Tofurky Cheese Pizza: Dairy Free Taste Test, Part One

Tofurky Cheese Pizza

Tofurky Cheese Pizza

The first pizza I sampled in my test of dairy free pizzas was the Tofurky Cheese Pizza.  As I mentioned previously, this was the pizza with which I have had the least amount of experience – I think I’ve only eaten this once, and that may have been several years ago.  So I really had no memory of what it tasted like at all.

When I removed the pizza from the box to put it in the oven, I was impressed by the amount of Daiya Mozzarella cheese covering the pizza – so much cheese, that I could hardly see the tomato sauce underneath.

I baked the pizza as suggested, at 450 degrees for 12 minutes.  The pizza was nicely melted on top, but there was no browning to be seen anywhere on the cheese.  Maybe I should’ve put it under the broiler for a few seconds to finish off the cheese.  I was pleased, when I cut it into four with my pizza cutter, to find that it cut very cleanly.  Some pizzas tend to spill over when I cut them, but this did not.  One point for Tofurky!

Tofurky Pizza Ready for Eating

Tofurky Pizza Ready for Eating

In terms of size, this is probably the smallest of the pizzas that I will be taste-testing.  As you can see in the photo above, it pretty much fit on an 8-1/2 plate.

As for flavor, there are some pluses and some minuses.  While the pizza was baking, I smelled the garlicky tomato sauce and thought, “wow, this is going to taste good.”  Well, the sauce is nice, but there’s too much of it, and it turns out a bit watery.  There is also too much cheese – I know most people will say, how can there every be too much cheese? but it becomes a gooey thick mess.

The crust completes the trifecta of not bad but not great ingredients.  It has a decent flavor, but the texture is crumbly, and even from sitting directly on my oven rack for 12 minutes, it did not crisp up at all.

Overall, this pizza reminds me of the cheap frozen pizzas I had as a kid.  It wasn’t bad, but you would never think of it as anything but a passable frozen pizza.  And I regret to say it will not be making it into the rotation of quick lunch foods that I keep in my freezer.

About Karl Peterson

Karl Peterson is an avid traveler, passionate about food and food-related entertainment, completely allergic to dairy. He is founder, owner and principle contributor to "The Dairy Free Traveler" blog. The Dairy Free Traveler perfectly dovetails two of his greatest areas of interest: traveling near and far, and searching for great cuisine (especially dairy free!) The Dairy Free Traveler publishes original material about the dairy free lifestyle, eating the best food in the most interesting destinations around the world. Karl's tours take him from thriving New York City, to exotic Marrakesh, to elegant Paris bistros -- (yes! even Parisians have gotten on the dairy free bandwagon.) The Dairy Free Traveler himself also engages with independent dairy free food producers, highlighting new dairy free product launches and events that support dairy free entrepreneurs. Peterson is among the top 4 most widely read Trip Advisor reviewers in New York City and is repeatedly cited as a Top Contributor at Trip Advisor. His reviews have garnered more than 140,000 readers -- half in the U.S., and half among the many countries he has visited around the world. When asked to describe himself, Karl says: "A frequent traveler, I enjoy writing about my experiences both at home and abroad, finding great food that accommodates my dairy allergy. My goal is to engage a community of foodies and travelers in a lively exchange and debate. I learn as much from my readers as I hope they do from me." Also a trained musician with degrees from Columbia University and Wagner College and an active member of the New York City Continuo Collective.
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