In 2019, Pieology made Foodbeast’s list of fast food “game changers” because it began offering up six different pizza crusts that catered to all types of diets and cravings.
For 2020, Pieology decided to add a new crust to its arsenal that’s perfect for those looking to stock up on protein or practice a keto lifestyle. That new crust is predominantly made with chicken breast.
Pizza image courtesy of Pieology
Called the Protein Style Chicken Base, Pieology’s seventh crust addition comes amidst an increased interest in eating the keto diet. A standard base, upon which you can add whatever toppings and sauces you want, contains 44 grams of protein, 280 calories, and 2 grams of carbs. The crust, which was created in partnership with Foster Farms, is also keto-certified.
Pieology’s newest offering also capitalizes on the popularity of chicken as a pizza base. In 2019, viral New York pizza sensation Krave It created a Nashville Hot chicken crust that exploded on the internet, garnering over 2 million views. Other grocery store brands, like Real Good Pizza, have also introduced chicken pizza crusts in the past and found success.
No other major pizza chain has debuted a crust made with protein like this before, making Pieology the first to innovate at scale in this space.
You can find the Protein Style Chicken Base at Pieology locations nationwide, with the exception of restaurants in Hawaii.
Finding out that you have gluten intolerance or just constant bloating might diminish the joy of eating pizza whenever you want. This sounds so sad to us. That’s why we’re here to show you how to make a gluten-free pizza crust and once you’ve learned you can go on enjoying the little joys of life.
Friday evening usually means family or friend time. Whether you decide to spend the entire evening at home, watching TV, playing board games and relaxing, or going out for dinner and then a party, Friday is ‘The Evening’. The evening you allow yourself to be a bit more wild and careless. If you usually pay attention to the foods that you eat, this is the evening you might give up on rules and enjoy ‘forbidden’ dishes, and you can eat pizza, pasta, or cakes. But you can’t really do that if you have celiac disease or gluten intolerance or if you feel bloated anytime you eat gluten.
So, because we feel you when it comes to pizza, we decided to give you some tips on how to make gluten-free pizza crust at home. Sure, you can use our gluten-free pizza crust recipes anytime you want a pizza (or a tart, or a quiche), not just on Fridays!
4 gluten-free pizza crust ideas
Gluten-free pepperoni pizza
Beyond what we’ve said earlier, you don’t need to have celiac disease to try a gluten-free diet. Some people avoid grains for other reasons. No matter your reasons, make this gluten-free pepperoni pizza, with a nice cauliflower crust. Even if you are a lover of gluten, you can try it just for fun and a new culinary experience!
If you’re looking for a gluten-free pizza crust recipe, try this zucchini pizza topped with lots of mozzarella and Cheddar cheese. The crust is 100% zucchini-based, which means that it’s not only gluten-free but also healthier.
Do you like potatoes and also love pizza? How about trying to make a potato-crust pizza? In our recipe, there’s no baking required, but you can cook it in the oven if you want. The cheese is very important because it’s what keeps the potatoes stick together. We’ve topped the pizza with prosciutto, arugula, and an egg. It’s an amazing combo, and we’re sure you won’t miss the classic pizza dough!
We’ve used this crust for a pie, but you can totally use the same recipe when making pizza at home! Use it if you don’t tolerate gluten, or if you just want to take care of your diet. Quinoa is packed full of protein and fiber, and it’s a great choice when it comes to limiting the flour in your diet. We also used almond flour and cornstarch as binding agents.
You can make other gluten-free pizza crusts by blending together spinach, mozzarella, and eggs; cooked sweet potatoes, almond flour, and baking soda; grated carrots, melted butter, and coconut flakes; cooked broccoli, ground oats, and egg whites. In fact, you can go for almost any veggie as long as you use binding agents like almond flour or mozzarella, which melts and holds ingredients together.
Cauliflower pizza crusts are having a moment right now, with everyone from California Pizza Kitchen to Whole Foods carrying them. One of the more interesting varieties comes from Outer Aisle Gourmet, who makes a keto-friendly crust with cauliflower, eggs, and Parmesan.
When it comes to this ketogenic cauliflower pizza crust, it’s how customers are getting creative with the crusts that piques some serious interest.
On social media, folks have been sharing a unique spread of dishes they’ve constructed by taking the pizza crusts beyond their intended usage. Whether you’re into cauliflower crusts or not, these are all innovative ways to create around the otherwise basic pizza base.
Outer Aisle Gourmet’s crusts lend to a versatile flavor. That’s because the Parmesan inside can play into a sweet-salty combo with maple syrup that will resonate with fans of the flavor combination.
These taco shells are made with Outer Aisle Gourmet’s sandwich thins. So when you utilize it as the “tortilla” for a breakfast taco instead, you’re getting a low-carb, keto-friendly taco that’s big on flavor.
