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Our gluten free crust, sweet pineapple chunks, red bell peppers, green bell peppers, sun ripened tomato sauce, red onions, oregano
| Nutrition Facts | |
|---|---|
| Serving Size 74g Servings 4 |
|
| Amount Per Serving | |
| Calories 150.0 | Calories from Fat 35.0 |
| % Daily Value * | |
| Total Fat 4.0g | 5% |
| Saturated Fat 1.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 15.0mg | 4% |
| Sodium 110.0mg | 5% |
| Total Carbohydrate 25.0g | PDV_Carbohydrates% |
| Dietary Fiber 3.0g | 15% |
| Sugars5.0g | |
| Protein 2.0g | |
| Vitamin A | 15% |
| Vitamin C | 50% |
| Calcium | 2% |
| Iron | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. | |
Cooking Instructions
1 - PREHEAT oven to 400 F 2 - REMOVE packaging 3 - WIRE RACK to middle of oven 4 - PLACE FROZEN PIZZA on baking sheet 5 - Bake 15 - 18 minutes 6 - CHECK AT 12 MIN oven temps may vary 7 - COOL 2 mins before serving 8 - ENJOY - comments@cocobrooks.com For food safety and quality, cook to product internal temp. of 165F (74C)
Available: Hot $11.43 Take N' Bake $10.00 Frozen $10.00
Description: Our gluten free crust, sweet pineapple chunks, red bell peppers, green bell peppers, sun ripened tomato sauce, red onions, oregano
Ingredients: Gluten free crust(water, white rice flour, potato starch, non-hydrogenated shortening (palm oil), sweet rice flour, yeast, cane sugar, pea starch , chickpea flour, pea fibre, modified cellulose, salt, psyllium, sodium bicarbonate, glucono delta lactone, sodium acid pyrophosphate, cultured corn syrups*, citric acid), pineapple(pineapple pieces, water, sugar, citric acid), red bell peppers, green bell peppers, pizza sauce(tomatoes, blend of extra virgin olive oil and sunflower oil, fresh sauteed onions, salt, roasted garlic, fresh basil leaves and naturally derived citric acid), red onions, oregano, modified corn starch
Contains: Eggs
This product is produced in a facility that also handles wheat, eggs, seafood, soy, milk, sulphites, sesame seeds, and mustard.