The vegetable turn in Milan. Here are the best vegan pizzas

Once upon a time, being vegan at a restaurant was a rare condition and, if anything, viewed with some annoyance - and vegan restaurants in Milan, if there were any, were really few. Now, being vegan is trendy, and veganism has grown exponentially: according to the latest Eurispes survey, vegans in Italy represent 2.4% of the population, equal to 1.4 million people.

In Milan, the trend has been welcomed with great enthusiasm, resulting in a plethora of sparkling proposals, not only in exclusively vegan restaurants but also vegan alternatives on the menus of popular places, including pizzerias.

The Best Vegan Pizzas in Milan

When it comes to vegan pizzas, credit must be given to pioneers like Joia, which, in addition to being the first vegan restaurant in Milan and the first starred vegan restaurant in Italy, can also boast the first vegan pizza in the Lombard capital - a very interesting pizza with turmeric dough and poppy seeds and radicchio dell'Orso - and Radicetonda, which opened in 2012 in Milan and where, among vegan appetizers and breakfasts, you could already taste a vegetable pizza.

Now, not only do you not have to settle for naturally vegan pizzas - like the classic Marinara - but it is also not necessary to go to places dedicated entirely to veganism because the offer is increasingly vast, also thanks to the invasion of substitute ingredients in the market such as cold cuts and cheeses: in our selection, you can find pizzerias that offer precisely these new vegan pizzas with these alternative ingredients, those that play on the seasonality of vegetables and protein proposals like legumes, and places that have fun with the vegan proposal with flair and creativity.

New Vegan Pizzas

Assaje

A mix of semi-whole flours, a long leavening that gives lightness and digestibility; pizzas that follow the seasonality of carefully selected ingredients, in an environment that recalls tradition. Assaje offers Neapolitan but gourmet pizza with creative and contemporary options. The vegan choice, in addition to Margherita, includes Pistachio and Mortadella with Bronte DOP pistachio cream, "Mozzarisella" vegan mozzarella, and "Vegfather" vegan Mortadella.

Assaje - Via Raffaello Sanzio, 14

Auum

Auum is a restaurant-pizzeria specializing in Mediterranean cuisine, with a particular preference for Neapolitan dishes. Their pizza is the classic Neapolitan, thin in the center but with a high crust, also stuffed for those who want an extra experience. The dough is soft and light, cooked to perfection, highlighted by the spotting on the crust. High-quality ingredients are carefully distributed on the crispy base. Their vegan proposal includes peppers, confit tomatoes, Gaeta olives, and vegan mozzarella.

Auum - Piazzale Susa, 7

Da Lioniello

Always flowing like a river, Lioniello has managed to combine the art of baking with the dynamism of social communication. No misunderstanding, though: attention to pizza remains central in his work, meticulous, with remarkable results on the dough, further enhanced by cooking techniques. Alongside the classic Margherita in various interpretations, unique toppings, and vegan options prepared with in-house produced vegan cheeses, such as Zuccona with pumpkin velouté, roasted eggplants, soy sausage, and smoked mozzarisella, a mozzarella made from rice milk and carob seeds.

Da Lionello - Via Friuli, 46

Pizzium

The "boat" crust and the colors of the toppings immediately whet the appetite. The satisfying bite and digestibility have made it one of the most popular choices, explaining the proliferation of locations, now in large parts of Italy. Also, thanks to a format that works and focuses on substance, namely valid doughs and toppings among the classic Neapolitans and those that reproduce regional Italian recipes. Among the vegan choices, in addition to Margherita with vegan mozzarella, there is the Special Veganuary Pizza with peeled tomatoes, vegan mozzarella alternative, chestnut crumbs, and porcini mushrooms.

Pizzium - Via Rembrandt (corner Piazzale Velasquez, 5)

Rossopomodoro

The Rossopomodoro pizzeria chain also promptly responds to new dietary needs: in the menu, in addition to offering gluten-free alternatives, it has been proposing various vegan options for two years. The most requested is La Picciosa prepared with wholemeal dough, "Mozzarisella," champignon mushrooms, artichokes, and black olives, ensuring quality and taste. Mozzarisella is made with sprouted whole rice and organic ingredients, without preservatives or chemicals.

