Tucked away in a strip mall corner by Andy’s Frozen Custard, Fuad Khalil and his team have been quietly slinging dough and whipping up delicious and dietary-friendly pizza options at Mizan’s Pizza at 15523 Manchester Road.
A long-time resident of Ballwin, Khalil noticed the lack of halal options for the local Muslim community. “Because when we go to order something for the mosque or any events, we have a hard time explaining to people like, ‘Hey, I need no pork,’” Khalil said. “Some people refuse. Some people, they [get] confused.”
Halal refers to a specific way an animal is processed according to Muslim law. Halal chicken has a different taste to it than regular chicken, Khalil explains. Experience the difference by trying Mizan’s signature chicken shawarma pizza: mozzarella cheese, tomato, pickles, parsley, and pieces of chicken shawarma drizzled with a creamy garlic sauce.
Customers are most excited for the American Hottest pizza, which has turkey-based halal pepperoni, Khalil said. Traditionally, Muslims avoid eating pork because it is forbidden in Islam.
Don’t leave without trying the gyro pizza, where each bite features perfectly spiced, juicy gyro meat drizzled with a creamy tzatziki sauce.
Grab a bite of the latest addition to the menu: the chicken tikka pizza. It’s Khalil’s favorite dish to order at Indian restaurants, so he put it on a pizza.
A new day means new dough, and Mizan makes theirs fresh daily. Like its name Mizan, which means “scale” in Arabic, each ingredient is measured out and proofed overnight to ensure a soft yet crispy crust.
Not a pizza lover? Mizan also offers a selection of wings, burgers, calzones and salads. To satisfy the sweet tooth, try some specialty baklava.
Since opening its doors to the public this spring, Mizan Pizza has already garnered several regular customers and a bustling takeout business. “Some people ask, like, hey, what’s halal? And we explained to them, and they’ve been like a customer now, they come from regularly like, ‘Hey, your food is great,” Khalil said.
This article appears in June 2025.