The low-carb high-fat lifestyle has taken South Africa by storm, prompting the Col’Cacchio food development team to design a brand new banting-friendly pizza base.
The 21cm pizza bases are made with cauliflower, psyllium husks (a form of dietary fibre derived from the plantago ovata plant), egg, parmesan and seasoning. Currently, banting devotees can choose from five classic Col’Cacchio pizzas: Margherita with tomato, mozzarella and herbs; Regina with ham and mushroom; Foresta with salami, black mushroom, garlic, green pepper and feta; Nacho Libre with jerk spiced chicken, homemade guacamole, tomato chilli salsa, coriander and sour cream; and Morituri with seasoned chicken, bacon, avocado, feta and roasted red pepper. All banting pizzas are served with a side salad of lettuce, carrots, cucumber, egg, parmesan and radish. The pizzas range from R60 to R109 and are currently available at all sit-down branches, but can be made available on request at their Mio Col’Cacchio express stores.
The low-carb, high-fat bases complement Col’Cacchio’s brand new summer menu, which features a range of banting-friendly antipasti and salads with vegetarian, vegan, wheat- and gluten-free options. Highlights include the piatto di formaggio platter with gorgonzola, brie, emmenthal, mature cheddar, caramelised pear, fresh apple and caramelised seeds (R80); and the cavolo salad with cabbage, spinach, pineapple, carrots, red pepper, petit pois and caramelised seeds, drizzled with an Oriental dressing (R45).
The pizzeria’s foray into LCHF menus comes soon after banting ambassador Professor Tim Noakes announced that he will be co-hosting the first international LCHF conference in Cape Town in February 2015.
Will you be trying the new banting pizzas?