Rossopomodoro - Via Molino delle Armi, 47

Rossopomodoro - Viale Sabotino, 19

Vurrìa

Here, the juice and gel from the fleshy leaves of aloe join type 1 flours without altering the basic taste of the dough. The leavening, at least 30 hours, results in a light and digestible outcome. The menu is extensive, with classic or more original options. The selection dedicated to vegans consists of 6 pizzas with vegetables combined with vegan mozzarella, from the classic Margherita in a vegan version to the Vegana with yellow peeled tomatoes, vegan mozzarella, marjoram zucchini, Leccino olives, IGP Senise crusco pepper, basil sauce, and fresh basil, to a more complex one of flavors, the Vegeté with fior di latte, eggplant in mushroom sauce, marjoram zucchini, delicata squash, black olive powder, fresh basil.

Vurrìa Moscova - Via della Moscova, 27

Vurrìa Isola - Via Pietro Borsieri, 28

Seasonal Vegan Pizzas

Marghe

The quality of ingredients and attention to the supply chain distinguish Marghe. The pizzas, baked in a wood-fired oven, are famous for their softness, lightness, and crispy, alveolate crust. Marghe also offers a vegan pizza that changes weekly, using seasonal vegetables and a legume cream as a protein source. For example, the pizza with hummus, curly endive, Vesuvius Piennolo cherry tomatoes, and Caiazzo olives.

Marghe - Via Cadore, 26

Marghe - Via Plinio, 10

Berberè

We are now at the twelfth pizzeria signed by Berberè. The format, very recognizable, just like the pizzas, has conquered Italy and has also reached London. The atmosphere is colorful and pop, with wooden tables, organic and Slow Food ingredients, pizzas already cut into slices to encourage conviviality and sharing at the table. Also following the seasonality of ingredients, they propose a vegan version of pizza with always original vegetable combinations. This month, to participate in Veguanary, the pizza is with creamed beets, sautéed leeks, Kalamata olives, orange zest, sesame seeds, walnuts, and dill.

Berberè - Via Vigevano, 8

Berberè - Via Carlo Botta, 4

Berberè - Via Alfredo Cappellino, 18 A

Creative Vegan Pizzas

Biga Milano

That the dough is important is clear from the sign. The style of the pizza is Neapolitan, with leavening and maturation lasting about 36 hours. The flours are a mix of whole and semi-whole for a pizza with a soft and high crust. Digestibility is another characteristic, and the menu is very rich in proposals. Attention to vegans (also in the kitchen proposal) with a new pizza every month. Examples? July's skillet-based pizza, yellow Marzanella tomato, pak choi, sun-dried tomato, Jerusalem artichoke chips, red pesto, cashews; December's Vegan, triple consistency pumpkin, sautéed black cabbage, diced Holland potatoes, cardoncello mushroom, fresh, sun-dried tomato in oil, chili threads, pumpkin seeds.

Biga Milano Moscova - Via A. Volta, 20

Biga Milano Isola - Via A. Pollaiuolo, 9

Sophia Loren

Initiated with the consultation of the super Casertan pizza maker Francesco Martucci, the sign has a very colorful environment, a tribute with photos, memorabilia, paintings to the Italian diva; clientele of all kinds, including VIPs, for a place that is also a bar, coffee shop, and pastry shop. The light dough, with a thin base and crispy crust, offers about a dozen proposals of beautiful creativity: the Vegan one is with caramelized San Marzano tomato in cane sugar, mixed salad, sprouts (30 varieties), mint, red turnip cream, roasted tomato cream, cauliflower mayonnaise, fried capers.

Sophia Loren – via C. Cantù, 3 - sophialorenrestaurant.com

Dry Milano

The environment is urban, and the speed of service helps to turn the tables. Sirabella's Neapolitan pizza is unmissable: dough from a blend of type 0 and 1 flours, leavening for 48 hours, and wood-fired baking for 1 minute at 400 degrees. The medium crust and various toppings are well-liked. There is no explicit mention of vegan pizzas, but the proposal is there and also includes a carefully curated indication of allergens on the menu. Among the stuffed focaccias, for example, guacamole, purple cabbage and carrot salad, while among the chef's pizzas, the Orto D'Autunno combines escarole velouté, purple cabbage cream, orange carrot cream, arugula pesto, Jerusalem artichoke chips, pomegranate, Romanesco broccoli. A separate mention for the cocktail bar, a sector in which the sign has been a precursor.

Dry Milano – via Solferino, 33 - www.drymilano.it