Cauliflower, ancient grains crop up in gluten-free pizza crusts
Count cauliflower as an ingredient innovation in gluten-free pizza crust. Ancient grains are making inroads into the category as well.
Caulipower, L.L.C., Encino, Calif., offers gluten-free pizza dough and pizza crust to the food service industry, saying the cauliflower in the crust has antioxidant, anti-inflammatory and digestive benefits. A 57-gram serving of the pizza crust has 170 calories, 6 grams of total fat, 1 gram of saturated fat, 1 gram of sugar, 2 grams of protein and 2 grams of fiber.
While cauliflower appears first on the ingredient list, brown rice flour is second, followed by corn starch, water, tapioca, sunflower oil, extra virgin olive oil, sugar, egg, xanthan gum, yeast, salt, vinegar and baking powder (corn starch, sodium bicarbonate, sodium aluminum, sulfate and monocalcium phosphate).
Bay State Milling, Quincy, Mass., and Ardent Mills, Denver, both offer flour from ancient grains that may be used in pizza crusts. Both companies also planned to exhibit at the International Pizza Expo held March 27-30 in Las Vegas.
Bay State Milling’s portfolio includes gluten-free, all-purpose pizza flour and a gluten-free bread, flatbread and pizza crust mix. Ardent Mills’ gluten-free, five-grain flour blend features five ancient grains: amaranth, millet, quinoa, sorghum and teff.
Smart Flour Foods, Austin, Texas, uses a flour blend from the ancient grains sorghum, amaranth and teff in its gluten-free pizza items. Sorghum has insoluble fiber and acts as an antioxidant, according to Smart Flour Foods. Amaranth is 15% to 18% protein and contains calcium, iron, potassium, phosphorus, vitamin A and vitamin C. Teff contains calcium.
Smart Flour Foods launched Snack Bites at Natural Products Expo West in Anaheim, Calif., in early March. The pizza bites contain the proprietary flour blend of sorghum, amaranth and teff and also feature chia.