Chicago finally has its first pinsa restaurant, after Casati’s Pizza Vino, owned by Stefano Casati, opened for business on August 15.

Pinsa is a style of flatbread that’s quickly gaining popularity with pizza lovers looking for something a little lighter. Described as a “smarter Roman-style pizza,” pinsa is made with a special blend that includes soy and rice flours as well as wheat, meaning a lower gluten content and better digestibility.

Related: 5 things you need to know about pinsas and Pinsa Romana flour

According to Eater.com, Casati makes his pinsa flour with imported rice, wheat and soy flours, yielding a lower-carb crust that gets crispy and bubbly in the oven. The menu boasts 11 red-sauce and white pinsas, including vegetarian options like the Ortolana (zucchini, yellow squash, artichokes, bell peppers and onion) and the La Bona (pear, Gorgonzola cheese and walnuts with a balsamic glaze) as well as meatier pinsas like the Speck Lover (speck and caramelized onions) and the Anatra (duck confit, grapes, arugula and goat cheese).

Eater says this will be Casati’s first restaurant after learning the business at Phil Stefani Signature Restaurants, whose Chicago eateries include Stefani Prime, Bar Cargo, Broken English Taco Pub, the Flamingo Rum Club, Mad Social, and Tuscany.