Caulipower Margherita Cauliflower Crust Pizza-11.85 oz
SKU:
0086287100032
$12.09
Your Price:
$8.99
26% Off You Save: $3.10
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CAULIPOWER's take on the classic margherita: diced tomatoes, real melty mozzarella and parmesan cheese all topping our thin and crispy cauliflower crust, make pizza perfection. What's even more perfect? It's gluten-free ALWAYS, and free from artifical colors, flavors, and perservatives.
Unit Amount 11.85
Unit Measure oz
Directions
- Preheat oven to 425°F.
- Remove pizza from box and overwrap.
- Cook pizza directly on the middle rack, no pan needed!
- Cook 11 - 13 minutes, until cheese is golden brown and crust is crispy.
Do not thaw produc
Margherita Cauliflower Crust Pizza 0086287100032
| Nutrition Facts: Serving Size: 1/2 pizza (168g) Servings Per Container: 2 | ||
| | ||
| | Amount Per Serving | % Daily Value |
| | ||
| Calories | 370 | |
| | ||
| Total Fat | 15g | 19% |
| | ||
| Saturated Fat | 5g | 25% |
| | ||
| Trans Fat | 0g | |
| | ||
| Cholesterol | 45mg | 15% |
| | ||
| Sodium | 590mg | 26% |
| | ||
| Total Carbohydrate | 47g | 17% |
| | ||
| Dietary Fiber | 3g | 11% |
| | ||
| Sugars | 4g | |
| | ||
| Includes 1g added sugars | | 2% |
| | ||
| Protein | 13g | 25% |
| | ||
| Vitamin D | 0.3mcg | 2% |
| | ||
| Calcium | 289mg | 20% |
| | ||
| Iron | 1.3mg | 8% |
| | ||
| Potassium | 391mg | 8% |
| | ||
Other Ingredients
Crust (Cauliflower, Brown Rice Flour, Rice Flour, Water, Corn Starch, Tapioca Starch, Sunflower Oil, Egg, Extra Virgin Olive Oil, Sugar, Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Xanthan Gum, Yeast, Vinegar, Salt), Sauce (Tomatoes [Tomatoes, Tomato Juice, Citric Acid), Salt, Dried Oregano]), Toppings (Tomatoes, Mozzarella Cheese [Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes], Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzyme]), Basil).
Contains: Milk, Egg.
Warnings
Product will be hot. Let cool before eating.
Contains: Egg, Milk.
Free of
Wheat, Preservatives, Peanut, Tree Nut, Gluten.
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