A leading fast-casual chain has introduced a gluten-free crust made of cauliflower, part of a growing trend as pizza makers seek crust alternatives for customers with special dietary needs.
Pieology, headquartered in Rancho Santa Margarita, California, recently announced the launch of its newest culinary innovation, Cauliflower Pizza Crust. The crust is made with whole cauliflower, brown rice flour and mozzarella cheese. The company describes it as “a healthful, gluten-free alternative for Pieology lovers looking for a lighter way to satisfy their pizza cravings.”
“Cauliflower continues to trend as consumers desire more wellness-conscious ways to enjoy their favorite foods,” said Chad Bailey, Pieology’s vice president of marketing in a statement. “We’re excited to expand our crust offerings to give fans this new, lighter canvas packed with wholesome cauliflower for their customized creations.”
Many pizzeria operators, both chain and independents, have been exploring alternatives to traditional flours for pizza crusts. Some grains, such as rice, corn, soy, potato, quinoa and others, are naturally gluten-free and can be used in pizza recipes for customers with celiac disease or gluten sensitivity.
Cauliflower is such a popular alternative crust that even actress Halle Berry has said the Margherita pizza from frozen-food company Caulipower is one of her "favorite lunch meals to have on the go."