Goodbye gluten. Plant based pizza crust options continue to expand and offer exciting flavor combinations. But will they replace your favorite pizza?
Have you substituted plant based pizza crust for traditional, gluten pizza crusts? While cauliflower pizza crust has taken over store shelves, that vegetable choice isn’t the only option.
Venice Bakery offers a wide variety of plant-based pizza crusts that will have consumers rethinking their traditional pizza fare. These crust options expand on the flavor options in this market segment. While some traditionalists might be uncertain of the change, the flavors could convince them to make the change.
Cauliflower pizza crust has become a popular pizza crust alternative. While the calorie count on these pizza crusts can vary, the gluten free aspect makes it appealing for many people. Additionally, the use of cauliflower doesn’t necessarily change the flavor characteristics to the crust. Whether a traditional pizza topping or something more adventurous, the satisfaction of eating pizza is still there.
Venice Bakery offers other plant based pizza crust options beyond a vegan cauliflower pizza crust. These options expand the possibilities of pizza flavors. While some pizza traditionalist might scoff at the idea, these pizza crusts open a lot of flavor possibilities.
Zucchini pizza crust from Venice Bakery, photo provided by National Restaurant Association
From Venice Bakery, the three pizza crusts are beet root, sweet potato and zucchini. Looking at this three varieties, the zucchini should be the most similar to cauliflower.
Zucchini doesn’t necessarily have a really strong flavor component. This crust is enhanced with black pepper and Parmesan cheese. Those two flavors should be predominant. Thinking about this pizza crust, a simple pizza with fresh tomatoes, basil and mozzarella could be lovely.
The sweet potato crust could be a great base for a heartier pizza. While the crust blends cheese and sweet potatoes, the base could be tasty with chicken or maybe even some traditional sweet potato toppings. Also, some fresh herbs or even a spicy arugula could balance the sweetness.
Lastly, the beet root pizza is probably the most interesting. Beets can be a controversial ingredient. This pizza crust would probably be the most hearty of the three. When considering toppings, maybe a nice goat cheese or even some walnuts (think of the toppings for a beet salad) could work well. Truthfully, the vibrant color could entice people to try this plant base option.
Recently, Venice Bakery received a Food and Beverage Award from the National Restaurant Association Show. This recognition shows that plant based alternatives are continuing to surge in the food space. Whether it is the flexitarian lifestyle or vegetable forward options, companies are finding ways to creatively infuse more vegetables into traditional foods.
What do you think of these plant based pizza crusts? Will they replace your traditional pizza?