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"A plant-based pizzeria in Collingwood, Red Sparrow Pizza—led by chef Michael Craig—makes wood-fired pizzas using mostly local produce and vegan “cheeses” and “meats” sourced from the United States, Italy and Australia; examples include a pepperoni made from organic gluten, tofu and spices, and a flavour-packed “cheesy” bianca with garlic, potato, leek, rosemary, coconut-oil-and-tapioca “mozzarella” and vegan parmesan." - Claire Knox