Pizza Crust Innovations Spark Exciting Response to Consumer Demand

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Pizza’s popularity is booming, and the secret isn’t restricted to sauce alone. Innovative crusts — from gluten-free to keto- and paleo-friendly to ancient grain-based flours — are taking the pizza category by storm. The LloydPans team is here to share with you our exciting findings in hopes that even more ideas for pizza’s base come to fruition, of course all on your favorite LloydPans pizza pan.

There are more than 95,000 pizza outlets in America as of springtime research data from Technomic, with 43% of Americans enjoying pizza at least once a week. Euromonitor International reported that Americans spent an astounding $46.3 billion on pizza last year — creating a market ripe for innovation, competition and global inspiration of combinations and ingredients. 

Thin crust seems to be the favorite in America, with 61% of Americans opting for this type of crust. Additionally, Joe Delduco, vice president of sales and marketing for Molinaro’s Fine Italian Foods, told Baking Business that there’s a trend shift happening in crusts, “from organic to gluten-free and now to plant-based crusts.” Crusts containing cauliflower, zucchini, sweet potato and broccoli-cheddar are popping up more on menus across the nation, along with keto, low- and zero-carb crusts. Nielsen says that the plant-based category grew 17% in 2019, largely thanks to consumer demand for better-for-you foods. For an entire plant-based pizza, try Chicago House of ‘Za. Crusts are plant-based, vegan and range from deep dish to ever-popular thin. 

Keto and protein demands also are high with consumers, and Technavio told Food Dive that the global keto diet market should grow by an annual rate of 5% to $1.11 billion by 2023. With pizza being so popular, yet traditionally an indulgence, pizza makers have a prime opportunity to meet somewhere in the middle with better-for-you options. Another innovation in the market comes in the form of meat-based pizza crusts, namely made with chicken. Florida-based Vinny’s Italian Restaurant’s De-Carb Pizza is made with a chicken and brown rice crust, touted as the Proteinza, a low-carb, high-protein pie. 

For pizza pans of all shapes and crust sizes, visit

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