Smart Flour cauliflower and ancient-grain pizza crust

Company: Smart Flour Foods

Introduced: June 2019

Distribution: Foodservice

Product Snapshot: With 39 percent of consumers actively seeking wholesome, plant-based options while dining out, according to Nielsen, Smart Flour is proud to offer a new cauliflower-based pizza crust for foodservice customers nationwide. Featuring on-trend cauliflower as the #1 ingredient, followed by an ancient-grain blend of sorghum, amaranth and teff, Smart Flour’s Cauliflower & Ancient-Grain Pizza Crust delivers a punch of fiber and calcium, while touting 11g of protein per serving and half the carbs of other crusts on the market.

Providing a happy medium between low-carb crusts that taste like cardboard and cauliflower crusts that aren’t truly low carb, this new certified gluten-free crust boasts a classic taste and texture that appeals to the masses and is free of rice flour and other low-quality, high-carb fillers. A safe option for allergen-sensitive patrons, it’s also free of gluten, wheat, soy, and nuts.

Shared Paul Cialdella, Smart Flour’s COO, “It’s no secret that consumers are crazy for cauliflower! By pairing this versatile veggie with our unique, ancient-grain and gluten-free flour blend, we’ve created a nutrition-packed, allergy-friendly pizza crust that is in-line with the preferences of today’s diners.”

Smart Flour’s 9.5” Cauliflower & Ancient-Grain Pizza Crust is sold frozen in a 12-count case. The par-baked crust bakes at the same time and temperature as regular pizza crusts and can be easily cooked in a variety of ovens. For best results, the crust should be fully defrosted before cooking but can also be used straight from the freezer. The product has a refrigerated shelf life of three days. Visit www.smartflourfoods.com or send an email to info@smartflourfoods.com for more information.

We’ve introduced and installed technology for some of the largest US confectionaries – where they’ve literally switched their reactivation heat source from fossil fuels, to existing sustainable hot water.

Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.