Born Funky,
Stayed Hot.
It started with a bet between two friends who thought Edmonton's pizza scene was playing it too safe. Too much bland sauce. Too little heat. Too many disappointments.
So in 2026, armed with a recipe book and an unhealthy obsession with chilli peppers, FunkyPepper was born. The first night we sold out in 90 minutes. The second night we doubled our dough and still ran out.
We haven't made a single pizza slice we won't brag about!
Well — except that one experimental anchovy & gummy bear incident. We don't talk about that.
The Funky Philosophy
We don't add heat for shock value. Every chilli, every sauce, every pepper ring is chosen to build flavour — not just burn your face off. (Though that's also an option.)
If it's not amazing, it doesn't leave our kitchen. Non-negotiable since day one.
We source locally where we can, support local breweries, and believe Edmonton deserves world-class pizza. That's not marketing. That's just how we operate.
Meet the Team
Tom developed every sauce on our menu and personally taste-tests every new pie. His pain tolerance is concerning.
The reason we actually run on time, have enough dough, and haven't accidentally set anything on fire. Jerry keeps FunkyPepper funky and functional.