We know D.C. Get our free newsletter to stay in the know.

Is a pizza without dough really a pizza?

At Bergami’s, a new fast casual pizzeria opening next spring at the Rhode Island Row development in Brentwood, they want you to answer that with a “yes.” In addition to traditional, whole wheat, and gluten-free crust options, the restaurant will offer a “carb-less” version made out of chopped cauliflower and mozzarella crisped in the oven.

Bergami’s is the brainchild of Mark Bergami, who was previously involved in Bethesda’s Haven Pizzeria and at one point worked in management for Domino’s, helping to turn around struggling stores. The concept of his new eatery will be similar to places like &pizza and Custom Fuel, where guests choose their crust, sauce, and toppings, and the pizza is then baked in a 90-second oven.  

Bergami says he was inspired to have a carb-less option after seeing the popularity of Chipotle‘s burrito bowls—all the burrito stuffings minus the tortillas. He even experimented with pizza bowls, throwing all the toppings in a foil bowl then running it through the oven. “It was good, but I didn’t think it was something that could sell,” Bergami says. Ultimately, he ditched the idea in favor of the cauliflower “crust.”

Bergami swears his creation looks and tastes like a pizza, but unfortunately, it doesn’t have the same structural integrity, meaning you’ll probably have to eat it with a fork rather than pick it up with your hands.

“It sounds like a funny idea,” Bergami says, “but I think it’s one of those things that you’re going to have to try.”

Check out the full menu below:

Bergamis, 2300 Washington Place NW; bergamis.com.