You’ll usually find this food truck at Hamilton Street and West Pender Street, on the edge of Victory Square and across the road from Vancouver Community College’s downtown campus. There it serves up wood-fired Neapolitan pizzas Monday to Friday between 11:30 a.m. and 2:30 p.m.
PazzaRella doesn’t use dairy in its pizza dough or tomato sauce. Even better, customers can substitute Daiya cheese for animal-based mozzarella, with no extra charge.
Only one of the regular menu items, the Margherita ($8 for 10 inches), is meat-free, so that’s what I requested when I stopped by last week. You place and pay (cash only) for your order at the front of the truck, and your pizza comes out of the back a few minutes later.
The Margherita is a basic pizza, featuring organic basil, extra virgin olive oil, tomato sauce, and, in my case, Daiya mozzarella shreds. It didn’t blow me away, but I enjoyed the tasty sauce and chewy crust.
When I visited, PazzaRella was also offering a special, the Filetti ($9), which could also be made vegan. That pizza is topped with cherry tomato, sliced garlic, and basil.
For location updates, you can follow PazzaRella on Facebook and Twitter. If the truck isn’t nearby, you can always order delivery from Vegan Pizza House in Vancouver and White Rock, or Hell Pizza in Vancouver and North Vancouver.