Now more than ever, convenience stores are the destination for Americans seeking pizza, according to insight from Alive and Kickin’ Pizza Crust (AK), Green Bay, Wisconsin, in its report State of the Pizza Nation 2025.
The report, citing us.gozney.com, said that 33% of Americans eat pizza at least once weekly and, citing restfinance.com, that 45% of convenience-store customers buy hot food at least once a week, with pizza being among their most common orders.
Pizza is an iconic food that has been praised by name for over 1,000 years, according to hellofresh.com, “and has been a staple of many international food cultures ever since,” the report said.
Pizzas are returning to their roots with classic toppings, the report said, but there’s a caveat: along with those toppings, customers also seek elevated elements like a unique, local cheese or a drizzle of infused oil, according to pizzatoday.com.
Here’s a look at some of the report’s other findings:
Unusual pizza toppings are rising in the ranks in 2025, according to pizzatoday.com, and AK turned the spotlight on four:
Berries: “Foodies are treating pizzas like grazing boards, adding cranberries, blueberries, raspberries and more to balance out savory meats and creamy cheeses,” AK said.
Alternative sausages: “We’re from Wisconsin, so we’re so on board with brats, curried sausage, chorizo, chicken sausage and ’nduja becoming popular on ’za,” said AK, noting that ’nduja is a spicy, spreadable pork sausage from the Calabria region of Italy.
Lemon: “Think traditional pasta al limone, but on a crust— bright citrus is an ideal counterpoint to veggies (squash, asparagus), herbs (basil, oregano) and salty cheeses (pecorino, parmesan),” AK said.
Cheddar: “Move over mozzarella,” AK said. “Fans are loving sharp and white cheddar, especially as part of cheddar-crusted edges.”
Elsewhere in the report, AK said salad-inspired pizzas like Caesar and Greek are growing in popularity.
Caesar includes romaine lettuce, croutons, lemon, fresh basil, zesty dressing and crispy crust, while Greek includes tomato, cucumber, onion, feta, olives, oregano and herbed crust.
In addition, sourdough is making a comeback in pizza crust as well as in brownies, crackers and chocolate, AK said, citing wholefoodsmarket.com.
“Sourdough can be a great alternative to conventional bread,” said AK, citing healthline.com. “It’s more nutrient-dense and often easier to digest.”
Private Labels
Convenience-store retailers also might want to consider private labels in their pizza offerings.
Younger consumers in particular seek store-specific brands, the report said, adding that younger shoppers usually have less cooking experience.
“With your private-label goods, help Gen Z and millennials create the meals they’re hankering for with fail-safe pizza crusts,” AK said. “The right crusts will never underperform—and always provide premier flavor and quality.”
The report also stepped outside the world of pizza, noting that “a wide product selection never goes out of style at convenience stores.”
C-stores can continue to maintain an edge over competitors by offering a wide selection of grab-and-go food, the report said.
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