Black Sheep is a cool little place with a cheese-free pizza that fits the bill for vegans (the #2 "tomato and oregano"). The 6-inch base pizza is $6 and then it's $2 for each additional topping. I got the base pizza with roasted red peppers which came out to about $8.50 with tax.
Compared to a place like Punch Pizza (which is decent, don't get me wrong), Black Sheep offers something truly unique: a cracker-thin crust made to perfection. The crust is precariously thin, measuring only 4 millimeters. Amazingly, it was: a) not crunchy; b) not charcoal-burnt in spots and; c) not chewy or doughy at all.
Each bite required the perfect amount of mandibular force, if I dare to pull out my imaginary MD degree. There's something deeply satisfying about that level of perfection and attention to detail which is something you don't see often at 99% of restaurants.
The sauce and roasted red peppers were also fresh and flavorful.
Be warned that the 6-inch pizza is more like a snack than a meal in terms of portion size. I wish Black Sheep offered a more veggie-loaded version of their pizza for around $7-8; otherwise, it becomes an expensive proposition to keep adding individual toppings.
Also, they don't offer any cool vegan toppings like tofu-cashew cheese (Pizza Luce), phony pepperoni and mock fennel sausage (Galactic Pizza or Pizza Luce). Nor do they offer Daiya vegan cassava cheese (Z Pizza in Roseville).
The service is friendly and prompt. Space is highly limited so make reservations or expect to wait during peak times on peak days.
Come here for the novelty of a superb, crispy-perfect crust and high quality ingredients.