We were excited to see the new Daiya frozen pizzas at our local Whole Foods a couple of weeks ago. We’ve enjoyed their cheese shreds and wedges for some time and were thrilled to hear about new products hitting the shelves.

Until now, we’ve been making pizza from scratch using Pillsbury pizza crust dough, tomato sauce and Daiya shreds. It tasted great, but was time consuming.

The new Daiya pizzas come in four flavors:

  • Cheeze Lover’s
  • Margherita
  • Fire-Roasted Vegetable
  • Mushroom & Roasted Garlic

They are free of the top 8 allergens – that means free of the common problem-ingredients for families with food allergies such as wheat, soy, eggs and milk.

We’ve tried both the basic cheese (twice) and the mushroom & garlic pizzas. Both have turned out pretty well and my daughter and other taste-testers have enjoyed them.


The trickiest part is trying to get it cooked just right. The instructions say to preheat the oven AND the baking sheet at 500 degrees. Obviously it needs to get really hot. But 2 of the 3 times I’ve made them the edges have burnt pretty badly (even when I pull it out early) and I’ve had to cut them off. I’m not sure if it’s the temp or the time that needs adjusting (or both) but it’s worth the effort to figure it out.

Avery really likes the cheese one quite a bit. We’ll definitely be buying them regularly.


You can find more of my food allergy posts, tips & recipes on my Food Allergy page. I’d also love to connect with you on my Marketing Mama facebook page and twitter. This post, and all posts on this blog, are written from my experiences as a parent of a child with food allergies. I am not a medical expert and encourage you to consult with a doctor on your personal medical situation. I was not compensated in any way for this review. I purchased the products myself and my opinions are my own. Well, my kids’ opinions, too. 🙂


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4 Responses to “new allergy-friendly pizzas from daiya foods”

  1. I really loved the cheese and veggie ones, but I had the same problem with burning the edges at 500 degrees. Even with the burnt edges cut off, I still enjoyed them, though! My daughter can’t eat pea protein, but it’s something safe for me to eat in the house, at least.

  2. Would a thin strip of foil work around the edges- just like when you bake a pie crust?

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