After Jennifer and Landon Cabarubio became vegans, they launched this plant-based pizzeria to fill a void they saw in the Cowtown restaurant scene. Baking thin-crusted, crispy-edged pies and making their own almond-based mozzarella, they’ve created pizzas even a carnivore could love. The basics—a potato leek pie, a margherita, a “pepperoni”—are solid, but the specialties shine, especially the Verde, with house-made soy chorizo, charred corn kernels, and cilantro and the Bacon & Brussels, drizzled with a tart-sweet balsamic reduction. (Gluten-free cauliflower crusts can be subbed.) Start with a Caesar salad that faithfully mimics an anchovy-based dressing, and end with salted caramel gelato or a trio of inventive sorbets, including a tart-sweet lemon-blackberry.