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California Pizza Kitchen

Welcome! You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from California Pizza Kitchen here. New recipes added every week.

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    Crispy cauliflower appetizers are abundant at the chains these days, and not all of them are good enough to be clone-worthy, but CPK’s take on breaded cauliflower in buffalo wing sauce is one of the best I’ve had. The crispy florets are made gluten-free with rice flour and they are beautifully presented in a puddle of ranch dressing, sprinkled with Gorgonzola cheese, and topped with julienned celery and green onions.  

    For the sauce, CPK chefs combine the flavor of traditional buffalo wings with sriracha and then sweeten it a bit. After a few tries, I came up with a hack that’s ridiculously easy, requiring only four ingredients. 

    The batter is even easier, with only three ingredients: rice flour, buttermilk and salt, and once your oil is hot enough, it takes under 3 minutes to cook the cauliflower to perfection. After a gentle toss in the secret sauce, you’re ready to plate your trendy appetizer.

    For your main course, check out my clone recipes for popular CPK pizzas, soups, and salads here.

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    Menu Description: "With pieces of chicken marinated in a spicy peanut-ginger and sesame sauce, green onions, bean sprouts, julienne carrots, cilantro and roasted peanuts."

    After the first California Pizza Kitchen opened in Beverly Hills in 1985 success came quickly: there are currently 78 restaurants in 18 states. In 1992, huge food conglomerate PepsiCo paid over $70 million for a 70 percent share of the company-just eight years after Larry and Rick started the company. As for those two, well, they pocketed $18 million apiece, or around 70 times their initial investment in 1985. 

    Thai Chicken Pizza is one of the oldest varieties of pizza still on the menu, and remains a favorite. If you prefer, you can make this California Pizza Kitchen Thai Chicken Pizza recipe with a store-bought package dough or dough mix, but I recommend making the crust yourself. If you decide to do that, make it one day ahead of time so that it can rise slowly in the refrigerator. If you liked this, be sure to check out our CPK BBQ chicken pizza recipe.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 3.50. Votes: 2

    Menu Description: "Our original recipe of Tuscan white beans pureed with sesame, garlic, lemon, and spices. Garnished with fresh Roma tomatoes, basil, and garlic. Served with warm pizza-pita bread."

    The traditional dish of Tuscan white beans is usually made from dried cannellini beans or great Northern beans that are soaked overnight in water and then cooked until tender with olive oil, garlic and sage. But there's no need to wait through such a time-consuming process if we can simply use already tender canned beans found in any market. Look for white beans or the slightly larger great Northern beans and strain off the liquid, but don't throw that liquid away! you'll need a little of it to add to the food processor along with the other ingredients, including sesame tahini which can be found in most markets where the international foods are stocked or in specialty stores such as Whole Foods. 

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–14
    Calories per serving–60
    Fat per serving–4.3g 

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 4.83. Votes: 6

    Menu Description: "Applewood smoked bacon, grilled chicken and Mozzarella cheese, hearth baked, then topped with Roma tomatoes, chilled chopped lettuce tossed in mayonnaise and fresh sliced avocados."

    There's no better way to clone the great pizzas from this creative chain than to start with dough made from scratch. Since the best way to recreate commercial-style pizza dough at home is to use the same slow-rising technique the pros use, you're going to have to plan ahead at least 24 hours. This is the length of time it will take for the gluten in the flour to work its magic while resting comfortably in your refrigerator. And, if you've got the patience, 48 hours is even better. Once the dough is ready to go, you should bake your pizzas—this recipe makes two—on a pre-heated pizza stone in your oven. If you don't already have one, you can find one of the round or rectangular stones in just about any housewares store. This cooking method is the absolute best way to produce an evenly baked finished product with a texture and taste that mirrors the amazing pies CPK whips out of rocket-hot brick pizza ovens.

    Source Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Chopped lettuce, black beans, sweet corn, jicama, cilantro, basil, crispy corn tortilla strips, and Monterey Jack cheese tossed together in our herb ranch dressing. Topped with chopped BBQ chicken breast, diced tomatoes and scallions."

