Cooks at SliceTruck Pizzeria age dough made with certified-organic Kamut flour for three days before baking, yielding crusts that are airy as well as gluten-free. They then crown each carefully crafted pie with premium toppings such as housemade sausage, hot cherry peppers, cremini mushrooms, and san marzano tomatoes. Since all SliceTruck’s crusts are vegan, it’s also easy to accommodate diets free of animal products—just order your pizza without cheese.
Besides pizza, the chefs also toss house salads with extra-virgin olive oil and pepperoncinis and bake chocolate-chip cookies in house to round out meals. Staffers dish out these and other dishes from a bright-orange food truck, a minimalist West LA storefront, or the back of the tame griffin, who makes all their free deliveries.