Garden & Vegan Pizzas

People often worry that a vegan pizza will be bland without cheese, but the Marinara is actually our most popular seller. We keep it strictly old-school, using San Marzano tomato sauce, sliced garlic, fresh basil, and a drizzle of extra virgin olive oil. It relies entirely on the quality of our long-fermented dough and the intense heat of the wood-fired oven to create the flavour profile, rather than using heavy toppings to mask anything.

I believe that the best vegan food does not need to mimic meat or dairy. It just needs high-quality ingredients and the right technique. When I make a Marinara, I am looking for that specific balance of acidity from the tomatoes and the smoky, charred notes from the crust. This is the pizza that tells you everything you need to know about a pizzaiolo. The dough is our foundation, proofed for hours to get that light, airy texture with the signature leopard-spotted char.

For those who want something a bit more substantial, our Spinach and Garlic pie is the go-to. We use fresh spinach and punchy garlic, finished with cherry tomatoes to add a burst of sweetness that cuts through the savoury garlic oil. It is simple, bold, and fills that gap when you want a veggie-forward meal without feeling weighed down. Whether you are fully vegan or just taking a break from dairy, these pies are designed to hit that comfort food spot.