Marco's Pizza

Marco’s Pizza Bowls Grant Permission to Eat Pizza With a Fork

Available nationwide, the chain's crustless pizzas can now be customized with up to four toppings for $7.99.

  • Marco’s Build-Your-Own Pizza Bowls let customers enjoy their favorite pizza flavors while sticking with a higher-protein, lower-carb diet.
  • Marco’s Andy Dismore describes the carb-cutting pizza option as a “bold and refreshing move in our category.”

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Less than a year after launching its low-carb Specialty Pizza Bowls, Marco’s Pizza has begun letting patrons customize the bowls to their own specifications as of January 18.

With the Build-Your-Own Pizza Bowls debuting as a national menu item, Marco’s fans have been given full permission to eat pizza with a fork—any way they like it. Baked in a bowl, the crustless pizza features Marco’s original sauce recipe, three fresh signature cheeses and their choice of up to four toppings for $7.99.

Marco’s says it’s the first national pizza delivery brand to offer crustless pizza. The Marco’s Pizza Bowl line allows consumers to enjoy most of their favorite pizza fixin’s while sticking with a higher-protein, lower-carb diet. The Build-Your-Own Pizza Bowl product joins its crustless pizza siblings, the Specialty Pizza Bowls, which came out in March 2020 in three varieties: Deluxe, All Meat and Garden.

“Our customers loved our Specialty Pizza Bowls and told us they now want to make their own creations,” said Chief Marketing Officer Chris Tussing. “Whether it’s our signature Old World Pepperoni, freshly sliced Roma tomatoes, or our high-quality Italian sausage, we’re providing a different, more customized way for pizza lovers and their families to experience our premium ingredients.”

“Adapting to consumer trends is part of our DNA, and this carb-cutting alternative proved to be a bold and refreshing move in our category, so we leaned in. No one can match our original sauce, signature cheese and high-quality toppings baked into a delicious, crustless pizza experience,” said Senior Director of Culinary Innovation Andy Dismore.