Roasted Vegetable Cauliflower Crust Pizza
Milton's
- Barcode
- 0655122201745
- Quantity
- 2 pizzas
- Serving
- 126g
183 kcal
Energy / 100 g
9.52 g
Protein / 100 g
21.43 g
Carbs / 100 g
6.35 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 183 kcal / 774 kJ |
| Macronutrients | |
|---|---|
| Protein | 9.52 g |
| Carbohydrates | 21.43 g |
| Fat | 6.35 g |
| Sugars | 3.97 g |
| Fiber | 1.59 g |
| Alcohol | 0 g |
| Starch | 0 g |
| Fats | |
| Saturated fat | 3.97 g |
| Trans fat | 0 g |
| Monounsaturated fat | 0 g |
| Polyunsaturated fat | 0 g |
| Cholesterol | 19.84 mg |
| Minerals | |
| Sodium | 404 mg |
| Salt | 1.01 g |
| Calcium | 253 mg |
| Iron | 0.79 mg |
| Potassium | 57.14 mg |
| Magnesium | 0 mg |
| Zinc | 0 mg |
| Phosphorus | 0 mg |
| Manganese | 0 mg |
| Copper | 0 mg |
| Selenium | 0 µg |
| Vitamins | |
| Vitamin A | 0 IU |
| Vitamin C | 0 mg |
| Vitamin D | 0 IU |
| Vitamin E | 0 mg |
| Other | |
| Added sugars | 0.79 g |
Ingredients
Cauliflower crust (cauliflower, non-gmo low moisture part-skim mozzarella cheese (non-gmo cultured pasteurized part skim milk, salt vegetarian enzymes, powdered cellulose[ to prevent caking], calcium chloride), rice flour, tapioca starch, water egg whites, modified rice starch, sugar, organic yeast, salt, cultured brown rice, garlic powder, italian seasoning, xanthan gum, non-gmo part skim low moisture mozzarella cheese (non-gmo cultured pasteurized part skim milk, salt, vegetarian enzymes, calcium chloride) tomato sauce (water, tomato paste, seasoning {cane sugar, sea salt, dehydrated onion and garlic, spices} sea salt), roasted zucchini, roasted bell peppers (roasted red bell peppers, roasted yellow bell peppers, roasted green bell peppers), roasted onion, pecorino romano and parmesan cheese blend (pecorino romano cheese {pasteurized sheep's milk, salt, enzymes}, parmesan cheese {pasteurized milk, cheese cultures, salt, enzymes}), roasted garlic, basil, oregano.
Allergens
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL