Yep, it really is. Its mix of high protein less glutenous grain flours that undergo a long cold leavening process that results in a healthier crust with more fiber and protein and less fat and carbohydrates than traditional pizza crusts!

NO. Although many so-called authentic Pinsa Romana manufactures use soy flour in their crusts we on the other hand utilize the ancient chickpea legume instead.
Chickpeas are what’s known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly. Most of the fats in chickpea are polyunsaturated, the healthy kind! Accordingly, chickpea flour allows us to eliminate all animal fats while increasing the fiber and protein content of the Pinsa Romana Crust!

‘Pinsas’ are literally named for the age-old process of stretching and aerating the dough with the fingers (from the Latin word ‘pinsere.’) After three days of cold fermentation, our experienced flatbread bakers hand-stretch the dough - creating the iconic fingertip-deep peaks and valleys of the pinsa crust.

Our blend of rice,chickpea, and wheat flours hold onto the water in our dough, upping its hydration level and digestibility. Furthermore, the lengthy, cold fermentation process breaks down the flour's sugars and proteins into simple sugars and amino acids, further enhancing digestibility and lowering the glycemic index.