In a world where dietary preferences and health-conscious choices continue to shape our culinary landscape, one name stands out as a true pioneer in the realm of delicious and guilt-free indulgence – Marc Wexler from The Edgy Veggie. With a passion for pushing the boundaries of flavor and a commitment to providing delectable alternatives, Marc has unveiled a culinary innovation that is set to revolutionize your pizza experience. Say hello to Edgy Veggie's Gluten Free Cauliflower pizza crusts, complemented by an array of scrumptious Vegan toppings that include an assortment of plant-based meats and cheeses. In this article, we will embark on a journey to explore the delectable world of plant-based, gluten-free pizza that promises a healthier, yet equally satisfying, slice of life. Join Delivery Rank as we dive into the savory realm of Edgy Veggie's creations, where taste and nutrition harmoniously coexist.
I had been consulting for a brand called Skinny Pizza, which had a couple of top regular pizzas in the market. It was around 2016 when I was at one of my supermarket chains in Texas that I first heard about a brand called CauliPower. They were known for their gluten-free topped pizza and were among the first to enter the market.
When I tried CauliPower’s product and learned from the buyer that they were having trouble keeping it on the shelves, my interest piqued. I decided to try the product myself and thought that I could create something a little different, perhaps a thinner and crispier option. While I wasn't thrilled with their product, they did an excellent job bringing it to the market and securing shelf space, effectively launching the entire category. That's what motivated me to enter the gluten-free side of the pizza category.
Yes, so basically, the crust is made from cauliflower puree that's incorporated into a crust recipe. It involves a formulation that is mixed, heated, and shaped in a mold. Afterward, it's partially baked. The cauliflower, along with some cheese and seasoning, is the main ingredient. To ensure its gluten-free, you can use gluten-free cauliflower powder, but I prefer using a puree because it results in a better-tasting product.
Once you have your partially baked crusts, you can top them with anything you like—sauce, cheese, and gluten-free toppings of your choice. This way, the entire product remains gluten-free.
My background is in the 'better for you' category. I created a brand called Skinny Cow Ice Cream back in the day. I've gained valuable experience from that venture, particularly in terms of getting products onto supermarket shelves. In addition to retail distribution, we also offer pizza crusts in food service packs. These are used in restaurants, pizzerias, cafeterias, and anywhere pizza is made. Other alternative 'better for you' products can follow the same approach.
These days, more people are gluten intolerant, and there is a growing demand for cleaner and healthier eating options. Our products cater to this demand.
The biggest challenge I've faced is competition in the gluten-free cauliflower crust market. To overcome this, I focused on differentiation, particularly in terms of formulation. My goal was to create a product that would come out thin and crispy when cooked, with a delightful flavor. This has been the most significant hurdle for my company.
Additionally, when it comes to topped pizzas, devising something unique has also proven to be a challenge due to the plethora of pizzas available in supermarkets. Standing out from the competition has been my ongoing effort.
Currently, I'm working on a new project: a gluten-free pizza infused with CBD oil. This innovation will be among the first of its kind on the market, with CBD oil replacing olive oil in the crust. Importantly, there's no THC present, only the potential benefits of CBD oil. This allows us to offer the advantages of CBD in one of the most popular products on the market, setting us apart from other brands.
We plan to initially sell it in smoke shops, head shops, and supply freezers, gradually building a customer base in these outlets before expanding to larger supermarket chains. We want to take this approach due to the legal complexities we need to navigate and understand. Starting with these categories is the easier route.
Additionally, we are launching a new website specifically for this gluten-free product featuring a cauliflower crust infused with CBD oil. We'll be focusing on web development, social media, particularly Instagram, and providing the option to purchase the product online as well.
The name 'Edgy Veggie' came about as we were brainstorming different names for the brand. It works well for our current product. However, when we introduce our topped pizza, we plan to use a name that better suits the product itself. For now, while selling to restaurants, chain stores, and food service providers, 'Edgy Veggie' is a fitting choice because it features cauliflower and aligns with the category. It adds an edgy twist to the product and represents it as a superior offering.
If you would like to find out more about The Edgy Veggie, visit https://www.edgy-veggie.com/