A traditional pizza is served smothered with all sorts of melted cheeses. And nothing hits the spot quite like melted mozzarella cheese and cured meats. Unfortunately, cheese is fattening. That’s why most dieters avoid pizza like a plague. Others are also lactose-intolerant and they can’t have any dairy products. Fortunately, there are so many substitutes for cheese. In today’s post, we are listing down the best alternatives to mozzarella cheese in pizzas:
Zucchini cheese is a nut-free, dairy-free cheese made from yes, zucchini! The recipe for zucchini cheese started in Instagram, a social media website. The cheese looks and even tastes like the real thing except it’s noticeably greener in color. To create your own zucchini cheese, you will need:
1 cup zucchini, peeled and sliced
¼ cup water
1 tablespoon coconut oil
1 teaspoon lemon juice
1½ tablespoons gelatin
1 tablespoon nutritional yeast (optional)
A pinch of sea salt to taste
Simmer zucchini in water for five minutes. Drain and transfer the boiled vegetable to a blender. Add coconut oil and lemon juice then blend until you get a smooth consistency.
Next, add gelatin, yeast and salt. Blend again until smooth. Get a baking pan and line it with parchment paper. Pour the mixture evenly then pop in the fridge for 2 hours. Remove the pan and cut the “cheese” into desired sizes.
Non-Dairy Cream Cheese
2 cups unsweetened organic coconut cream
1 teaspoon maple syrup
1 tablespoon probiotic powder
1/2 teaspoon lemon juice
Start by chilling the coconut cream overnight. The cream and liquid should separate once chilled. Then, take the cream out, transfer to a mixing bowl then whisk until it starts to liquefy. Add the probiotics and the lemon juice.
Get a cheesecloth and strain the mixture. Cover the strained mixture and leave it in a cool dark place. You have to wait for 24 to 36 hours to develop the culture. The longer it’s left, the tangier the cream cheese will be. As a pizza cheese, use plain non-dairy cream cheese. But for bread, add herbs and dried fruits to the cream cheese.
Soy Cottage Cheese
500 ml. liters unsweetened soya milk
1 tablespoon lemon extract
a pinch of salt
¾ cup of boiled water
Start by heating the soy milk but don’t boil. Add the lemon extract then stir gently. The milk will start separating after a few minutes. Get a strainer and strain the liquid over a bowl. Gently squeeze the liquid out.
Put the cheese in a food processor and add a pinch of salt. Process until it’s smooth. Fold with a spatula then blend again for an even velvety texture. Add maple syrup and blend one last time. At this point, you can also add any flavorings you like including garlic powder, herbs, parsley, etc.
Transfer the cheese into a clean bowl, pop into the fridge to solidify. To use as pizza cheese just spread an even, generous layer on the dough. Add your favorite toppings and then pop in the oven to bake