The introduction of cauliflower pizza crust was a key moment in the development of gluten-free menu items — and has seen tremendous staying power because it allows carb-cutting consumers to enjoy one of their favorite foods without sacrificing flavor.

Market research firm Datassential reports that cauliflower pizza crust is seen on 3.1% of restaurant menus across the U.S., up 1,787% over the past four years.

For more on this week’s Flavor of the Week, click through the gallery and see how one restaurant is using cauliflower pizza crust on its menu.