The New York-style My Pie Pizza has arrived in Las Vegas. Like Pieology and Blaze, My Pie Pizza is a fast-casual pizza restaurant specializing in personal-sized pizzas with fresh ingredients. And, similar to the other fast-casual pizza concepts, My Pie Pizza includes a vegan option (thank you!).
My Pie makes it super simple to eat vegan pizza in Las Vegas. Simply order the Very Vegan pizza. This bad boy comes on whole wheat crust and is topped with Daiya cheese, spinach, mushrooms, red onions and olives.
If you’re feeling adventurous, you can also build a “Pizza Your Way” for the same price as the My Pie pizzas ($8.95).
But, there’s more.
With a bit of tweaking, the garlic knots can also be vegan — simply omit the parmesan cheese and voilà, you’ll be headed down a one-way trip to carb heaven. These knots are loaded with minced garlic, olive oil and come six delicious morsels to an order. Share or not, it’s up to you. (Editor’s note: we wouldn’t share.)
Why stop at pizza and garlic knots? Go for the perfect trifecta and order the “Going Green” salad that comes with cucumbers, tomatoes, carrots, olives and sunflower seeds.
Fill up on the starters, salads and pizza because, sadly, My Pie Pizza doesn’t offer vegan desserts.
Want more vegan pizza suggestions? Check out our guide to the best vegan pizza in town!
7930 W. Tropical Parkway, Suite 130, Las Vegas, 89149 | 702.982.3340
Open daily: Sunday – Thursday: 11 a.m. – 9 p.m.; Friday – Saturday: 11 a.m. – 10 p.m.
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Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism, being a positive activist and entrepreneur at events including TBEX, SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more. Diana is a proud partner with the James Beard Foundation and curates their Vegas Vegan Dinner series at the famous James Beard House, as well as the vegan activation, The Farm Stand, at Las Vegas’ Life Is Beautiful festival.
