The Daiya Gluten-Free Pizza Crust has been introduced at Pizza Expo 2026 as a solution for foodservice operators to help them maximize their free-from offerings in response to consumer preferences.
The pizza crust is optimized for the foodservice environment and boasts a crispy texture with balanced flavor and reliable performance when being prepared in high heat ovens. The crust is gluten-free, plant-based and dairy-free to allow operators to expand on their existing menu options without having to deal with the complexities of scratch-made alternatives.
Vice President of US Sales Mike Fitzgerald spoke on the Daiya Gluten-Free Pizza Crust saying, "Operators using Daiya’s dairy-free mozzarella shreds have told us the same thing again and again — they need a gluten-free, dairy-free crust that performs like the rest of their menu. We tested and refined this crust in Canadian restaurant kitchens, and now we’re excited to bring it to the U.S. market so operators can serve more guests without adding back-of-house complexity."
Free-From Foodservice Pizza Crusts
The Daiya Gluten-Free Pizza Crust is Dairy-Free
Trend Themes
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Free-from Foodservice Expansion — Growing demand for gluten-free and dairy-free menu items is driving development of plant-based, high-performance ready-made components that simplify back-of-house operations.
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Performance-focused Plant-based Products — Manufacturers are engineering plant-based foods to match traditional texture and heat resilience of conventional items for consistent results in commercial ovens.
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Menu Inclusion Through Ready-made Solutions — Operators increasingly prefer pre-formulated components that enable reliable allergen-inclusive offerings without requiring specialized kitchen processes.
Industry Implications
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Quick-service Restaurants — QSRs can adopt standardized free-from components to broaden customer reach while maintaining speed and throughput.
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Foodservice Supply Manufacturing — Producers of foodservice ingredients are positioned to disrupt by supplying optimized, scale-ready free-from bases tailored for high-heat cooking environments.
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Food Allergy and Nutrition Tech — Companies developing diagnostic, labeling, or formulation technologies may capitalize on integrating allergen-safe verification and personalized menu matching for commercial foodservice.