bake - June 2019 - 42

breads

FLATBREADS
AND PIZZA DOUGHS

Middle Eastern cuisines are on the rise on restaurant menus, and

ing vegan consumer population a chance to enjoy its plant-

emerging foods and ﬂavors include za'atar and zhoug, according

based portfolio. Rich in natural antioxidants, cholesterol-free,

to foodservice trend experts Nancy Kruse, president of The Kruse

and enhanced with chia, this ﬂavorful crust provides a whole-

Co., and Lizzy Freier, managing editor at Technomic, Inc., who

some base for any vegan pizza creation.

presented trends and insights on May 19 at the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

The Gluten-Free Beet Root Pizza Crust has a vibrant red crust
that provides a thick and hearty option for the pizza consumer.

Toum, a Lebanese condiment featuring garlic, lemon juice,

The Gluten-Free Sweet Potato Pizza Crust brings a new color

olive oil, and salt, is "coming on strong," Kruse said, noting its

to the plant-based pizza crust category. It's made with sweet

simplicity and versatility. Zhoug, a blend of hot pepper, garlic

potato, two types of cheese, and fresh yeast.

and cilantro, and za'atar, a combination of green herbs, sesame
and olive oil, are gaining momentum on mainstream menus as

Bravadough! is one of 3 brands owned by Wild Flour Bakery

ﬂavorful components in salads and sandwiches. Aquafaba, the

LLC; both founded by Kim Desch and the direct offshoot of her

leftover water from canned chickpeas, may replace egg whites

ﬁrst career as a nurse practitioner. In 2006, her California prac-

as a plant-based, no-waste alternative, she added.

tice focused on autoimmune disease and gluten sensitivity. She
made it her mission to develop a gluten-free pizza crust that

Consumers may be more willing to taste unfamiliar ingredients if

pizza enthusiasts could enjoy.

they are presented in a small plate or side dish, Freier says, adding
that spices, seasonings and sauces are "small, easy adds to dishes

Today, the gluten-free pizza lineup of Bravadough! consists of

that can make something more traditional a little more exciting."

traditional style pizza dough (winner of the World Pizza Triathlon
Show FABI Award in 2017), Detroit-style high-rising dough for pan

of purchase of plant-based products, according to Venice Bak-

or deep dish pies, and table breads like focaccia and ﬂatbreads.

ery, consumers are not only looking for healthier alternatives,
but also great tasting. Plant-based pizza crusts, gluten-free

Pita dough is another innovative solution for pizza makers.

and vegan pizza crusts from Venice Bakery include cauliﬂower,

Founded in 1886, Gonnella Baking Company, Schaumburg, Il-

sweet potato and beet root.

linois, offers foodservice operations the convenience of frozen
pita dough balls. This product can be used to make pocket

Winner of a 2019 Food and Beverage (FABI) Award at the

pitas, gyro-style ﬂat pita breads or laffah wraps, providing

National Restaurant Association Show, Venice Bakery's new

operators an attractive solution for featuring authentic Middle

Gluten-Free Vegan Cauliﬂower Pizza Crust provides the grow-

Eastern and Mediterranean baking.

42 < JUN 2019 | bakemag.com

with Jeff Smokevich in Parma, Italy 2015 and recipient of the NRA
With 65% of consumers stating that taste is the primary driver

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bake - June 2019

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