What are the health benefits of Pinsa Romana?


Pinsa Romana: The Ultimate Healthier Alternative to Pizza?

We’re big on pizza and sourdough the way it should be and want to show you some healthy pizza alternatives that will make your mouth water!

Pizza, the world’s most popular food, has been enjoyed for centuries and although its roots are widely acknowledged to be Italian, almost every culture and cuisine now enjoys a variant of this humble flatbread.

Popular, yes, however rarely can the traditional pizza be classed as a nutritious option. What should be a labour of love, using slowly fermented dough and minimalist toppings, is now the epitome of highly processed fast food – often made with poor and indigestible dough and loaded with low quality ingredients such as processed meats and cheese.  

That is set to change for those who embrace Pinsa Romana. This new type of pizza (sometimes referred to as “roman-style”) is gaining huge popularity in Italy, offering a healthier alternative to traditional pizza.

So is Pinsa just another type of pizza?

Pinsa is so more than just an up-market pizza.

It originated in Rome, Italy around the early 2000’s and, contrary to popular belief, it is not the two-thousand-year-old fare of Caesar & co. Made with a blend of flours that would never have been used in traditional Italy –  wheat, soy, and rice being more Beijing than Bologna – this unique blend is what gives it such a light and crispy texture that the Italians have embraced so wholeheartedly.

The dough is highly hydrated – 80% or so – and then left to ferment for at least 24 hours, which allows the yeast to ferment and break down the gluten, making it highly digestible and lighter to eat.

Amazingly flexible as a foodservice product with adjusted cooking techniques, Pinsa Romana flatbreads also make the perfect base for a luxury filled sandwich, wrap or dessert.

How is Pinsa Romana healthier than pizza?

Lower in Calories and Fat

By definition, Pinsa Romana is typically lower in calories and fat than traditional pizza. Traditional pizza is often loaded with high-fat cheeses, processed meats, and oily sauces. Pinsa Romana, on the other hand, is made with fresh ingredients that are lower in fat and calories. The use of soy and rice flour also reduces the calorie count of Pinsa Romana compared to regular pizza.

Easier to Digest – Lower Gluten

The high water content used in Pinsa Romana dough is one reason why its much easier to digest. Typical pizza dough is around 60% hydration, whereas Pinsa is 80%! 

In addition, the long fermentation time helps the yeast break down the gluten in the dough, giving a much lower overall gluten content, up to 30% less than regular pizza dough. To be clear, this does not mean it is suitable for those suffering with ceoliac disease, or other chronic gluten intolerances. 

Higher in Protein

Pinsa Romana is also generally higher in protein than traditional pizza. The use of soy flour in the dough increases the protein content, making it a great option for vegetarians and vegans who are looking to add more protein to their diet.

More Nutritious Toppings, Lower in Salt

Pinsa Romana is typically topped with lighter ingredients, such as little pools of buffalo mozzarella, and vegetables like tomato and courgette, some of which are added after cooking, for an all-round fresher and lighter meal.

These toppings provide important nutrients that are often lacking in traditional pizza, such as vitamins, minerals, and antioxidants. The use of fresh ingredients also reduces the amount of salt and preservatives in the pizza.

Provides Energy

Pinsa is a good sources of non-sugar carbohydrates, which provide slow release energy for the body. The dough being predominantly wheat flour, which is a complex carbohydrate that is slowly digested by the body, providing a steady source of energy. Sugar is often present in Pizza flour, but not the case with Pinsa! 


Pinsa Romana offers a healthier alternative to traditional pizza, with no obvious drawbacks. It is lower in salt, sugar, calories and fat, higher in protein, easier to digest, and typically topped with fresh ingredients that provide important nutrients.

Most importantly for foodservice professionals, Pinsa generally comes par-baked, making service simple and swift, with no compromise on quality.