California Pizza Kitchen (CPK) is here with a brand new CPC — cauliflower pizza crust, that is. That’s right, gluten-free loyalists, or those looking for an added veggie kick on their ‘za, there’s a brand new alternative to traditional dough.
“CPK is proud to continue its heritage of pizza innovation with the introduction of Cauliflower Pizza Crust to its menu — a first from any national restaurant brand,” the company announced in an email.
Beginning this week, the U.S.-based brand is introducing the crust at three locations in Southern California: Manhattan Beach, Redondo Beach and Rainbow Harbor.
And don’t worry, non-SoCal pizza lovers will be rewarded soon enough. In early 2018, the new menu addition will launch nation-wide, excluding airport, stadium, university and hotel locations.
Typically, pizza devotees were able to order either classic hand-tossed dough or crispy thin crust but now, with the addition of the new cauliflower crust, for just US $2.50 extra charge, customers are given a healthier option.
If you’re yet to jump aboard the cauliflower-loving train, here is your easy chance. Not only is cauliflower one of the best negative foods out there (meaning that it takes more kilojoules to eat it than it does to burn it), but it’s also a source of vegetable fuel and a great lower-carb alternative to your traditional pizza.
Put it simply: no guilt here. Pizza night doesn’t have to be your treat-yourself-cheat-day indulgence.
While the chain will be the first nationwide restaurant to offer a cauliflower crust, this isn’t their only push into more vegetable-focused dishes. In fact, over the past few years, they’ve added multiple veggie-filled meals to their standing menu, including shrimp scampi zucchini fettuccine with zucchini ribbons, a spicy buffalo cauliflower, and even launched brand new power bowls with super grains and vegetables earlier in 2017.
CPK was the first company to put gluten-free crust on their menu back in 2013. And now, they’ll be the first to offer cauliflower crust too. What’s in store in another four years? Who knows. But if it means more guilt-free pizza, we’re on board.