CPK adds Chickpea Pizza Crust to menu in Florida market, Southern California
Pizza chain’s new crust becomes fourth crust option on menu
California Pizza Kitchen (CPK) unveiled its new Chickpea Pizza Crust, adding to the menu a healthier alternative and gluten-free, power-packed option in select markets. The Chickpea Pizza Crust has a lower carb count than CPK’s Original Hand-Tossed, with added protein and fiber.
An evolving crust
The Los Angeles-based pizza chain says it was the first to offer a GIG-validated Gluten-Free Crust in 2013 and a Cauliflower Pizza Crust in 2018. As CPK has continued to evolve its menu, it has aimed to keep its thumb on consumer preferences.
The addition of chickpea expands crust options to five in select markets: Original Hand-Tossed, Crispy Thin, Cauliflower, and Chickpea.
Available at select locations in Southern California and Florida, the new Chickpea Pizza Crust is formulated with chickpeas, chia seeds and a bit of honey,
“Chickpea Crust represents the very best of CPK culinary—first to market, creative, and most importantly, the product brings new health benefits while maintaining the incredible California inspired pizza taste our guests love,” says Jim Hyatt, California Pizza Kitchen chief executive. “We have incredible business momentum following a challenging pandemic year and Chickpea Crust is another example of how we are moving CPK forward.”
CPK Chickpea Pizza Crust locations
The chain will offer the new crust at these locations in Southern California:
- Huntington Beach
- Long Beach Marketplace
- Manhattan Beach
- Marina Del Rey
- Rainbow Harbor (Long Beach)
- Redondo Beach, Rolling Hills
- Santa Monica
In Florida, these restaurants will offer the new crust option:
- Boca Raton
- Coconut Point
- Fort Lauderdale
- International Plaza (Tampa)
- Millenia Mall (Orlando)
- Palm Beach Gardens
- Pembroke Lakes Mall
- Sarasota, Sawgrass Mills
- Waterford Lakes, and Wellington Green.
CPK SVP of Culinary Innovation Brian Sullivan, added “We’re excited to finally share what we’ve been working on, and to continue bringing bold and creative culinary ideas to our guests.”
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