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Crust Gourmet Pizza Bar’s new autumn menu has something for everyone – including those who are strongly sticking to their new year’s resolutions or following a ketogenic diet – with the launch of the brand’s new low carb offering.

Made from a tasty combination of cauliflower and linseed, Crust’s low carb base is an Australian first for a national pizza brand. Always ahead of the curve in terms of product innovation, Crust was also the first QSR pizza brand in Australia to offer a totally vegan pizza in 2016.

Crust General Manager, Renee North, said the brand has a deep history of catering to customers’ needs before they become a trend, and this menu evolution taps into the growing desire amongst consumers for healthier options.

“Cheat night doesn’t have to be bad with our low carb range,” she 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% less carbs than if I ordered it on a regular base of the same size,” she added.

Renee said the second most important consideration for the brand when creating its autumn menu was incorporating seasonal ingredients and trending flavours.
“Mirroring restaurants to change our menu seasonally has really worked for us,” she said.

“It allows our franchise partners to stay relevant in a constantly evolving landscape and it provides the opportunity to capture new customers with exciting new innovations.”

Crust’s autumn menu features two additional new products, which with their exotic new flavour profiles cater to the brand’s target ‘foodie’ demographic. In a celebration of the spicy flavours from America’s south that are currently enjoying a moment in the culinary sun, the brand’s Super Premium Upper Crust offering this quarter is the Creole Jambalaya.

Combining Cajun spiced prawns, house cooked chicken and chorizo sausage, with red and yellow capsicums on a tomato crème base, garnished with lemon and parsley; this pizza is full of the delicious flavours characteristic of famous southern soul food.

Reminding customers that they offer more options than just pizza and tapping into the sharing trend that has enjoyed a rise in popularity recently, Crust will also be launching a Mezze Plate in the coming weeks.

Serving four people, this Middle-Eastern inspired option features oven-roasted lamb koftas and falafels, feta and cream cheese stuffed baby bell peppers, and a trio of dips (harissa hummus, baba ganoush and mint yoghurt), and is served with zataar bread.

Crust’s Creole Jambalaya pizza will be available online in all stores around the nation, from this week onwards, with the Mezze Plate set to launch shortly.
For more information about Crust’s range of pizzas or to order online, visit www.crust.com.au


For further information, images and interviews please contact:
Annie Kelly, Senior PR Manager, 0756 552 733 or annie.kelly@rfg.com.au

About Crust
Crust Gourmet Pizza Bar has created a niche authentic gourmet market by focusing on quality and offering pizzas that are “a Crust above” – from the ingredients used, through to the delivery service – and the unique flavour combinations that feed all the senses. Crust Gourmet Pizza Bar is part of global food and beverage company, Retail Food Group (RFG).