Crust first national pizza brand to go low carb
Crust's new low carb pizza bases
Crust Pizza is now selling low carb pizza bases in hopes of appealing to those after a healthier treat.
Made from cauliflower and linseed, Crust says the bases are a first for a national Australian pizza retailer.
Crust General Manager, Renee North said Crust has a long history of catering to evolving consumer taste as the first Australian QSR brand to offer a vegan pizza in 2016.
“Cheat night doesn’t have to be bad with our low carb range,” North said.
“Customers who are looking for a lighter alternative can select from two options: our popular Chicken Florentine pizza, which can be made vegetarian, and our delicious Mediterranean Lamb pizza.
“To put it in perspective, if I were to order a Chicken Florentine on a low-carb base, it would contain 30 per cent less carbs than if I ordered it on a regular base of the same size,” North said.
In addition to introducing low carb bases, Crust Pizza is now selling a new pizza variety, ‘Creole Jambalaya’. Creole Jambalaya consists of Cajun spiced prawns, chicken, chorizo, capsicum, tomato crème base, lemon and parsley.
Crust will also soon sell a Mezze Plate with lamb koftas, falafels, stuffed baby bell peppers, dips and zataar bread.
Crust Pizza is part of the Retail Food Group (RFG).
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