This is the foundation pizza executed with plant-based ingredients. The sourdough is fermented long enough to develop flavor and proper texture. The tomato sauce is straightforward. The house-made red lentil mozzarella melts and browns in the wood-fired oven, developing flavor rather than simply softening. The basil is fresh and finishes the pizza just before service. Reviewers consistently praise this pizza for standing on its own rather than tasting like an imitation.
Tips from diners
If you've never had vegan pizza at this level, this is the entry point — the mozzarella is genuinely good, not a novelty.
This pizza showcases the kitchen's willingness to experiment beyond the traditional canon. The truffle focaccia is a separate layer baked within the pizza, creating textural contrast. The mushrooms are chosen for season and meaty texture — likely porcini, oyster, or shiitake. The house-made cheeses (a blend of lentil mozzarella and other plant bases) support the earthy flavors. This is not a traditional pizza, but it's executed with the same care as the classics.
Tips from diners
The truffle and mushroom combination is seasonal — it appears in autumn and winter when mushrooms are best.
Mastino's house-made cheeses extend beyond pizza. This cashew-based cheddar develops a slight sharpness and melts smoothly. The texture is creamy without being oily. Served with freshly baked crackers or seasonal vegetables, it offers a shareable starter or solo snack. The kitchen uses minimal additives, relying on proper fermentation and handling to develop flavor.
Tips from diners
The cashew cheddar pairs surprisingly well with natural wines — ask for an alternative pairing if you're avoiding alcohol.
Even in the vegan form, marinara proves the power of restraint. The crust must be excellent because there's nothing else to hide behind. Mastino's sourdough is thin, blistered from the wood oven, and yields a satisfying chew. The tomato is fresh and properly balanced with garlic and oregano. Olive oil provides richness. This pizza showcases fundamental pizza-making skill more clearly than any complex version.
Tips from diners
The marinara is the most affordable pizza on the menu and arguably the best showcase of the kitchen's fundamentals.
Mastino's commitment to house-made cheese extends to ricotta — in this case, likely a cashew-based version with herbal seasoning. The pesto provides brightness and herbaceousness. The mushrooms are layered to show variety of texture and flavor. This pizza emphasizes the umami depth that mushrooms naturally provide, eliminating any need for savory meat or cheese richness to feel satisfying.
Tips from diners
This is one of the heartiest pizzas on the menu — the mushrooms and ricotta create real substance.
Mastino opened in 2015 as Amsterdam's first dedicated vegan pizzeria, located near Albert Cuypstraat in the De Pijp neighborhood. The kitchen operates a wood-fired oven and bakes pizza with the same respect for the form as traditional pizzerias. All breads are made in-house using sourdough fermentation. The cheeses are entirely house-made — the signature mozzarella is crafted from red lentils, and other cheddar and ricotta variations use cashew and other plant bases. The result is pizza that stands on its own rather than serving as a vegan alternative to a meat-and-cheese original.
Walk-ins welcome when space is available. No reservation system. Friday and Saturday evenings may have short waits.
If you're skeptical about vegan pizza, start with Margherita or Marinara to taste the crust and base technique before moving to more complex pizzas.
Counter seating is available and recommended for solo diners — you can watch the pizza-making in the wood-fired oven.
The restaurant prioritizes sustainability — they're working toward eliminating single-use containers. Bring your own vessel for takeaway when possible.
Page last updated: