>The frozen Pizza I get is Natures Hilights Rice Crust Soy Cheese Pizza. >
This is Lactose, Gluten, Cholestrol, and Yeast Free pizza.
        But not casein free.  Those who want to try a frozen pizza that is
casein free (but unfortunately not gluten free for some of your needs, and
not vegan either as it contains honey) can try Amy's Roasted Vegetable
Pizza. Which is sold by Amy's Kitchen Inc, PO Box 449, Petaluma, CA 94953.
I did not call the company to see if this pizza is run on the same line as
their other (cheese) pizza's--so for those of you who are or have
sons/daughters who are anaphylatic too casein--better call and check first.
I've only found it in a 12 oz. size so don't expect a "huge" pizza and I
believe it cost in the neighborhood of $5.00.
        This pizza was an excellent idea on how to make a great tasting
cheese-less pizza but in my opinion not worth the cost beyond that.  I am
VERY happy though to have tried it once because it gave me wonderful ideas
on how to cook my own cheese-less pizza. The key is a tomato-less base of
caramelized onions complimented by artichokes, tomatoes, roasted red
peppers, mushrooms and spices.  In my opinion the saltiness and juiciness of
using lightly-drained canned artichokes as the topping is a wonderful
replacement for cheese (since cheese has a HIGH salt content and provides
moisture to the top of most pizza's). I think the only thing Amy's pizza was
missing is some yummy roasted garlic! :)
        Yesterday I ran across this recipe for mock-cheese that can be used
on pizza on the rec.food.veg news group.  I haven't had a chance to try it
yet...but thought I would pass it along:

----Forwarded----
I've found that most pre-made vegan cheeses just don't satisfy. I
recently discovered a yummy recipe for vegan cheese:

1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp. salt
1/2 tsp.garlic powder
2 cups water
1/4 cup margarine
1 tsp. mustard

Mix dry ingredients in a saucepan. Whisk in water. Cook over medium
heat, whisking until it thickens and bubbles. Cook 30 seconds, then
remove from heat, whip in margarine and mustard. It will thicken as it
cools but will thin when heated, or add water to thin it.

For a richer, stretchier sauce that's good on pizza substitute for the
flour: 1/4 cup cornstarch and 2 Tbsp. flour. Instead of margarine,
whip in 1/2 cup of water at the end, or as needed to make a thick
smooth sauce that pours easily. Pour it on pizza and for the last few
minutes of baking, put pizza under broiler for a few minutes to form a
stretchy, golden brown speckled skin.

this is taken from a great cookbook called 'The New Farm Vegetarian
Cookbook'. Enjoy. Try it to make macaroni and cheese.