When we refuse to eat milk or when we are lactose intolerant, it is very frustrating to eat a pizza without a lot of gratin cheese. Industrial vegetal cheeses are sometimes disappointing because of their texture : they don’t melt completely, don’t do stretch filaments and are rarely browned as hoped. With this very simple recipe, I reveal how to achieve a stunning 15-minutes pizza cheese, healthy and without any unusual or processed ingredients.

Ingredients

To cover 2 medium pizzas

300g silken tofu

100ml beer

50ml grapeseed oil

80g tapioca flour

3 garlic cloves

1 teaspoon salt

Preparation

In a saucepan, sauté 3 minced garlic cloves in grapeseed oil over medium heat for 2 minutes.

Remove from heat and add silken tofu, beer, salt and mix everything with a hand blender until smooth.

Add tapioca and put over medium heat, whisking energetically.

After several minutes, the cream will thicken and become sticky. Reduce heat to low and continue whisking 1 minute to be sure the preparation has taken the expected texture.

Pour the preparation on your pizza using a spatula or a pastry bag to spread it evenly.

For a beautiful browned crust, put your pizza close to the top of the oven during the last 2 or 3 minutes of cooking.

Here is a very simple recipe for a sweet and garlicky flavor that will please to many, but you can customize this cheese as you like. As in the photo above, you can add parsley for a fresh, original taste, or add thyme and oregano that recall the traditional pizza, chili for the more adventurous, shallots or onion, brewer’s yeast, pepper or gomasio. You can also vary the oils (roasted sesame, olive, rapeseed …) or replace some beer with white wine in the same proportions. Avoid using ingredients that change the texture of the dough as oilseed purees that will break the aspect of “stretch filaments” cheese. In short, make this recipe yours, create delicious blends and share us your finds!