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Multigrain Crust

Low concern

Nutritional value depends on whether the grains are whole or refined and the fat and sodium content. "Multigrain" does not automatically mean whole grain, and many commercial crusts are still predominantly refined flour with added sodium.

What it is

A composite crust made from a mixture of grains and/or seeds (wheat, oats, barley, rye, flax, etc.) plus fat, water, salt, and leavening.

Structural base for pizzas, pies, tarts, and frozen entrees.

Why it's flagged

May contain mostly refined flour despite the multigrain label
Often contains gluten and is not celiac-safe

Regulatory status

United States — FDA

Conventional food; components individually GRAS

European Union — EFSA

Conventional food

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