The olive-topped vegan muffaletta pizza, made with soy cheese, makes sense somehow on a menu packed with unusual offerings, including a pizza topped with fried zucchini and for seafood eaters, another with blue crab. (National Harbor’s Fiorella is run by the same group that operates Bond 45.) Vegans don’t have to settle for just the muffaletta, however; tweak any veggie pizza to suit vegan tastes by asking your server to sub soy cheese for an extra charge.
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