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CBD pizza – the ultimate hangover cure?



Fast-food experts have teamed up with CBD producers to create what they believe could be the ultimate hangover cure.

Well-lauded as a tried-and-tested saviour after a heavy night of drinking, pizza is no stranger to the hangover Hall of Fame.

But now, Bare Bones Pizza has taken it to new heights, with the debut of its Hangover Pizza, featuring an all-natural CBD oil topping.

Known for its anti-inflammatory properties and neutralising PH affects, studies show that CBD interacts with the body’s endocannabinoid system and can reduce sensations of nausea or vomiting.

Working with CHOICE CBD and condiment legends Pip’s Hot Sauce, experts at Bare Bones Pizza have crafted a DIY kit that includes everything needed to fight off the dreaded morning-after feeling.

And it launched just in time for the lifting of lockdown restrictions last month.

Managing director, Mike Evans, said: “No one loves a hangover and as lockdown lifts, they’re going to be even worse than usual after months away from the pub.

“We’re always experimenting with new flavours and I know the benefits of CBD oil, as I take it myself, so thought it made sense to give the ‘Hangover Pizza’ a go. It’s been a big hit with the family and this weekend seemed the perfect time to launch it.”

Cooking with CBD oil has become popular over the past year and it has even been hailed as a ‘superfood’ to enhance everything from smoothies to salad dressings.

For the Hangover Pizza Kit, 2ml of CHOICE CBD’s natural oil is recommended to infuse into the sauce, or simply drizzled over the top, offering 100-200mg of CBD.

Danielle Waller, Brand Director at CHOICE CBD, commented: “It is believed that there are so many amazing benefits from CBD oil, and a hangover cure is just the tip of the iceberg.

“We’ve all been faced with the fear of the day-after-the-night-before and I don’t know about anyone else, but reaching for the takeaway menu is always my go-to solution.

“CHOICE CBD is so proud to be pioneering the use of CBD oil in food in the UK, having seen a huge wave of interest for it in the US and New Zealand, and we can’t think of a better – or more needed time for it.”


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