More innovative crusts are a must for the pizza industry this year, according to a new report on pizza trends from Hormel Foods, a leader in the pizza toppings category.
Hormel Foods Foodservice brand managers Logan Kumm and Travis McMillan also said limited-time offers (LTOs) for pizza toppings have evolved from seasonal specialty items into a business strategy. Rotating LTOs have emerged as the pizza industry’s primary engine for driving foot traffic and generating essential social media buzz, they noted.
Here’s a closer look at Hormel’s top 5 pizza trends for 2026:
- Specialty Crusts
Crust innovations, including sourdough, low-carb options, added protein and alternative bases like bagels and puff pastry, are becoming their own sales drivers. These artisanal bases appeal to health-conscious diners and those seeking a premium, low-gluten experience.
“Pizza crust is such a precise science and an art,” McMillan said. “Every tweak in texture and flavor is deliberately crafted to elevate the eating experience, making the crust a signature element that can truly command a premium. It’s exciting to see how pizza makers are exploring and pushing those boundaries.” - Turning Up the Spice
Heat is becoming more specialized as consumers move past generic spice toward regional pepper varieties like the Italian Calabrian chili. Recent market innovations confirm this growing consumer demand for complex heat with interest in Calabrian chili growing 59% over a four-year growth period.
“While spicy isn’t new, what is new is the specificity,” Kumm said. “Consumers are moving beyond generic heat toward distinctive, global flavors like Calabrian chili,” he added, noting that Fontanini now offers its own Hot Calabrian Chili Sausage and Hot Calabrian Chili Pepperoni. - Brisket
Brisket is graduating from the BBQ pit to the pizza oven, emerging as a premier protein anchor that upgrades the traditional barbecue profile. “Pulled pork or chicken barbecue has long been a favorite on pizza and continues to resonate,” Kumm said. “What’s changing is how it is being elevated. As consumers gravitate toward more premium, comfort-driven flavors, brisket is emerging as a way to upgrade that familiar barbecue profile with deeper, richer character.” - Meat Forward
The traditional “meat enthusiasts” category has transformed into a high-demand powerhouse, specifically through the rise of the “Triple Pepperoni” pie. “The current protein craze has significantly increased the demand for meaty pizzas,” McMillan said. This trend layers distinct varieties, such as the classic cup-and-char, the new Hot Calabrian Chili pepperoni, and traditional slices, to create a masterpiece for protein enthusiasts. - Global Flavor Influence
Premium and globally inspired ingredients are also gaining traction, such as burrata, prosciutto, balsamic reduction and notably, Indian-inspired toppings. The latter have grown 98% over a four-year growth period. Global influences are grabbing a solid foothold on the pizza scene with new flavor profiles.
“The most recent pizza topping trends are inspired by global fusion, such as the blending of Spanish or Turkish influence,” McMillan said. From Mexican-inspired chorizo to Indian-style butter chicken, these “passport pies” allow consumers to experience adventurous flavors from around the world on a familiar crust.
