Supreme Cauliflower Crust Pizza

How it scored 45 / 100

Nutrition snapshot

Ingredients 44 listed

• 1 Cauliflower
  The white edible flower head of Brassica oleracea var. botrytis, a cruciferous vegetable.
  Safe
• 2 Low Moisture Mozzarella
  A pasta-filata cheese with reduced moisture content (45-52%), producing a firmer, drier cheese than fresh mozzarella.
  Low
• 3 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 4 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 7 Rice Flour
  Flour milled from rice grains.
  Safe
• 8 Tapioca
  Starch extracted from cassava root (Manihot esculenta), sold as flour, pearls, or flakes.
  Safe
• 9 Egg White
  The clear protein-rich liquid (albumen) inside chicken eggs.
  Low
• 10 Rice Starch
  Starch isolated from rice kernels (Oryza sativa) by wet milling.
  Low
• 11 Modified Rice Starch
  Rice starch chemically or physically modified to alter its functional properties (e.g., E1404-E1452 series).
  Low
• 12 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 13 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 14 Brown Rice
  Whole grain rice with the bran and germ intact (only the inedible hull removed).
  Low
• 15 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 16 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 17 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 18 Brown Rice Flour
  Whole-grain flour made by milling unhulled brown rice, retaining bran and germ.
  Low
• 19 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 20 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 21 Low Moisture Part Skim Mozzarella
  Mozzarella cheese variant with less moisture and partly skimmed milk fat; the standard pizza cheese.
  Low
• 22 Pasteurized Semi-Skimmed Milk
  Cow's milk that has been pasteurized and reduced to ~1.5–1.8% milk fat (semi-skimmed/reduced-fat).
  Low
• 23 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 24 Tomato Concentrate
  Concentrated tomato product made by removing water from tomato juice/pulp; includes paste and puree.
  Safe
• 25 Pepperoni
  Cured, fermented, dried pork-and-beef sausage seasoned with paprika and chili. Contains added salt and typically nitrites/nitrates as curing…
  Low
• 26 Pork
  Meat from domestic pigs.
  Low
• 27 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 28 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 29 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 30 all natural italian sausage —
• 31 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 32 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 33 Red Bell Pepper
  Mature, ripe fruit of the sweet (non-pungent) Capsicum annuum cultivar.
  Safe
• 34 Yellow Bell Pepper
  Yellow color stage of sweet bell pepper (Capsicum annuum).
  Safe
• 35 Green Bell Pepper
  Whole vegetable; immature fruit of Capsicum annuum, low in calories and rich in vitamin C.
  Safe
• 36 Mushroom
  Edible fungi (e.g., Agaricus bisporus, shiitake, oyster, portobello) used as whole-food ingredient.
  Safe
• 37 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 38 Courgette
  Immature fruit of Cucurbita pepo L. (summer squash), known as zucchini in North America and courgette in Europe.
  Safe
• 39 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 40 Cow'S Milk
  Liquid secreted by the mammary glands of cows, used directly or as a base for dairy products.
  Low
• 41 Romano Cheese
  Hard, salty Italian-style cheese typically made from cow, sheep, or goat milk; aged grated cheese.
  Low
• 42 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 43 Oregano
  Aromatic culinary herb from Origanum vulgare; dried leaves used as spice.
  Safe
• 44 Basil
  Aromatic herb of the species Ocimum basilicum, used fresh or dried.
  Safe