Prepare for deliciousness. Our new Italian Herbs & Cheeze Style Vegetable Crust Pizza serves up the best in plant-based flavor in every bite. We bring together ingredients including cauliflower, sweet potatoes and spinach to create a crisp, gluten-free crust. Then we top it with our tomato herb sauce and best-ever Mozzarella Style and Parmesan style Cutting Board Shreds along with feta style crumbles and Italian herbs—it’s plant-based perfection.

370

calories
per serving

trans fat
per serving

0mg

cholesterol
per serving

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Cooking Instructions

Conventional Oven	Preheat oven to 450°F (232°C). Remove overwrap plastic. Place frozen pizza directly on middle oven rack. Bake pizza for 9–13 minutes, or until crust is golden brown and no longer floppy. Check pizza after 9 minutes.
Convection Oven	Preheat oven to 425°F (218°C). Remove overwrap plastic. Place frozen pizza directly on middle oven rack. Bake pizza for 9–13 minutes, or until crust is golden brown and no longer floppy. Check pizza after 9 minutes.
Caution	Product must be cooked thoroughly to 160°F (71°C) for food safety and quality. Do not allow pizza to thaw. Do not eat pizza without cooking. Your oven temperature may vary so adjust baking time and oven temperature as necessary.

Nutrition

Ingredients

Gluten-free crust (water, vegetable blend (cauliflower, sweet potato, spinach), tapioca starch, rice flour, potato starch, chickpea flour, rice starch, milled flaxseed, olive oil, cane sugar, yeast, psyllium, guar gum, sea salt), Mozza, parmesan and feta flavoured plant-based cheeze blend (filtered water, tapioca starch, coconut oil, potato starch, expeller pressed: canola and/or safflower oil, vegan natural flavours, salt, chickpea protein, tricalcium phosphate, lactic acid (vegan), potato protein, konjac gum, pea starch, xanthan gum, yeast extract, concentrated pumpkin juice (colour), vegan enzyme, inactive yeast), Tomato basil sauce (water, tomatoes, olive oil, basil, black pepper, garlic, oregano, salt), Oregano, Parsley.

Learn more about our ingredients.