You'll most likely need to try several recipes and then experiment on your own. What tastes good to me may not taste good to you and visa versa.
This book http://www.amazon.co.uk/Uncheese-Coo.../dp/0913990426
has dozens and dozens of vegan cheese recipes using all different types of ingredients.
I've found that you need to use different types of vegan cheeses for different foods and use them sparingly. Don't pile on tonnes of vegan cheese on a pizza and expect it to taste like dariy cheese pizza, instead, make a cheeseless pizza and then grate just a bit of vegan cheese on top almost as a garnish or a condiment. That works best.
I make this vegan pizza with a non-soy vegan cheese sauce. You can do the same but use a pre-made crust if you're pressed for time.
Deep Dish Vegan Pizza
1 tbsp active dry yeast (for baking)
1 cup lukewarm water (105F to 115F)
1/2 - 1 tsp sweetener of your choice
1 tsp salt
3-4 cups whole wheat flour (or part unbleached white bread flour)
Lightly oil one 14 inch deep-dish pizza pan or two 9 inch layer cake pans and set aside.
In a large bowl, soften the yeast in 1/4 cup of the lukewarm water and allow to rest for about 5 minutes. Stir in the sweetener, salt and remaining water. Gradually stir in the flour, beating vigorously until no more flour can be incorporated. Turn out onto a well-floured board and knead for 5-10 minutes, adding additional flour as necessary. Form into a ball and place in an oiled bowl, turning the dough to coat. Drape the bowl with a damp cloth and let the dough rise in a warm place for 45 minutes to 1 hour, until doubled in size. When the dough is finished rising, punch down and knead lightly in the bowl. Turn the dough out onto a floured board. Roll into an 18 inch circle (to fit a 14 inch deep dish pizza), or divide the dough in half and roll each half into a 12 inch circle (for two 9 inch deep pizza pans). Place the dough into the pan and roll the edge over to form a finished rim. Fifteen minutes before baking, place a rack in the centre of the oven and preheat the oven to 425F. Prick the dough in several places with a fork and bake until very lightly browned, about 5-10 minutes, to set the gluten. Let cool 5 minutes before adding the sauce and remaining toppings and return to the oven for baking.
Spicy Vegetable Sauce
2 (16oz) cans or 1 (32oz) can unsalted plum tomatoes, drained
1 (6oz) can unsalted tomato paste
1 tbsp dried basil leaves
2 tsp dried oregano leaves
1-2 tsp sweetener of your choice
1 tsp crushed red pepper flakes
1 tsp salt
2 tbsp water + 1 tbsp balsamic vinegar or fresh lemon juice
1 small onion chopped
1 large clove garlic pressed
12 large mushrooms thinly sliced
2 medium carrots shredded
1 medium zucchini, julienned
1/2 cup black olives, sliced
Place the tomatoes, tomato paste, basil, oregano, sweetener, red pepper flakes and salt in a blender and process or pulse very briefly, just until well combined but the tomatoes are still a bit chunky. Set aside. Heat the water and vinegar or lemon juice in a large skillet. Cook the onion an garlic until slightly softened, about 5 minutes. Add the mushrooms and cook over medium high, stirring often until almost all of the moisture has evaporated (about 15 minutes). Add the carrots and zucchini and cook until just softened, about 5 minutes longer.
Stir in the sauce from the blender and the olives and heat over medium-low until just warmed through, stirring often. Set aside.
1 1/2 tsp dried oregano leaves
1 1/2 tsp dried basil leaves
1/2 tsp garlic granules
1/4 tsp freshly ground black pepper
Stir together the dried oregano and basil, the garlic granules and the black pepper in a small bowl and set aside.
Mostarella Cheeze Sauce
1 cup water
2 tbsp fresh lemon juice
2 tbsp tahini
1/4 cup nutritional yeast flakes
3 tbsp quick cooing rolled oats
1 tbsp arrowroot or cornstarch
1/8 tsp mustard powder
1 1/2 tsp onion granules
1/2 tsp salt
Place all the ingredients in a blender and process until the oats are finely ground and the sauce is completely smooth. Pour into a small saucepan and cook over medium heat until very thick and smooth, stirring constantly. Cover and set aside.
To assemble the pizza spread the vegetable sauce over the cooled crust, leaving 1/2 inch rim of crust exposed. Sprinkle on the herb topping.
Spread the cheeze sauce mixture over the sauce and herb topping, distributing it as evenly as possible. Sprinkle on some soy parmesan if desired.
Bake for 25-30 minutes at 425F, or until the bottom of the crust is a deep golden brown. Let rest 10-15 minutes before slicing.