Vegan and Low‑Carb Green Pizzas Highlight Plant‑Based Trend

A new vegan pizza verde combines a cashew‑based mozzarella, pesto sauce and spring vegetables such as asparagus, peas and pea shoots, offering a dairy‑free alternative that mimics the stretch and flavor of traditional cheese.

A separate low‑carb pizza uses a “Lizza” dough made from flaxseed, chia and coconut flour, topped with pesto, sliced tomatoes, pine nuts, olives and fresh arugula, providing a reduced‑carbohydrate, vegetarian option.