New York, NY (WFN) -- Low-carb diets may be all the rage but pizzamakers won't lose any dough from them.

According to Steve Green, publisher of the pizza trade magazine "PMQ," many pizzerias are adapting to the Atkins craze for low-carb foods by using bodybuilding protein powder instead of flour.

Others are adapting by serving pies with thinner crusts and extra meat.

But that's not the only saucy trend bubbling in the pizza world. Green says breakfast pizzas with eggs, bacon and sausage are hot in Australia while Trinidad pizza makers are using ketchup and mustard instead of tomato sauce.

Not all pizza trends are positive. Green says pizzerias in Austria have started putting olives on the pies without removing the pits.

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