Pinsa vs Pizza
the real pinsa - experience the difference
Which is Healthier?
Pinsa vs Pizza
Ah yes, the Great Pinsa vs Pizza Debate.
Pinsa Romana differs from traditional pizza in its dough, preparation, and texture. Made with a unique blend of wheat, rice, and soy flours, Pinsa dough undergoes a longer fermentation process—often up to 72 hours—resulting in a lighter, more digestible crust with fewer calories and less gluten. The crust is oval-shaped and features a crispy exterior with a soft, airy interior, offering a distinct texture compared to the denser, round crust of pizza. Additionally, Pinsa is baked at lower temperatures, creating a more delicate balance of flavors and a unique culinary experience that bridges Italian tradition with modern innovation.
We think pizza just falls flat in comparison.
The New Generation of Pizza
Pinsa is the healthier alternative to pizza due to its lower calorie, fat, and salt content. The extra time fermenting gives pinsa a stronger, more complex flavour, that doesn’t need to be loaded with unhealthy toppings to make an impact. This makes it a popular choice for the gluten intolerant, vegans, and health-conscious foodies.
Pinsa Romana vs Classic Pizza Dough*
The nutritional values below, show Pinsa Romana Canada (The Real Pinsa) crust vs traditional wheat pizza crust. The Real Pinsa is a clear winner for those looking to reduce their fat, sugar, cholesterol and carbohydrate intake.
LESS FAT
LESS SUGAR
LESS CALORIES
LESS CARBOHYDRATES
LESS CHOLESTEROL
*Results based on Pinsa Romana Pinsa Crust vs Wheat Pizza Crust. % may vary.