Mad garlic, evoo, parsley, served with a side of evel's tomato sauce (vegan option available)

Garlic Deez Knots

5 per order - served with Evel's tomato sauce (vegan option available)

Grandma's Balls

Evel's tomato sauce, (V) cheese, (V) sausage, roasted red peppers & caramelized onions

Fake The Snake

A gluten free, vegan, deep dish pizza, with Evel's marinara sauce, (V) cheese & parsley

Vegan Gluten Free

Vegan 420 & beer, Evel ale by Las Vegas' tenaya creek brewery

Vegan Evel Slice Combo

Level up your pizza with our vegan cream!

Jalapeno Cilantro Ranch

Evoo, (V) cheese, shiitake, portobello, white button & parsley

Evel's tomato sauce, (V) cheese & (V) pepperoni

Hippy Pepperoni

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust a clean work surface with the tablespoon of flour.

Prepare oven and dough

If using refrigerated dough, let it sit at room temperature for 20–30 minutes so it's pliable. If using fresh homemade dough, divide into approximately 12 equal pieces (for 1 lb dough this yields medium-size knots).

Roll each piece into a 6–7 inch rope. Tie each rope into a loose knot, tucking the ends underneath so they hold their shape. Place knots on the prepared baking sheet about 1 inch apart.

Shape knots

In a small bowl combine 2 tablespoons extra-virgin olive oil with the 2 tablespoons melted butter (or vegan butter). Add the 6 minced garlic cloves, 1 teaspoon sea salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes (if using). Stir to combine. Let sit for 5 minutes to let garlic infuse the fat.

Make garlic oil/butter

Brush each knot generously with about two-thirds of the garlic oil/butter mixture so they get flavor during baking. Reserve the remaining third for finishing. Bake in the preheated oven for 14–16 minutes, or until knots are golden brown on top and cooked through. Rotate the pan halfway through baking for even color.

Brush and bake

When knots are done, immediately brush them with the reserved garlic oil/butter mixture so the warm knots absorb the flavors. Sprinkle the chopped fresh parsley evenly over the knots and, if using, dust with 2 tablespoons grated Parmesan or vegan Parmesan. Serve warm with Evel's Tomato Sauce for dipping.

Finish and garnish

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Stir in the tablespoon of tomato paste and cook 1 minute to caramelize slightly. Add the 14 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Build the sauce

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if tomatoes are too acidic.

Simmer

Remove from heat and stir in 1 tablespoon chopped fresh basil (optional) and a drizzle (about 1 teaspoon) of extra-virgin olive oil. Transfer to a serving bowl and serve warm alongside the garlic knots.

Finish

pizza dough (store-bought or homemade)

all-purpose flour (for dusting)

extra-virgin olive oil

unsalted butter (or vegan butter for vegan option), melted

garlic, finely minced (mad garlic)

fresh flat-leaf parsley, finely chopped

fine sea salt

black pepper, freshly ground

red pepper flakes (optional)

grated vegan Parmesan or regular Parmesan (optional)

yellow onion, finely diced

garlic, minced

canned crushed tomatoes (prefer San Marzano style)

tomato paste

dried oregano

dried basil

sugar (to balance acidity), optional

black pepper

fresh basil leaves, chopped (optional)

In a small bowl, combine the 1/2 cup breadcrumbs with 1/4 cup milk. Let sit 5 minutes until moistened.

Soak breadcrumbs

In a medium bowl, add 1 cup ground beef (or plant-based ground), the soaked breadcrumbs, 1 egg (or 1 tbsp flax mixed with 3 tbsp water, set 5 minutes), 1/4 cup grated onion, 1 tsp minced garlic, 2 tbsp chopped parsley, 2 tbsp grated Parmesan (or vegan), 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Using clean hands or a spoon, gently mix until just combined—avoid overworking to keep meatballs tender.

Mix meatball ingredients

Divide the mixture into 5 equal portions (about 3.5–4 oz / 100–115 g each). Roll each portion gently between your palms into a compact ball about 2–2.5 inches (5–6 cm) across. Place formed balls on a plate or baking sheet.

Form balls

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add the meatballs, leaving space between them. Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. Do not crowd the pan; sear in two batches if necessary. The goal is color and a sealed exterior, not full cooking through.

