Homemade Detroit-Style Pepperoni Pizza with Mushrooms

    What will this year bring to America’s favorite food? Pizza Today surveyed 750 pizza restaurant owners in all 50 states for their 2023 State of the Pizza Industry Report. While the full report focuses on independent pizzerias, the hottest trends in restaurants today will inform product development for the packaged food industry in the future.

    Here are four big pizza trends from the Pizza Today report that pizza makers should consider.

    Gluten Free Cauliflower Crusts

    Nearly two-thirds of pizzerias offer a gluten-free crust option, while almost a third (35%) offer a cauliflower crust.

    According to Future Market Insights, Global Gluten-Free Pizza Crust Market to Reach $5 Billion by 2032. Cauliflower crust has also seen steady growth as consumers seek out healthier options. Grubhub named cauliflower pizza their “Top Food of the Year” in 2019. In 2020, sales of frozen cauliflower crust pizzas increased by 36%while the overall frozen pizza category with gluten-free crust grew by 30%.

    Chicago and Detroit-style thin pizzas

    Although New York style pizza is the most popular style overall, some new styles of pizza are making their way into restaurants. Chicago thin pizza, aka tavern style, has landed in this year’s top five styles on pizza menus. That the pizza has a thin crust and, although it is a circular pie, it is often cut into squares.

    Among operators considering adding a style of pizza to their menu, the most popular choice is Detroit-stylewhich is square, has a spongy focaccia dough and is loaded with cheese all the way to the edges.


    Bacon entered the top five ingredients list for the first time this year, joining pepperoni, sausage, mushrooms and extra cheese. This is a result that the market has been building for some time – back in 2014bacon was the fastest growing protein for pizza.

    Learn about the types of bacon used for pizza from Chef John Gutenkanst of award-winning restaurant Avalanche Pizza in Athens, OH.

    Plant-based cold cuts and cheeses

    Although plant-based meats and cheeses weren’t among the top 20 ingredients, they were the most researched and tested options in Pizza Today’s survey. They’re also the best new toppings pizzerias have added to their menus in the past year.

    For more information on what’s hot in pizza, including the hottest ingredients, read the full report.

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