For years, people have been trying to find a way to make pizza—one of the most iconic guilty pleasure foods—even a teeny bit healthier. Cauliflower-crust pizzas have been one of the more successful efforts, but we’re always open to trying a new spin on healthy pizza, which is why Banza caught our eye in the grocery aisle.
We put it to the test—aka had an impromptu pizza party—and we can confidently say that it’s going to give cauliflower pizza a run for its money!
P.S. If you’re a cauliflower loyalist, we also tested the most popular brands to find the best cauliflower crust.
Why Is Banza Pizza So Amazing?
Banza Pizza is crispy, flavorful, and all-around delicious—oh, and did we mention its crust is made from chickpeas? The crust of each gluten-free pizza is 90% garbanzo beans, which gives it a crispy exterior with a doughy center, just like traditional pizza crust. And while some imitation crusts taste a little funky, we promise Banza is perfectly pleasing to the palate and could even fool picky eaters. Here’s what one of our taste-testers had to say: “I loved the crust! I thought it had great texture that mimics regular pizza crust.”
Banza Pizza comes frozen, and it takes around 10 minutes to cook in the oven. The brand currently offers three pizza flavors—Four Cheese, Margarita and Roasted Veggie—or you can grab a two-pack of plain crusts and have a DIY pizza night.
“I found each of the three flavored pizzas to be very tasty,” one tester said. “There was fresh and natural (not fake) flavor going on. The toppings were ample, too—good cheese coverage and lots of veggies.”
But Is Banza Pizza Really Healthy?
We know what you’re thinking: is this one of those “healthy” foods that actually has a less-than-healthy nutrition breakdown? Nope! The pizza has a minimal ingredient list with items you’ll recognize (and can pronounce). Plus, it has more protein and fiber than the leading traditional and cauliflower frozen pizzas, as well as fewer net carbs and sodium.
What’s the Best Way to Make a Banza Pizza?
If you’re ready to hop on the Banza train, we’d recommend starting with one of the premade pizzas to get a sense for how the crust tastes.
However, the sky is the limit when it comes to the plain Banza crusts. You can use the crusts as a base for any of our favorite pizza recipes, which include everything from Bacon-Chicken Club Pizza to Turkey Alfredo Pizza. Or just keep it classic with cheese and pepperoni. That’s what’s so great about pizza—it can be as wild or simple as you want.
Grilled Garden Veggie Pizza
Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas
Mini Zucchini Pizzas
Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen
Zucchini-Crusted Pizza
Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze—and fun to make with kids. It also quadruples nicely. What's not to like? —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Sausage-Topped White Pizza
I love cooking, and I learned from Nana and Mom. Pizza is easily one of my favorite dishes to prepare. I switched up this recipe to make it my own. —Tracy Brown, River Edge, New Jersey
Grilled Tomato Pizzas
My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. —Michele Tungett, Rochester, Illinois
Whole Wheat Veggie Pizza
A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana
Arugula & Mushroom Breakfast Pizza
It's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
Zucchini Crust Pizza
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
Spinach and Artichoke Pizza
My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
California Club Pizza
You can use your favorite store-bought pizza dough or make your own for this West Coast-inspired pie topped with tomato, avocado and sprouts. —Taste of Home Test Kitchen
Mini Mediterranean Pizza
I was on a mini-pizza kick and had already served up Mexican and Italian variations, so I opted for a Mediterranean version and came up with these. —Jenny Dubinsky, Inwood, West Virginia
Hawaiian Breakfast Pizza
Tropical and flavorful, this pizza puts a fun spin on breakfast for dinner. Kids love layering on the toppings, and it's a great way to use leftover ham. —Holly Ciani, Taberg, New York
Tandoori Spiced Chicken Pita Pizza with Greek Yogurt and Cilantro
My family and I are big picnickers, and I'm always looking for new dishes to try in the great outdoors. The amazing flavors at our favorite Indian restaurant inspired these mini pizzas. —Angela Spengler, Tampa, Florida
Mama Rachel's Mediterranean Pizza
Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! —Rachel Barton, Austin, Texas
Mushroom Broccoli Pizza
I wouldn't say I'm a vegetarian, but I do like meatless entrees. Since I enjoy gardening, I often cook with homegrown veggies, finding creative ways to use them up, like in this fresh, filling pizza. —Kathleen Kelley, Roseburg, OregonThe post Banza: the Good-for-You Frozen Pizza We’re Obsessed with Right Now appeared first on Taste of Home.
Camryn Rabideau