Sear the meatballs

After searing, transfer the meatballs into the simmering Evel's Tomato Sauce (see sauce directions below) and spoon sauce over them. Simmer gently, uncovered, for 12–15 minutes until meatballs are cooked through (internal temp 160°F / 71°C for beef; plant-based just heated through). Turn once halfway and baste with sauce.

Finish in sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add 15 oz crushed tomatoes and 1 tablespoon tomato paste, stirring to combine. Bring to a gentle simmer.

Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (optional), and 1/4 teaspoon red pepper flakes if using. Reduce heat to low and simmer, partially covered, 10 minutes, stirring occasionally to meld flavors and thicken slightly.

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh basil or parsley just before adding meatballs, reserving a little for garnish.

Spoon a shallow pool of Evel's Tomato Sauce onto each plate. Nestle 5 warmed Grandma's Balls into the sauce.

Garnish with fresh basil or parsley and sprinkle 2 tablespoons grated Parmesan (or vegan alternative) over the meatballs. Serve immediately.

ground beef (or plant-based ground for vegan option)

plain dried breadcrumbs (or gluten-free breadcrumbs for GF)

milk (or unsweetened plant milk for vegan)

large egg (or flax 

grated onion (about 1 small onion)

minced garlic

fresh parsley, finely chopped

grated Parmesan (omit or use vegan Parmesan for vegan option)

salt

olive oil (for searing)

olive oil

crushed tomatoes (canned)

sugar (optional, to balance acidity)

fresh basil or parsley (for finishing, optional)

fresh basil leaves or parsley (garnish)

grated Parmesan or vegan alternative (optional)

In a small bowl, whisk warm water (about 105–115°F / 40–46°C) with sugar and sprinkle in the yeast. Let sit 5–7 minutes until foamy.

Activate yeast

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand 7–10 minutes or with mixer 5–7 minutes until smooth and elastic.

Mix dough

Form dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1–1.5 hours.

First rise

Punch down the dough and transfer to a lightly floured surface. Shape into a disk and let rest 10 minutes before rolling. Preheat oven to 500°F (or highest setting) with a pizza stone or inverted sheet on the middle rack for at least 30 minutes.

Shape

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute, being careful not to brown. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, black pepper and the optional 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes to slightly thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

While sauce simmers, heat 1 tablespoon butter or olive oil in a skillet over medium-low heat. Add thinly sliced onions and 1/4 tsp salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and sweet. If they begin to stick, add a splash of water to deglaze. Remove from heat and set aside.

Caramelize onions

If vegetarian sausage is raw, cook according to package instructions and slice. If pre-cooked, simply slice into 1/4" rounds. Drain and slice roasted red peppers into strips. Have shredded mozzarella ready.

Prepare sausage and peppers

On a lightly floured surface, stretch or roll the rested dough into a 12–14" round, leaving a slightly thicker rim. Dust a pizza peel or inverted baking sheet with semolina or cornmeal to prevent sticking and transfer the stretched dough to it.

Spread about 3/4 cup (adjust to preference) of Evel's tomato sauce evenly over the dough, leaving a 1/2"–1" border for the crust.

Scatter 1 3/4 to 2 cups shredded mozzarella evenly over the sauced base.

Distribute sliced vegetarian sausage rounds over the cheese, followed by roasted red pepper strips and an even layer of caramelized onions.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (or highest oven setting) for 8–12 minutes, rotating once midway, until the crust is blistered and golden and cheese is melted and bubbling.

Remove pizza from oven and let rest 2–3 minutes. Drizzle with 1 teaspoon extra-virgin olive oil and scatter fresh basil leaves over the top. Slice and serve.

all-purpose flour

warm water

active dry yeast

sugar

canned crushed tomatoes

red pepper flakes

granulated sugar (optional, to taste)

mozzarella cheese, shredded (V = vegetarian cheese)

vegetarian sausage, sliced (or cooked sausage of choice)

roasted red peppers, drained and sliced

yellow or sweet onion, thinly sliced

butter or olive oil (for caramelizing)

salt (for onions)

fresh basil leaves (optional, for finish)

extra-virgin olive oil (for finishing)

semolina or cornmeal (for dusting)

all-purpose flour (for rolling)

Combine warm water (105–115°F / 40–46°C) and sugar in a small bowl. Sprinkle the instant yeast over the water, stir gently, and let sit 5–7 minutes until foamy. If no foam appears, discard and start with fresh yeast.

