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Col’Cacchio’s banting pizzas have arrived

Monday, November 24th, 2014 by Tamsin Green

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.

Col’Cacchio’s banting pizzas.

Col’Cacchio’s banting pizzas.

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?

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4 Comments

  • Erica
    November 25, 2014

    Had the Regina at Willowbridge and it was horrid! Slimy and wobbly base – almost like eating grey jelly with toppings.

    Reply
  • Hildi
    November 25, 2014

    Had the Nacho Libre at the Willowbridge branch in Cape town and it was a terrible experience! It is so soft and soggy that it is impossible to pick a slice up by hand and tastes worse than most gluten free bases. Won’t recommend it to anybody, in fact I would recommend people to NOT bother.

    Reply
  • Chris
    March 31, 2015

    Look, its not a suger filled, wheat rich pizza so dont expect it to taste the same as wheat based products nor think that the texture to be the same. Personally, i dont think the taste is so bad at all, its quite salty, the texture looks a bit rubbery but dont be fooled. This is ideal if you want to go out with friends and, instead of having to eat nothing because you say “i cant eat carbs, im on a diet” you can actually have something tasty, and it stays within the LCHF framework. You need to change your mindset on how food tastes, its definitely different but you need to give it a try – if you want to lose weight permanently, it must be a lifestyle, not a diet. Banting is a lifestyle – this is a perk.

    Reply
  • Twiggy
    December 30, 2015

    I had the Margherita at Blouberg and it was super delicious. Crispy and not soggy at all.

    Reply

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