Pieology: Premium Plant Proteins - St. Charles, MO

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Bring on the Plants
Though I’m typically a carnivore at heart, I was excited to try the new Premium Plant Proteins at Pieology. Plus, it seemed like the perfect time to pick up where I left off many moons ago on my quest for the best pizza in St. Louis!

With three new offerings that are perfect for vegans, they taste like meat, and look like meat, but are made with veggies. Each one is vegan, non-GMO and cholesterol free.

I visited on a Wednesday afternoon, after the lunch rush, so parking was a snap. With a movie theater, new hotels and other structures quickly filling the available space at the Streets of St. Charles, the area is becoming an even more popular spot for out of town visitors and locals alike.

The fast casual concept has grown exponentially in the last few years and Pieology is at the forefront of the pizza circuit, with their new plant proteins, for just $1/oz., including “Beef Meatball,” “Spicy Italian Sausage Rounds,” and “Diced Chicken.”

Beef Meatball
I’d heard soooo much about cauliflower crust, but hadn’t had the opportunity to try it. For a nominal up-charge, I went for it. Going for a simple pie, to allow the Beef Meatballs to be the star of the show, I added only garlic and mozzarella.

Eager to dig in, though I knew I had to capture it on film while it was still piping hot, I snapped a few pics. I was surprised and delighted at both the taste and the appearance of the cauliflower crust. There was an almost imperceptible difference, as compared to traditional crust.

The Beef Meatballs were nicely seasoned and the texture was absolutely perfect. I loved that the pieces crisped up, yet stayed moist, while cooking at over 500 degrees!

Spicy Italian Sausage Rounds
Over the last couple of years, I’ve warmed up to trying more spicy foods, sauces and seasonings (pun intended). I opted for cauliflower crust again, topped with a shiny, heavy-handed brush of Garlic Herb Butter Blend, Daiya® Mozzarella (vegan) cheese, fresh basil, a light sprinkling of red pepper flakes and Spicy Italian Sausage Rounds.

What a wonderful flavor combo! Without being overwhelmingly hot, this was my favorite pie of the bunch. The sausage was just spicy enough to add a little heat, but not so spicy as to obstruct the taste, or enjoyment of, the pizza overall.

Crispy crust, just the right shade of golden brown on the bottom, with the cheese melted in a manner similar to provel, made this creation come together with well balanced flavors. The vegan cheese was much creamier in texture than regular traditional mozzarella and melded well with the sausage. It’s best consumed straight from the oven.

Diced Chicken
On top of cauliflower crust, I added Three Cheese Alfredo Sauce, Daiya® Mozzarella, spinach, roasted red peppers and Diced Chicken.

The Diced Chicken itself was on the bland side. It was also the driest of the three proteins, and came out of the oven with a somewhat spongy mouthfeel. Reminiscent of tofu, it would benefit from a Pesto or Ranch After Bake to help liven things up a little.

Gluten-Free
Premium Plant Proteins are a wonderful soy and pea protein alternative to meat for those who have dietary restrictions, or are just watching their intake, without feeling like they’re missing out. It’s gluten-free and guilt-free eating at its best!

Don’t forget to sign up for Pie Life Rewards, and be sure to visit on Pie-Centage Nights, when Pieology donates a percentage of sales to a cause.

TIP: try a different crust each time you go! Choose from Artisan Thin, Artisan Thin Hearty Wheat, PieRise Thick, Hand-Crafted Deep Dish, Cauliflower Crust or Gluten-Free.

Pieology
1405 Beale Street
Saint Charles, MO 63303
(636) 925-3912
www.pieology.com