Slam Dunk Five Cheese Vegan Pizza

Slam Dunk Five Cheese Vegan Pizza

In our last post we mentioned how Viotros sent us a mountain of vegan cheese to come up with recipes for. Athanasia had the idea to mix and match different flavors of their vegan cheese for that post, so, now it’s my turn! I have casually mentioned three and five cheese pizzas to her from my non-vegan days only to hear her say “yeah right!”. Well, it was time to show her it’s true! With basketball season right around the corner it’s time for a slam dunk five cheese vegan pizza! We made this pizza using five different flavors of vegan cheese from Viotros and it is delicious!

Slam Dunk Five Cheese Vegan Pizza Gluten Free Dairy Free Viotros Violife Viofree Vegan Cheese Review

We chose to use the new slices without preservatives Violife/Viofree makes now to see if they melt on a pizza. On top of it all we used their cheese for pizza that we already know melts. The nice thing about some of these slices is they have dehydrated peppers, olives and mushrooms in them so this pizza was very tasty without a lot of work to chop vegetables! We used the Peppers, Mushrooms, Olives, Oregano & Thyme (sold as “Herbs” outside of Greece) and Pizza Viofree/Violife slices for this pizza. The packaging is a little bit different here in Greece than what you may find from around the globe so I have included some small pictures of some of the Greek versions at the very bottom of this post.

So, those are the five different vegan cheese flavors we chose for this adventure! We stacked 4 slices of each flavor on a cutting board and sliced them into small “shreds” of cheese. This made about 4 cups of vegan cheese shreds from slices. We then grated a small amount of their vegan cheese for pizza to top off the pizza.

Slam Dunk Five Cheese Vegan PizzaSlam Dunk Pizza Vegan and Gluten Free Recipe

We topped it off with the cheese we knew would melt in case the slices did not melt, however, the slices did in fact melt as well!

Slam Dunk Five Cheese Vegan Pizza
Before Melting
Slam Dunk Five Cheese Vegan Pizza
After Melting

For the dough/crust we prepared our gluten free vegan Italian crust (click here for recipe).  We pre-baked this crust for 8 minutes at 150° C (302° F) and then baked it for 12 more minutes after adding the sauce and vegan cheese. If you have your own dough or crust, follow your normal baking instructions for this pizza.

We also made our pizza sauce (click here for recipe).

These vegan cheese slices from Viotros made making this pizza an extremely easy task without lacking in flavor! Athanasia’s mom said we should team up with them to make ready-made frozen gluten free vegan pizzas available in Greece; how convenient would that be? Every time I talk to my brother Andrew back in Minnesota he brags about how easy it is for him to slap together a vegan pizza. He grabs a frozen gluten free crust, spreads some store bought pizza sauce on it, sprinkles some already shredded vegan cheese on it and whatever toppings he wants. Here we are making the crust, sauce and shredding the cheese! Oh well, know for a fact our way is more tasty!

Again, here in Greece you can find Viofree products at Botanica here in Patra and at Bamboo Vegan in Athens. For a complete list of where to find Viofree/Violife products click here.

As promised, here are the photos of the Greek packaging of Viotros Viofree vegan cheeses used on this pizza:

Viotros Viofree Violife Vegan Peppers Cheese Slices
Peppers Slices
Viotros Viofree Violife Mushrooms Vegan Cheese Slices
Mushrooms Slices


Viotros Violife Viofree Olives Vegan Cheese Slices
Olives Slices
Viotros Violife Viofree Oregano & Thyme Vegan Cheese Slices
Oregano & Thyme Slices
Viotros Violife Viofree Vegan Pizza Cheese Slices
Pizza Slices
Viotros Violife Viofree Vegan Cheese Block For Pizza
Vegan Cheese Block For Pizza We Grated For Top Cheese
Digiprove sealCopyright protected by Digiprove © 2014

7 thoughts on “Slam Dunk Five Cheese Vegan Pizza

  1. I do not know for a fact that your way is more tasty. Just for the record. Looks good though 🙂 Seems a bit more difficult than my way

    1. Well, well, well, hello brother! Thanks buddy. As someone who has tasted your store bought sauce and also tasted my homemade sauce… I think I am in a good position to make the call. The homemade sauce is tastier. I must say though, it takes me about 30 minutes to make an average pizza (which is good compared to the hour it took me when I first got here). So, whose way is better? Depends on how much time you have. I’m just giving you a hard time, I know you don’t have any desire to spend an hour making vegan pizza!

    1. We will e-mail them and see where they are at in terms of bringing it to the U.S. I see a lot of bloggers actively trying to get it in their local stores. Give us about a week and we will try to have a better answer for you!

  2. So grateful to have found your blog. Unfortunately I am no longer in Europe and have no access to Viofree cheese (the best vegan cheese) or Violife cheese but I am finding it challenging to make pancakes and bread vegan and gluten free. Gluten flour seems to be able to stand up to the challenge of no egg…but many GF baked goods use even more egg than gluten baked goods to overcome the crumbliness of GF flour!

    I look forward to pinning and trying several of your GF Vegan recipes!!

    Love & Light,


    1. Thank you Tess!

      Yes, GF flour is a challenge to get started on, it took us several failures and of course we tried to use as few ingredients as possible in most cases. I found flax seeds mixed with water to be quite useful as an egg replacement for GF flour. Most people leave the flax seeds whole and whisk it with water as an egg replacement. I found it works even better to blend the flax seeds with the water in a vitamix or similar blender. For some reason it just made the bread hole together better. I think my biggest struggle with GF breads is always knowing the right amount of time to bake them because it changes based on the humidity and temperature of each season.

      Thanks for your comment!

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