Papa John’s International is taking its Gluten-Free Crust made from Ancient Grains nationwide. The new, never-frozen Gluten-Free Crust is made with sorghum, teff, amaranth and quinoa. A two-topping pizza made with Papa John’s new Gluten-Free crust is available now for only $9.99.
The Ancient Grains are naturally gluten-free and higher in protein and fiber than other grains, while adding a more robust texture and flavor to the crust.
The national offering is a direct result of recent pilot testing earlier this year in Los Angeles, Phoenix, St. Louis, Houston and Nashville. For consumers, the availability of a gluten-free crust option was a leading factor in deciding where to order their pizza from and has driven an increase in new customers. According to Mintel, gluten-free food sales grew 178 percent from 2013-16 and the percentage of consumers eating gluten-free versions of foods that typically contain gluten continues to trend upward.
“Eating a gluten-free crust doesn’t have to mean eating a bland, tasteless product,” says Sean Muldoon, Chief Ingredient Officer at Papa John’s. “Our Gluten-Free Crust took more than two years to develop and perfect because taste and texture were key factors in the dough development. The fact that our pilot customers told us they loved the taste proves that we made the right decisions.”
Operationally, Papa John’s employs procedures to prevent contact with gluten, and while the crust is prepared in a separate, gluten-free facility before being shipped to stores, it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process. Therefore, the brand does not recommend its Gluten-Free Crust made with Ancient Grains for customers with Celiac Disease or serious gluten intolerances.
Papa John’s is the first national pizza delivery chain to announce the removal of the following ingredients across its entire food menu:
In 2016, the brand announced the elimination of artificial flavors and synthetic colors across its entire food menu. Last summer, the pizza brand also fully transitioned the chicken used in grilled chicken pizza toppings and poppers to be fed on a vegetarian diet and raised without human or animal antibiotics, and went completely cage-free with its eggs.
The five times weekly e-newsletter that keeps you up-to-date on the latest industry news and additions to this website.