The roasted cauliflower pie at Anthony’s delivers a lighter, veggie-forward slice with cheese and breadcrumbs; toppings and slice size shape the macros.
Carb Load
Calories
Sodium
Lean Build
- Light breadcrumbs
- Normal cheese
- No oil finish
Lower calories
Classic Build
- Standard crumbs
- Standard cheese
- Normal bake
Balanced bite
Loaded Build
- Extra cheese
- Heavy crumbs
- Oil drizzle
Richer slice
What You’re Ordering, In Plain Terms
At this pizzeria, the cauliflower option isn’t a plain crust swap. It’s a coal-fired pie topped with roasted florets, mozzarella, Pecorino Romano, and crisp breadcrumbs. That combo gives a toasty bite, more fiber than a simple white-flour base, and a touch of crunch from the crumbs. Coal heat dries surface moisture fast, which keeps the center tender while the edges turn spotty and charred.
The brand lists nutrition on request and publishes a clear item page for this pie. Ingredients are spelled out, which makes macro estimates workable even when a full panel isn’t shown. In short: dairy raises protein and sodium, the crumbs and any extra oil nudge calories upward, and the cauliflower lowers starch compared with a classic dough base.
| Component | Nutrition Angle | What Changes The Numbers |
|---|---|---|
| Roasted cauliflower | Low starch, adds fiber and moisture | Portion size; moisture loss during roasting |
| Mozzarella | Protein, calcium, sodium | Cheese weight per slice; whole-milk vs part-skim |
| Pecorino Romano | Salty, aged cheese boost | Grate heaviness; extra finishing shakes |
| Breadcrumbs | Crunch, extra carbs | Sprinkle intensity; oil absorption on top |
| Olive oil drizzle | Flavor, fat calories | Number of swirls from the bottle |
| Coal-fired bake | Crisps without long bake times | Hot spots; char level; slice cut size |
Cauliflower Crust Vs. Classic Dough: The Big Picture
Most cauliflower-based bases land lighter in carbs than white-flour dough, but toppings still set the pace. A slice with double cheese and a heavy crumb blanket can outrun a plain cheese slice on calories. Think of the base as a lever for carbs and fiber, and the toppings as the levers for calories, fat, and sodium.
Nutrition databases show wide ranges for cauliflower bases because recipes vary. Some brands mix rice flour or tapioca; others lean on eggs and cheese. That’s why comparing by slice weight and topping pattern gives a cleaner view than chasing a single universal number. A national database entry for a cauliflower-style base shows modest carbs and a meaningful protein share from binders, while a standard mozzarella portion adds fat calories along with calcium and sodium.
How To Read A Slice
Use three cues when the label isn’t posted. First, slice size: coal-fired pies can be cut into six or eight. Second, cheese density: you can spot a heavy hand at a glance. Third, finishers: breadcrumbs, extra oil, or more grated cheese push a slice into richer territory fast.
Close Variation Keyword With A Helpful Modifier
If you’re hunting for nutrition facts on a cauliflower-forward pie at this chain, aim for method plus ingredients. That means scanning the official page for the item name, then pairing it with standard data for mozzarella and a typical cauliflower base to estimate your plate with accuracy that works at the table.
Evidence-Based Benchmarks You Can Use
A standard cauliflower-style base in a national database sits around triple-digit calories per small serving with modest carbs and notable protein from eggs and cheese. By contrast, a typical mozzarella entry shows a dense calorie contribution per serving along with calcium and sodium. Put together with roasted florets and crumbs, a typical slice lands in a moderate calorie zone for pizza, with carbs below a white-flour equivalent.
How To Build A Lighter Slice At Anthony’s
Ask for a clean bake and a light hand with crumbs. Request a modest oil finish or skip it. Keep the cheese level normal rather than extra. If you share a pie, cut into eight for smaller pieces; one wedge then feels snack-sized instead of meal-sized.
Portion Moves That Help
- Split a pie across the table and pair it with a big salad.
- Bank calories by choosing water or unsweet tea instead of sweet drinks.
- Save a slice for later; cold next-day pizza can be a plan, not an accident.
What The Official Pages Tell You
The item page lists roasted florets, mozzarella, Pecorino, and breadcrumbs. The main menu notes that full nutrition is available on request at stores. That matches the nutrition-label footnote used nationally, where 2,000 calories per day is the reference line on packaged-food panels; see the FDA’s explanation of that calories reference for context. You can also review the chain’s item page to confirm toppings and prep cues for this specific pie.
Ingredient Notes Worth Flagging
Mozzarella brings protein and calcium, plus sodium. Pecorino is aged and salt-forward, so a heavy shower can move the sodium needle. Breadcrumbs bring crunch and quick carbs. Olive oil on top is pure fat calories, so a light finish keeps the math friendly. For base assumptions, a public database entry for a cauliflower-style crust offers a clean snapshot you can map to a slice.
Practical Estimates For Real-World Orders
Without a lab sheet, the cleanest method is to estimate by parts. Think one base unit from a typical cauliflower crust entry, one cheese unit from standard mozzarella for the melt layer, a small bump for crumbs, and a drizzle unit for oil. That puts a normal slice in a mid-calorie lane, with carbs lower than a wheat-flour base slice of the same weight. Choose a lean build to slide lower; pick a loaded build and you’ll land higher.
Estimator Guardrails
These estimates lean conservative on toppings and assume a normal bake. A loaded pie with extra cheese or a heavy crumb coat will sit above the range. A leaner bake with fewer crumbs and no extra oil will sit below. Ask the store to cut into eight for a smaller default wedge, and you’ll find portion control comes built in.
| Swap | What Changes | Trade-Off |
|---|---|---|
| Ask for light breadcrumbs | Shaves quick carbs and oil absorption | Less crunch on top |
| Skip the oil finish | Lowers fat calories | Slightly drier bite |
| Go normal cheese, not extra | Cuts calories and sodium | Less ooze per slice |
| Cut into eight slices | Smaller default portion | More crust edge per piece |
| Pair with a green salad | Adds volume and fiber | More plate space at the table |
Allergens, Gluten, And Cross-Contact
This pie contains dairy from mozzarella and Pecorino. Breadcrumbs add gluten. Even if a location carries a gluten-free crust for other pies, ovens and peels can contact wheat flour. If you need strict gluten-free handling, ask the store about procedures and whether a clean-pan method is available.
Who This Pie Suits
It suits diners looking to trim carbs from dough while keeping the familiar cheese-forward pizza experience. It also suits anyone who likes a roasty, browned edge and a tender center. It’s not the right fit if you need lactose-free cheese or strict wheat-free handling due to crumbs.
Ways To Keep Flavor High
Coal heat already adds plenty of character. You can ask for extra char if you like bitter-sweet notes at the rim. A squeeze of lemon over the roasted florets brightens the pie without changing the macro mix. Chili flakes add heat without calories. If you want a creamy finish without more cheese, ask for a side of fresh arugula to lay on top after the bake.
Method: How This Guide Was Built
This write-up cross-checks the brand’s item description with public nutrition entries for a cauliflower-style base and common cheeses. It favors slice-level guidance and practical swaps over unverified numbers. The links inside the quick-guide card point to the official item page and a representative database listing for a cauliflower crust.
Final tip: the label footnote used across packaged foods says 2,000 calories a day is a general reference for planning. If your targets differ, adjust portion and toppings to match your own plan.