Spinato’s announced it would make frozen pizzas with broccoli crusts. The company already sells gluten-free pizzas, and the entire frozen line is getting a makeover with new packaging. It is part of a growing trend of vegetable-based crusts such as cauliflower.
Spinato’s owns restaurants in Arizona and distributes its frozen pizzas to 750 retail stores across the United States. In addition to unveiling the new broccoli crusts, the brand plans to expand to 1,000 stores in the future. The president of the company, Anthony Spinato, said, “We’re genuinely excited to release our new broccoli crust pizzas with the re-launch of our overall retail brand. Our new line of broccoli crust pizzas will deliver another unique taste experience that will resonate with today’s demanding and time-pressed consumers. The new branding is our way of expressing our commitment to provide high quality frozen pizzas that encourage consumers to cook and connect over a shared meal.”
The new 10-inch broccoli crust pizzas will include four flavors: Primavera, Margherita, aged asiago, Romano and mozzarella and Mediterranean supreme. The suggested retail price for the gluten-free frozen pizzas is $8.99.
Spinato’s joins brands like California Pizza Kitchen and Cali’flour Foods that already sell vegetable-based pizza crusts such as cauliflower. However, Spinato’s is not the first brand to offer broccoli crusts. The Healthy Crust sells a lactose-free broccoli pizza crust that is also gluten-free. In general, vegetable-based crusts are on the rise with more companies offering a grain alternative.
As consumers demand healthier options that are quick to prepare, plant-based foods are growing in popularity. Frozen pizza crusts with cauliflower or broccoli appeal to health-conscious shoppers who want a convenient meal and may not have time to make their own. Many prefer frozen food, such as pizzas, that they can store in the freezer for a busy night instead of ordering takeout or relying on fast food.
In addition, diet preferences are affecting the type of pizza crusts that consumers want to buy. The gluten-free and paleo diets seem to have the most influence, but shoppers who are trying to lose weight and following a carbohydrate-restricted diet also have an impact. The number of people who eat gluten-free is increasing, and 3.1 million Americans followed this diet in 2017. Vegetable-based crusts are usually a safe option for people who are avoiding gluten. Likewise, those on paleo diets can eat a cauliflower crust pizza without worrying about carbohydrates from grains.
As brands continue to compete for health-conscious shoppers and consumers who follow restricted diets, it may lead to more variety in pizza crusts and other products. In the future, when you walk through the frozen food aisles, you may see pizzas made with sweet potato, kale, spinach, zucchini or other vegetable crusts.
