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Norma, I would love to know how they're making the cheese edge with vegan cheese (or if they're even doing so) - I have yet to find a vegan cheese that can withstand a full bake cycle on either DS or NY pies (it just breaks down into a liquid if in the oven more than a few minutes). So the vegan DS I'm making now are baked with no cheese for about 10 minutes and then I add cheese for a couple more minutes in the oven to melt which results in a more traditional Sicilian style with an edge of expose crust rather than a crispy-cheesy edge.
Norma,Thanks for that vegan, gluten-free pic - looks like they cook the crust separately, then top with some vegan cheese and other stuff and pop it back in the oven to finish off. That was my game plan for the next time I make a gluten-free DS. I'm not sure why they specify "casein-free" for the vegan cheese, though - it has to be casein-free. Cheers,Britt