Plant Based Pizzeria
Pizza restaurant · Atlanta ·
Plant-based pizzas, calzones, burgers, & desserts available
Plant-based pizzas, calzones, burgers, & desserts available
"Open For: Dinner (closed Tuesday and Wednesday) Price Range: $$ Plant Based Pizzeria opened in the former Rocco’s Pizza on Barnett Street just off of Ponce de Leon Avenue in 2019, and it’s been a hit ever since. The takeout pizzeria offers everything from vegan “meat” lovers to Hawaiian pizzas on its menu and includes the option to build custom pizzas or order half-and-half flavors. All pizzas come served on a spelt flour or gluten-free crust upon request. Best For: Plant-based pizzas" - Eater Staff
"Billed as “Atlanta’s first vegan pizzeria,” Plant Based Pizzeria on Barnett Street just off of Ponce de Leon Avenue offers everything from vegan calzones to “meat” lovers and Hawaiian pizzas. Plant Based uses spelt flour for all of its pizza crusts and calzones, and includes a gluten-free crust option upon request. The restaurant features raw vegan pizzas, vegan burgers and sandwiches, and vegan desserts on its menu." - Beth McKibben
"A dedicated plant-based pizzeria that demonstrates how vegan restaurants are moving beyond salads into satisfying entrees, offering pizza-forward options for diners seeking meat-free alternatives." - Beth McKibben
"Opened in 2019 on Barnett Street on the edge of Virginia-Highland, Plant Based Pizzeria later expanded with a second location in Sandy Springs in January, marking it as one of Atlanta's earlier dedicated vegan pizzerias." - Beth McKibben
"I know the original Plant Based Pizzeria opened last year on the edge of Virginia-Highland in the former Rocco’s Pizza space along Barnett Street; that Atlanta location is currently open for takeout only and people can order online for pick-up. The business has also launched a food truck that can often be found parked at locations throughout Atlanta’s west-side neighborhoods. Like the new spot, the pizzeria uses Beyond Meat products and avoids white sugar, white flour, and soy in anything made in-house, reflecting owner Paul Jordan’s personal dietary choice after becoming vegan five years ago following his mother’s cancer diagnosis." - Beth McKibben