    It was probably the popularity of CPK's BBQ chicken pizza that inspired this twist on the original chopped salad. I think the herb ranch dressing that's made here is much better than any ranch dressing you can buy in bottles in your local supermarket, but you can still choose to use one of those on this salad to speed things up, if you prefer. You might also consider substituting ingredients listed here for lower-fat ingredients, such as low-fat mayonnaise, sour cream and fat-free milk. As with any clone, consider this formula as your springboard into a custom dish that suits your own specs.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 3.67. Votes: 3

    Menu Description: "Our Original! Featuring Ciroc Snap Frost vodka, an all grape vodka, combined with red grape juice and accented with the sweet orange flavor of Cointreau and frozen red seedless grapes."

    While other vodkas are made from potatoes, wheat, molasses, corn, or rye, Ciroc is the first vodka to be distilled from late harvest French grapes. These super sweet grapes and the 5-step distilling process makes this vodka unique and extra smooth, with a subtle fruity flavor that goes great with grape juice and the orange flavor of Cointreau. Plan ahead for this drink by piercing three red seedless grapes on a toothpick and popping them into the freezer for at least an hour. Make a few of these garnishes the next time you get grapes and keep them in a small bag in the freezer so you're ready when friends stop by for happy hour.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    Menu Description: "Shredded napa cabbage, chilled grilled chicken breast, julienne cucumbers, edamame, crispy wontons, peanuts, cilantro, julienne carrots, red cabbage and scallions tossed with a lime-cilantro dressing. Topped with crispy rice sticks and Thai peanut dressing."

    You can plan ahead for this amazing salad clone by first grilling the chicken and chilling it, then preparing the cilantro-lime dressing and the peanut sauce in advance. The menu description says that the salad is topped with "crispy rice sticks," but they look to me like crispy bean threads, cooked in a flash when dropped into hot oil for a few seconds. The crispy wontons are made from frying thinly sliced wonton wrappers in the same hot oil. For the edamame (soybeans), look in the frozen food section, and if they're still in their pods, be sure to take them out before measuring and tossing them into the salad. Once you've got everything chilled and chopped, building each dish is a breeze, and you'll have four huge dinner-size salads that will each be enough for an entire meal.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 3

    When you get a steaming bowl of great tortilla soup plopped down in front of you, it's tough to stop slurping until you hit bottom. California Pizza Kitchen has just such a soup, but the oil and fried tortilla chips jack up the fat. Never fear. We can now make this delicious white corn tortilla soup taste just as good as the original without most of the oil and fat. Fat-free chicken broth stands in well for the regular stuff, and baked corn tortilla chips give the soup its traditional taste and texture. You'll want to use a hand blender for this one, if you've got one. If not, a regular blender or food processor will work fine to puree the soup so that it has the smooth consistency of the original but with only a miniscule two grams of fat per serving.

    Check out my other clone recipes for CPK soups, salads, and pizza here.

    Nutrition Facts
    :
    Serving size–1 1/2 cups
    Total servings–4
    Calories–260 (Original–305)
    Fat–2g (Original–14g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 4.80. Votes: 5

    This CPK creation is a top pick at the 209-unit chain, most likely because chefs slather on a delicious sweet-and-spicy Caribbean sauce where tomato sauce usually sits on traditional Italian-style pies. Making the sauce from scratch is the way to go for true clone rangers, but if you'd like a shortcut, find Tiger Sauce in your local market where the bottled hot sauces are sold, and use that. If you want another shortcut, rather than mixing your own jerk seasoning from scratch, use any jerk blend or seasoning. I do recommend making the pizza dough from scratch, rather than buying prepared dough, however. You'll need to plan ahead on this part of the recipe so that the dough has a chance to slowly rise in your fridge overnight. This is the technique the pros use to recreate professional-style, chewy pizza dough. To bake the pizzas—this recipes makes two—I suggest cooking them on a preheated pizza stone in your oven. This is the best way to reproduce the taste and texture of the great pizzas at CPK.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.50. Votes: 26

    Got one of those cool hand blenders? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency, just like the original. If you don't have a hand blender, also called a stick blender, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky texture and nutty flavor that isn't found in most pea soups.

    Nutrition Facts
    Serving size–2 cups
    Total servings–4
    Calories per serving–450
    Fat per serving–3g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur. 

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