If you are in the mood for a slice but want to keep it plant-based, Pizza Head is the place to know. Tucked into the South Grand business district at 3196 South Grand Blvd, it has been serving New York-style pies, slices and cheap canned beer since May 2017, with a change in ownership in December 2021. The menu is all vegetarian with vegan options throughout, and the only non-plant-based item on the whole thing is the Dairy Cheese option.
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The slices are the easiest way in. A cheese slice runs $3.50, while pepperoni, vegan pepperoni and the Slice of the Day are $4.50 each. That rotating Slice of the Day is vegan and changes daily, so it is worth checking their Instagram and Facebook stories to see what is on before you go. The daily lineup also includes dairy cheese with pepperoni and cashew cheese with pepperoni. Speaking of the cheese, the cashew version is made in-house, mixed with sauce, turns orange and has a ricotta-like texture, and it tends to be the more popular choice over the vegan mozzarella shred, which is a bit more traditional. If you are after a full pie, they do 20-inch ones.
One thing to know before you walk in: the kitchen uses soy, cashews, dairy, coconut and wheat gluten, and equipment is shared across the board. They cannot guarantee no cross-contact, though they can take extra precautions if you let them know about an allergy before the pizza is made, so it is not recommended for severe or life-threatening allergies. Also, the place does not take cash, so have a card or a digital payment ready.
Pizza Head is also known for how much it gives back. You can buy a donation slice for $3.50, with the proceeds going to the Women's Night Program at the St. Patrick Center emergency shelter. On Mondays, they run a Pepperoni Pizza with a special '314' design, and half of the sales from those go to a local organization that changes each week, with suggestions taken at hello@pizzahead.com. Sundays bring collaborations, like the Chick'n Tikka Masala with Bombay Food Junkies and specialty pies with Terror Tacos, and any plant-based meats come from The Be-Hive. Behind the scenes, unsold or incorrect pizzas go to local food shares through All Hands On Deck STL, and the rest is composted via New Earth Farm, which has earned the restaurant a five-star Green Dining Alliance certification.
Planning a visit is straightforward. They are open 11am to 9pm every day except Tuesday, when they are closed. You can order online anytime for later pickup, with the last pickup at 8:45 and slices going until they sell out. Parking is easy, too: the South Grand Parking lot at 3500 Hartford is free all year, about a four-minute walk away and accessible directly from Grand through Hartford. If you are a pizza enthusiast looking for work, they take applications at resume@pizzahead.com. For a quick slice and a beer, it is hard to beat.
