PIZZA CHAIN LAUNCHES BANT­ING PIZ­ZAS

The Star Early Edition - - VERVE -

A NA­TIONAL pizza chain, Col’Cac­chio pizze­ria, has in­tro­duced a Bant­ing pizza range on their sum­mer menu.

The low-carb, high-fat piz­zas fea­ture a smaller (21cm) base made from cauliflower, psyl­lium husks, egg, parme­san and sea­son­ing. Top­pings in­clude: Margherita: tomato, moz­zarella and herbs. Regina: ham and mush­room. Foresta: salami, black mush­rooms, green pep­per and feta.

Na­cho Li­bre: jerk-spiced chicken, gua­camole, tomato chilli salsa, co­rian­der and sour cream.

Mori­t­uri: sea­soned chicken, ba­con, av­o­cado, feta and roasted red pep­per.

All piz­zas are served with a Bant­ing-style side salad of let­tuce, car­rots, cu­cum­ber, egg, parme­san and radish.

The Bant­ing pizza range is avail­able at all sit-down Col'Cac­chio pizze­rias and avail­able on re­quest at Mio Col'Cac­chio pizze­ria ex­press stores. Find your near­est lo­ca­tion at www.col­cac­chio.co.za.

Col’Cac­chio pizze­ria’s Bant­ing-style piz­zas made with a cauliflower and psyl­lium husk base and topped with, left, chicken, ba­con and avo and, right, salami, mush­room and green pep­per.

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