Late last year, California Pizza Kitchen began testing out cauliflower pizza crust in three of the restaurant's Southern California locations. Now, after receiving some pretty decent feedback on the low-carb alternative, CPK is rolling out the veggie-based crust in all of its U.S. locations.
Using cauliflower as an alternative to meat and bread has become somewhat of a phenomenon over the past year, and it looks like this is California Pizza Kitchen's way of getting in on the trend and having some fun with it. The new menu addition makes CPK the first national restaurant to offer cauliflower crust as an option.
"Rich in nutrients and low in carbs, cauliflower is a powerhouse ingredient that continues to show its versatility and popularity as the star – not the side – of the plate. Now, it's a delicious canvas for our creative California-style pizzas!" Brian Sullivan, CPK's Senior Vice President of Culinary Innovation, said in a statement. "We are proud to be the first national restaurant brand to offer a cauliflower-based pizza crust that's a craveable, gluten-free and lower-carb alternative to our classic hand-tossed pizza dough – a great option for guests with gluten sensitivities or those just looking for a clever way to sneak more vegetables into their day."
The new crust is now available at all U.S. locations excluding those in airports, stadiums, and college campuses. From now until Feb. 9, aka National Pizza Day, substituting the restaurant's classic, hand-tossed dough or crispy thin crust for cauliflower crust will be complimentary. After that date, ordering the crust will cost guests an additional $2.50.
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