In a large bowl, whisk together gluten-free all-purpose flour blend, brown rice flour, cassava/tapioca starch, ground flaxseed (if using) and fine salt until evenly combined.

Mix dry ingredients

Make a well in the dry ingredients. Pour the foamy yeast mixture, olive oil and apple cider vinegar into the well. Stir with a rubber spatula or wooden spoon until a sticky, cohesive dough forms. The dough should be wetter than conventional wheat dough—if excessively dry, add 1–2 tablespoons warm water; if too wet to handle, add up to 1 tablespoon flour blend.

Combine dough

Cover the bowl tightly with plastic wrap or a damp towel and let rest in a warm draft-free place for 30–45 minutes. This allows the dough to hydrate and develop slight rise.

First rest

Preheat oven to 450°F (230°C). Generously oil a 10–12 inch deep-dish or cast-iron skillet with 1 tablespoon olive oil. Transfer the sticky dough into the pan. With oiled fingers or a small offset spatula, press the dough evenly up the bottom and sides to create a 3/4–1 inch deep rim; patch any thin spots. If dough resists spreading, let rest 5–10 more minutes, then continue.

Prepare pan and shape

For a crisper bottom, prick the dough base gently with a fork a few times, line the base with parchment and add pie weights or dried beans. Bake in the preheated oven 8–10 minutes until the edges just begin to set but are not browned. Remove weights and parchment carefully. If you prefer a softer, chewier bottom, skip blind baking and proceed to topping.

Blind bake (optional, recommended for deep-dish)

While crust is resting or in the oven, warm Evel's marinara in a small saucepan over low heat with 1 teaspoon olive oil and red pepper flakes. Simmer gently 4–6 minutes to blend flavors, then remove from heat. Taste and adjust seasoning if needed.

Spread warmed Evel's marinara evenly into the partially baked (or unbaked) deep-dish crust, keeping a small gap from the rim so sauce doesn't run. Sprinkle half of the vegan mozzarella shreds in an even layer (this helps a cheesier melt internally), then add remaining sauce if desired (use total 1.5 cups distributed), and top with the remaining vegan cheese, ensuring even coverage.

Assemble the pie

Lightly sprinkle garlic powder and freshly ground black pepper over the cheese. Brush the exposed crust rim with a thin layer of olive oil to encourage browning.

Season and finish

Return the assembled deep-dish pizza to the oven and bake at 450°F (230°C) for 15–22 minutes, until cheese is melted and bubbly and crust edges are golden brown. If the top browns unevenly, rotate the pan halfway through baking. For a slightly browned cheese top, switch to broil on high for 1–2 minutes, watching closely to prevent burning.

Bake

Remove pizza from oven and let rest in the pan 8–10 minutes to set. Sprinkle chopped fresh parsley over the top. Slice using a sturdy spatula or pie server to lift deep-dish slices.

Rest & garnish

Serve warm. Offer extra red pepper flakes and extra chopped parsley to taste. Store leftovers covered in the refrigerator up to 3 days; reheat in a 375°F (190°C) oven for 8–12 minutes until heated through.

gluten-free all-purpose flour blend (with xanthan gum)

brown rice flour

cassava or tapioca starch

instant or rapid-rise yeast

granulated sugar

fine salt

warm water (105–115°F / 40–46°C)

apple cider vinegar

ground flaxseed (optional, improves texture)

Evel's marinara sauce (store-bought or homemade)

extra virgin olive oil

vegan mozzarella-style shreds ((V) cheese)

fresh parsley, chopped

garlic powder

freshly ground black pepper

olive oil for brushing

extra chopped parsley

In a small bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and active dry yeast. Stir lightly and let sit 5–7 minutes until foamy. In a medium bowl, mix flour and salt. Add the foamy yeast and olive oil to the flour. Stir until a shaggy dough forms, then knead by hand for 4–5 minutes until smooth and elastic (or 3 minutes in a mixer). If dough is sticky, dust with up to 1 tbs extra flour. Form into a ball and let rest, covered with a towel, for 15–20 minutes at room temperature.

