I love making homemade vegetarian pizzas.  I used to make them quite a bit as a bachelorette, but I was a little nervous about making them for hubby, mainly because duplicating an omni pizza using vegan ingredients can be challenging.  I’ve always thought my veggie pizzas were yummy, but I’m also used to the taste of soy cheeses, etc.  Hubby isn’t.  Several times already, he’s passed on topping a dinner with soy cheese, because he was leery of it.  But I’ve had a craving for pizza, and spied Bob’s Red Mill Gluten-Free Pizza Mix at the store… which meant homemade pizza on a Saturday night!

There were many “firsts” for me with this pie…. including the use of a white sauce (mix of olive oil, minced garlic and herbs), the use of Vegan Gourmet cheese with a pizza, and the Red Mill Pizza Mix.  Most of the firsts worked out just fine, but I went a bit heavy on the olive oil for the sauce, which leaked into the oven, causing our kitchen to smoke…. not thick smoke, but you know, enough to greet the eyes, make them tear and send me and my hubby to the windows, desperate for some fresh air.

Aside from that snarfu, this was a yummy dinner… and my hubby enjoyed it too!  He liked the Bob’s Red Mill crust… he thought it could’ve been a little crispier, but overall, a thumbs up on that.  He also–surprisingly–liked the vegan cheese on the pizza.  He admitted he was nervous about how it would taste, but said it was alright.   Woo!  I love my hubby.

For dessert, we tried Turtle Mountain’s Purely Decadent Blueberry Cheesecake dairy-free frozen dessert, which was awesome!  Hubby agreed… “Good ice cream, honey!”    This brand of ice “cream” is easily at the top of my dairy-free dessert list.  Their stuff is always so good!