One inquisitive omnivore’s journey towards healthier and more compassionate eating…

(Click here for why I started)

I did something I thought I’d never do: I bought dairy-free cheese. I love my cheese and I’m really picky about what kind I eat, so needless to say I was a little skeptical at how it was going to taste.

Even though there are plenty of health warnings about eating too much cheese—lots of saturated fat and cholesterol that could clog my arteries and lead to heart disease— it’s just so good it’s worth the risk. 

What I hadn’t realized is the cruelties cows are forced to endure living on U.S. dairy farms. I thought producing milk was what cows did naturally, so what’s the big deal? The big deal is how most of them are treated—living in confined conditions, receiving constant chemically-enhanced hormone injections, and being impregnated every year while their calves are callously taken from them immediately after birth.

For these reasons I went looking for some cheese alternatives, and what better place to begin with than pizza?!

I decided to try a little experiment. I made a homemade pizza and topped one side with mozzarella cheese and the other side with GO VEGGIE! Mozzarella Flavor Shreds Cheese Alternative. Then I invited some friends over for dinner, and without revealing anything served them the pizza.

I was pretty surprised because none of us really tasted much of a difference! We all thought the GO VEGGIE! side tasted a little, I guess for lack of a better word, off, but it was still very good. And since it was made with rice and was lactose, cholesterol, gluten and trans-fat free, we all agreed we’d happily eat it again.

A delicious dairy-free mushroom, red bell pepper and garlic pizza with Go Veggie! Mozzarella Flavor Shreds.
A delicious dairy-free mushroom, red bell pepper and garlic pizza with Go Veggie! Mozzarella Flavor Shreds.

RECIPE:

  • 1 Boboli Original Pizza Crust
  • 6 oz GO VEGGIE! Mozzarella Flavor Shreds (3 oz Veggie! plus 3 oz mozzarella if you want to try experiment)
  • 1/2 cup Prego Pizzeria Style Pizza Sauce
  • 8 oz white mushrooms
  • 1 red bell pepper
  • 2 cloves garlic
  • 1 tbsp olive oil

Preheat oven to 450 degrees. Chop mushrooms, peppers and garlic into small pieces and sauté in olive oil over medium heat until mushrooms and peppers are soft and garlic is lightly browned. Spoon pizza sauce all over Boboli working from the inside out, leaving about 1/2” – 3/4” crust. Evenly spread the vegetables over sauce and top with GO VEGGIE! Cook for 10 to 15 minutes.

Give it a shot! Or better yet, try out the taste test for yourself and let me know how it works out! Buon appetito!

— Lisa Singer, exclusive to Global Animal

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