This is History In The Baking: Introducing Pizzas!
Today is the day! We’ve launched pizzas: our long awaited, frequently requested, cravable and delicious, new category!
Forget everything you know about cauliflower being the only pizza crust alternative and join us in falling in love with spinach and broccoli as the star of these perfectly crispy crusts.
Let’s meet the flavors:
‘Sausage' and Peppers- Take your tastebuds on a trip to Italy, Mosaic style. We topped our crispy cauliflower crust with soy sausage crumbles, roasted garlic, fennel and thyme for an authentic, but veggie spin on this classic.
Aloo Chaat & Mint Chutney- Who would have ever thought to combine tamarind chutney, mint, cilantro and muenster on a pizza? We did. This Indian-inspired classic recipe of spiced tomato sauce is combined with roasted potatoes that are crisped to perfection in exotic spices.
BBQ Seitan- Remember that delicious, iconic BBQ chicken pizza at the restaurant chain in your hometown mall? We recreated it but subbed out the bad stuff for all the veggies you could want in a homemade BBQ sauce.
Broccoli Crusts- Get ready to be your own chef with completely customizable, broccoli crusts that bake up super crispy on the edges but remain perfectly soft in the middle
Four Cheese- We’ve reinvented this classic by using farm-first produce as the main ingredient in our broccoli crust, topped it with hand cooked marinara and the irresistible quartet of parmesan, fontina, provolone and mozzarella.
Mushroom Lovers- This creamy and herby take on a classic uses two types of mushrooms, thyme, garlic, and rosemary to deliver the earthy and savory taste, all on a cauliflower crust, that you can’t help but ask for seconds of.
Roasted Grape & Butternut Squash- This Middle Eastern inspired pizza uses a crispy cauliflower crust to deliver a creamy za'atar cauliflower and goat cheese sauce, topped with roasted grapes, cumin roasted butternut squash and fontina cheese.
Spinach Artichoke- Forget the cast iron skillet. We’ve harnessed the flavor of everyone’s favorite dip using sweet fontina and smoky gouda cheeses, and of course, veggies atop our cauliflower crust. The best part? Pickled pepperoncini to top if off with the perfect finishing tang.