Serves meat, veg options available. Counter service style pizza restaurant that serves thin crust pizza and organic salads. Flour and tomato sauce are organic. Tries to use local/ organic ingredients when possible. Offers gluten-free crust (contains eggs) and whole wheat crust (contains honey). All dressings contain honey or worcestershire sauce. At least 15 veg toppings' combinations, 2 dairy-free. Daiya vegan cheese now available. Price: Moderate more-less
Vegan-friendly, Ovo, Lacto, Organic, Take-out, Non-veg
78 S Main St
Doylestown, Pennsylvania 18901
215-345-8537
Closed Time

Mon-Thu 11:00am-8:30pm, Fri-Sat 11:00am-9:00pm, Sun 11:30am-8:30pm

more-less
reviews

Reviews

First Review by jellybean
Alyannkar
Alyannkar
  • vegan
Contributions
+111

My favorite pizza.

4
Posted on 05 / 14 / 2015

If you are vegan, there is only one option, but do not fret! Their vegan pie is incredible! They do vary it sometimes, but for the most part it has tomato sauce, chickpeas, spinach, and spices. They will add Daiya cheese at no extra cost, though! This pizza is amazing and every time I visit, I have to stop by Jules. All their ingredients are locally sourced and they try to be organic. They recycle and compost, as well.

Pros: Incredible pizza, Daiya is free, Awesome atmosphere
deniseglo
deniseglo
  • vegan
Contributions
+17

Now has vegan cookies and brownies

4
Posted on 01 / 15 / 2014

Now carrying some vegan cookies and brownies. Oatmeal raisin, chocolate chip cookies. Hooray!


jellybean
jellybean
  • vegan
Contributions
+34

delicious pizza with a variety of toppings

4
Posted on 08 / 07 / 2011

They've expanded their vegan pizzas. Not only do they have vegan cheese, they have a range of different toppings, including baked tofu, and chick peas. Used to be glad just to have the option of vegan cheese - definitely worth checking out.
They expanded their vegan options when people spoke up and expressed an interest.

Pros: tasty, unusual toppings, friendly staff

 

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Last updated: 2015/05/16

 

Added: 2010/06/11

 

Added by: foodiefoodfood

 

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