Not just pizza. A controlled collision of flavor, texture, and fire.
Our Mission
Forbidden Crust turns ideas into immersive pizza experiences.
Safety is our first and last priority—so guests can fully relax and engage with something new.
Our pride is built on returning guests and honest feedback, whether praise or challenge. That’s what drives us forward.
We balance comfort with curiosity—familiar foundations pushed just far enough into the unexpected. Ingredients like Himalayan red rice, habanero stracciata, buckwheat honey, and Calabrian peppers aren’t just toppings—they’re tools.
Every pizza is an act of controlled experimentation. A kind of alchemy.
Made to surprise, engage, and stay with your guests long after the last slice.
Why Choose Forbidden Crust Pizza Catering
Advanced Dough Techniques
The Foundation of the Experience: Our Crust Portfolio
At Forbidden Crust, the dough is never an afterthought—it is the destination. We specialize in high-hydration, long-fermentation artisan crusts that utilize rare grains and modern techniques to create textures and colors you won't find at a traditional pizzeria.
Not just pizza.
The Art of the Unexpected Pizza.
Bold Flavor Combinations
We experiment with gourmet ingredients to create daring, unforgettable pizza tastes.
Signature Offering Doughs and Sauces
Our menu is a rotating gallery of culinary concepts, often inspired by regional heritage, seasonal and viral molecular gastronomy:
The House: Our signature dough featuring a easy-to-digest fruit fermented process. 48 Hour cold fermentation provides a great structure, stunning flavor, and a wonderful base for your pizza.
Sol: A balance of bright and buttery, showcasing the interplay between creaminess and richness. Experience a new flavor profile in a New York-style dough.
Luna: Forbidden Crust offers a seasoned dough featuring our unique blend of honey, herbs, and oils. Designed to enhance char characteristics.
Obsidian Method: Our technical masterpiece, engineered for ultimate texture using advanced hydration methods to create a crust that practically shatters upon the first bite.
Midnight: Pastry-like, airy, and sweet aromatics develop one of Forbidden Crust's most adventurous Dessert options for a pizza. Pair with our collections of custards, glazes, and treats that will have guests happy before the cake arrives.
Gluten-Free Phantom: We love pizza, we want everyone to enjoy the art of the unexpected pizza. Our Phantom dough is made with science, without gluten. Not designed for zero-gluten diet systems.
Immersive Live Catering
Watch our skilled pizza chefs create masterpieces right before your eyes, enhancing event atmosphere.
The Target Audience
We cater to the bold. Our clients are foodies, event planners, and culinary explorers who value the technicality of a different variety hydration dough as much as the unique flavor of an exquisite product. If you want to have your guests amazed about food, try Forbidden Crust.
Crafting Bold Artisan Pizzas with Precision and Flair
Innovative Pizza Catering Rooted in Passion
Forbidden Crust was born from a desire to redefine pizza catering. Combining culinary creativity with expert baking, we deliver experimental artisan pizzas that are both visually spectacular and unforgettable in flavor. Our mission is to elevate event catering in Las Vegas by offering a unique, immersive food experience that guests will rave about.
Passionate Experts Crafting Every Slice
Meet Our Culinary Innovators
Forbidden Crust is dedicated to pushing culinary boundaries with every pie. We blend traditional techniques and modern innovation to create pizzas that are a feast for the eyes and palate. Join us in celebrating creative cooking that transforms events into unforgettable occasions.
The Weirdough Behind the Crust
"I went to culinary school. I held an executive chef job. I worked every station in the back of the house.
But every time I see pizza, I get inspired like a moth to a bright flame.
Being non-traditional isn't a category for me — it's my life. I'm a weirdough. I don't conform to what pizza should be. I embrace what if.
I'm a culinary alchemist. I play with fermentation like it's magic (it's science, but it feels like magic). I turn dough into gold, vegetables into gardens, and dessert into a plot twist. Every pizza is an experiment. Some explode. Most transform.
Forbidden Crust is my lab on wheels. A mobile pizzeria where I create whatever pizza, dough, or combination the moment demands. The Art of the Unexpected isn't a tagline — it's who I am."
— Nikko
