Caulipower recently launched its new High Protein Supreme Pizza, debuting the brand’s all-new High Protein Gluten Free Crust made with Greek yogurt and cauliflower. The first-of-its-kind innovation pairs protein from Greek yogurt with the veggie-powered goodness of cauliflower to create a crispy, sturdy crust that doesn’t compromise on taste—delivering a new option for consumers seeking more protein in their favorite foods.
This new High Protein Supreme Pizza delivers 42g of protein and 6g of fiber per pizza by using the Greek yogurt and cauliflower – two nutrient-rich ingredients that pack a natural protein and fiber punch without relying on protein powders. Made without artificial flavors or preservatives and naturally gluten-free, the High Protein Supreme Pizza will be available nationwide at Walmart beginning in August 2026, with additional retailers coming soon.
Caulipower is also turning up the seasonal excitement with its new “Sweater Weather” pizza — an Autumn Squash & Chili Crisp Pizza that pairs comforting fall ingredients with bold, spicy-savory flavor. Available exclusively at Whole Foods Market from September 2 through November 3, 2026, the limited-time offering layers roasted autumn squash, shaved Brussels sprouts, creamy white sauce, mozzarella, and savory cheeses with the spicy, umami-rich kick of chili crisp. Built on Caulipower’s signature thin-and-crispy cauliflower crust, the pizza delivers fulfilling fall flavors for those who’d rather celebrate the season with something more savory than a pumpkin-spice latte.
From pioneering cauliflower crust pizza to introducing cauliflower-and-chickpea-coated chicken, baked-not-fried pizza snacks, protein-forward single-serve meals and now a first-of-its-kind High-Protein Gluten-Free Crust made with Greek yogurt and cauliflower, Caulipower has built a proven track record of redefining what better-for-you frozen food can be. With every innovation, the brand continues to transform familiar comfort foods through thoughtfully chosen ingredients, culinary creativity, and category-shaping ideas, making better food more accessible to all.
