A vegan pizza should not be a margherita with the cheese left off, and a gluten-free pizza should not be a cracker. Ours are neither, and we would rather tell you exactly what we can and cannot promise than put a reassuring word on the board.
The vegan mozzarella is ours: cashews soaked overnight, blended with a little coconut oil and cultured for a day, so it melts and browns in the oven and tastes of something. The vegan pizzas get their own tubs of toppings and their own ladle for the tomato. The dough itself is vegan, as are the tomato, the garlic oil, the vegetables and the hot honey's vegan twin, a chilli and agave glaze.
The gluten-free base is bought in from a dedicated gluten-free bakery in Bristol, ten inches, and is topped on a separate board with its own peel, tray and cutter. It is cooked on a patch of the oven floor we brush down first. We are honest about the rest: the oven is shared with wheat dough and flour is in the air of a pizza kitchen. We think the gluten-free base suits someone avoiding gluten; we do not think it is safe for every coeliac, and we will not pretend otherwise.
What you get
- Cashew mozzarella cultured here
- Every pizza on the board can be made vegan
- A ten-inch gluten-free base from a dedicated bakery
- Its own peel, board, tray and cutter
- The oven floor brushed before it goes in
- Honest about the shared oven
What it costs
Any pizza made vegan for £1 more, on the gluten-free base for £2 more; the vegan margherita £10. The menu has every price and allergen and the build-your-own, and the order page the collection slots still open.