Cutting the cauliflower pizza crust into “chips” to make your own nachos is a solid game-changing move. I’d go even a step further and use pizza-based toppings to bring the entire dish full circle.
Manicotti typically involves crepes or large pasta shells wrapped around a filling that’s smothered in tomato sauce and cheese before heading to the oven. These cauliflower crusts are pretty thin, so they can make for a ketogenic substitute to the standard crepe.
With the thin crusts acting as the “bread,” this Reuben may be more of a knife-and-fork job. That doesn’t make it any less delicious, however, and flatbread sandwich lovers will also be huge fans of this creation.
Of course, folks are also making some pretty bomb pizzas with the Outer Aisle Gourmet crusts that get shown off on Instagram as well.
You don’t have to stick to standard pizza ingredients, though, like in this post. The beet cashew sauce is a striking contrast to the avocados and other fresh produce on top.
Pizza in and of itself can get super innovative with the toppings you put on. So whether you let the creative juices flow on the pie or make something new with the crusts, there’s a lot of groundbreaking recipes to develop in the world of pizza.
If you’re interested in playing around with Outer Aisle Gourmet’s pizza crusts and sandwich thins, you can find them in Whole Foods and various retailers nationwide or on the Outer Aisle Gourmet website.
With Easter weekend coming up, you’re probably going to get a lot of family visiting and judging what you do for a living. Naturally, Bunny Pizza Pockets are the way to go as a creative means to detract from all that. These little buggers are pretty effin adorable with their chubby cheeks and carrot whiskers and should steer any conversation away from why you aren’t putting that psych major into use.
Bunny Pizza Pockets
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 teaspoons of pizza sauce
20 mini pepperoni slices
2 slices of american cheese
3 olives thinly sliced equally
12 matchstick cut carrots
How to make it
Heat oven to 400°F. Unroll pizza crust on work surface. Press into 11 x 16-inch rectangle. Use 5-inch heart-shaped cookie cutter to cut 6 heart shapes (discard remaining dough).
Place 2 hearts on ungreased cookie sheet. Spread pizza sauce to within 1/2 inch of edge; top with pepperoni and half a slice of cheese on crust.
Place a second heart shape over the pizza filling on each. Pinch edges to seal. Cut each of the remaining 2 hearts in half to make the bunny ears. Place on cookie sheet and tuck pointed ends under the smaller end of the heart.
In small bowl, beat egg and 1 tablespoon water. Brush over crust. Bake 11 to 15 minutes or until crust is golden brown.
Meanwhile, cut remaining cheese to make bunny ears and nose. Place cheese decorations, olives and carrots on face. Serve immediately.
It took a mathematician to solve our first world pizza problems.
Dr. Eugenia Cheng of the University of Sheffield claims to have created a formula to ensure a perfectly proportioned pizza. Accounting for toppings per bite, size of the pizza, and thickness of the base, the equation helps to achieve “maximum flavor of topping to base”.
According to Dr. Cheng’s research, the balance of flavors between the dough and toppings has a direct impact on how much someone will enjoy a particular bite of pizza. The formula shows that ratio of topping to base in an average bite fluctuates with size of the pizza, for example, a smaller pizza will have more toppings per bite vs. a larger pizza where the toppings might be more spread out. She calculated that a bite from an 11 inch pizza will yield 10 percent more toppings per bite than a 14 inch pizza.
Using her formula where “d” the constant volume of dough and “t” is the constant volume of topping, the equation solves for the correct ratio of base to topping for the perfect bite. Dr. Cheng says “a larger pizza must have a thinner crust to compensate for more spread out toppings, while a smaller pizza needs a thicker base”.
Essentially what this boils down to is if you prefer a mouthful of toppings, go for the smaller 11 inch pizza but if you’re more into quantity of toppings the 14 inch and above pizza sizes are where it’s at.
Pizza Hut has upped their cheese game in a massive way with their new Crazy Cheesy Crust Pizza, which has little jacuzzi-shaped cups of melted cheese baked into their traditional golden crust. The miniature pockets of melted mozzarella can be pulled off of the pizza and eaten as an appetizer (kind of like an even cheesier version of their cheesy bites) or eaten with the rest of the slice as a cheese-packed alternative to a normal pizza crust.
When Pizza Hut’s master chef was asked why they decided to roll out another cheese-tastic product, he shrugged and responded, “consumers always want more cheese.” Damn right we do, Pizza Hut. We only wish more restaurants had your business sense.
A pizza with the most ludicrous of toppings. Chicken Fingers swimming in Thousand Island sauce, topped with slices of mozzarella cheese, bacon bits all on a pizza crust. I’m not sure about the creation of a pizza with Thousand Island as your base sauce, but, who am I to hinder creativity? Eat on! (PicThx BillPattison)