Make the dough

While dough rests, stir crushed tomatoes with minced garlic, dried oregano, smoked paprika and a pinch of salt. Taste and adjust seasoning; set aside. The sauce should be slightly loose — about 2–3 tbs for this single slice.

Prepare tomato sauce

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack. On a floured surface, press or roll the rested dough into a roughly 9x6-inch oval or rectangle about 1/8–1/4-inch thick to mimic a pizzeria slice shape. Transfer to a piece of parchment paper or a lightly floured peel. Brush the top lightly with 1 tsp olive oil. Slide onto the preheated stone or sheet and bake 4 minutes to set the crust (pre-bake). Remove briefly from oven.

Shape and pre-bake crust

Spread the prepared tomato sauce evenly over the par-baked crust, leaving a small border. Sprinkle vegan shredded mozzarella and cheddar evenly. Arrange king oyster mushrooms, red onion and bell pepper slices evenly. Bake on the hot stone or sheet for 5–7 minutes more, until edges are golden and vegan cheese is melted and slightly bubbling. If needed, broil 30–60 seconds for color — watch closely.

Assemble and bake

Remove slice from oven and let rest 1 minute. Toss baby arugula with lemon juice, flaky sea salt and cracked black pepper. Top the hot slice with dressed arugula. Optionally drizzle 1 tbs vegan ranch or garlic aioli in a zigzag. Sprinkle a tiny pinch of flaky sea salt over the crust edge.

Finish and dress

Whisk together extra-virgin olive oil, chopped basil, parsley, chives, minced garlic, lemon zest, salt and pepper in a small bowl until emulsified. Taste and adjust lemon or salt. Spoon or lightly drizzle about 1 tsp of the herb oil across the finished slice in a thin line or small dots to evoke the signature '420' finish.

Chill a 12 fl oz bottle or can of Evel Ale (or similar pale/session ale) until about 40–45°F (4–7°C). Pour into a chilled pint or tulip glass, leaving about 1/2 inch headspace. Optional: serve with a lemon wedge on the rim. Serve the hot Vegan Evel Slice immediately alongside the beer. If serving outdoors or very warm, provide ice separately for drink cooling but do not add ice to the beer unless requested.

crushed San Marzano-style tomatoes

garlic (minced)

smoked paprika

vegan shredded mozzarella

vegan cheddar (shredded)

thinly sliced king oyster mushrooms

thinly sliced red onion

thinly sliced sweet bell pepper (red or yellow)

fresh baby arugula

flaky sea salt

cracked black pepper

lemon juice

optional: vegan ranch or garlic aioli

finely chopped fresh basil

finely chopped fresh parsley

finely chopped fresh chives

finely minced fresh garlic

lemon zest

pepper

Evel Ale (or similar pale ale / session beer)

ice (optional for serving)

lemon wedge (optional)

If you have time, cover cashews with hot water and soak 30–60 minutes until softened. For a quick method, pour boiling water over cashews and let sit 15 minutes. Drain before using.

Soak cashews (quick or standard)

Place drained cashews, soy yogurt, 2 tablespoons water, lime juice, oil, apple cider vinegar, sea salt and black pepper in a high-speed blender or food processor. Blend on high until very smooth and creamy, stopping to scrape sides as needed (about 1–2 minutes in a high-speed blender). If mixture is too thick for your blender, add up to 1 tablespoon additional water at a time until desired creamy consistency is reached.

Prepare jalapeño: slice in half lengthwise, scoop out seeds with a spoon if you want milder heat, or leave some seeds for more kick. Roughly chop the jalapeño and add to the blender.

Add cilantro leaves, peeled garlic clove, and onion powder to the blender. Blend everything together on medium-high until the jalapeño and cilantro are fully incorporated and the sauce is bright green and smooth, about 20–40 seconds more. Taste and adjust seasoning.

If the sauce is too spicy, add 1/2 teaspoon maple syrup or agave and blend again. If it's too thick for drizzling, thin with 1–2 tablespoons water or extra lime juice to reach desired pourable consistency for slicing over pizza.

Transfer the jalapeño cilantro ranch to a bowl or squeeze bottle. Garnish with chopped cilantro and serve with pizza slices. Extra lime wedges may be served alongside for extra brightness.

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Stir or shake before using; if it firms up, thin with a splash of water or lime juice.