directions:

1. Preheat oven to 375 F

2. Slice tomatoes and coat with olive oil, oregano, and pepper. Mix gently

3. Transfer to baking sheet and spread in an even layer. Roast for 30 mins. (Skip this step if you don’t want your tomatoes roasted)

4. Add olive oil, artichokes, spinach, garlic powder and herbs to skillet. Heat on medium for 1-2 mins. or until spinach wilts. Turn off heat and set aside.

5. Remove tomatoes from oven. Preheat over to 425 F

6. Spread cheese on flatbread. Add tomatoes, artichokes, and spinach. Feel free to spread more cheese

7. Bake for 10 mins or until cheese melts.

8. Sprinkle with basil on top . Enjoy!