The Secret Ingredient Revealed
The star of this high-protein trend isn't a topping, but an ingredient mixed directly into the pizza crust: cricket powder. Before you recoil, it’s important to know this isn't about finding whole insects in your slice. Cricket powder, or cricket flour,
is made by drying or roasting farmed crickets and milling them into a fine powder that looks similar to whole wheat flour. This powder is then added to the dough, boosting its protein content significantly without drastically changing the fundamental pizza experience. While it might sound strange, companies have been incorporating this powder into products like protein bars for years, and the flavour is often described as mild and slightly nutty, blending seamlessly into the background.
Why Add Bugs to Pizza?
The primary driver behind using cricket powder is sustainability. Traditional livestock farming has a significant environmental footprint, requiring vast amounts of land, water, and feed, while also producing substantial greenhouse gas emissions. Insects, on the other hand, are remarkably efficient. Crickets require significantly less land, water, and feed to produce the same amount of protein as cattle. They can be farmed vertically in compact spaces and can even be raised on organic side-streams, like brewery grains, contributing to a more circular economy by reducing waste. This makes insect protein a promising alternative as the global population grows and the demand for sustainable food sources intensifies.
A Nutritional Powerhouse
Beyond sustainability, cricket powder packs a serious nutritional punch. By dry weight, crickets can contain up to 65% protein, which is comparable to or even higher than beef. This isn't just any protein; it's a complete protein, containing all the essential amino acids your body needs. Furthermore, cricket powder is a good source of essential vitamins and minerals, including iron, calcium, and vitamin B12. In fact, it contains significantly more iron than spinach and about ten times the vitamin B12 of salmon. However, it's worth noting that people with shellfish allergies might also be sensitive to crickets, as they are both arthropods.
The Bigger Picture of Better Pizzas
Cricket powder is just one example of how food innovators are rethinking pizza. Another popular method for boosting protein is incorporating dairy products like Greek yogurt or blended cottage cheese directly into the dough. These ingredients add moisture and a significant protein lift, creating a chewy crust without the need for yeast. Plant-based proteins are also on the rise. Pea protein, for instance, is increasingly used to fortify foods. Derived from yellow peas, it offers a complete amino acid profile and a neutral taste, making it versatile for everything from meat alternatives to protein-enriched dough. These innovations are all part of a larger movement to make our favourite foods more nutritious and sustainable without sacrificing the flavours we love.
