Viewed 0 times...
Supreme Uncured Pepperoni, Italian Sausage, Mozzarella And Romano Cheese Thin Crust Pizza, Supreme
Short Description
Quest Nutrition Gluten Free Supreme Thin Pizza Crust, 13.3 Ounce - 6 Per CaseWater, Low-moisture Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Milk Protein Isolate, Tomato Paste, Italian Sausage (Pork, Spices, Salt, Sugar, Natural Flavors, Dehydrated Garlic), Uncured Pepperoni No Nitrates Or Nitrites Added Except For Those Naturally Occurring In Celery Powder And Sea Salt (Pork, Sea Salt, Spices, Sugar, Lactic Acid Starter Culture, Natural Flavorings, Celery Powder, Spice Extractives, Paprika Oleoresin), Cellulose, High Oleic Sunflower Oil, Bell Peppers, Onions, Black Olives (with Ferrous Gluconate as Stabilizer), Soluble Corn Fiber, Pecorino Romano Cheese (Pasteurized Sheepââ.¬â.¢s Milk, Cheese Cultures, Salt, Enzymes), Citrus Fiber. Contains less than 2% of the following: Whey Protein Isolate, Extra Virgin Olive Oil, Salt, Garlic, Oregano, Black Pepper, Basil, Onion Powder, Cayenne Pepper, Yeast, Baking Soda, Xanthan Gum, Sunflower Lecithin.Everyone loves pizza, but not everyone loves whats in pizza. Unlike other pizzas, Quest Thin Crust Pizza has a special crust, rich in protein. The end result is a pizza everyone can enjoy. Each pizza has 20-28 grams of protein and 5-6 grams of net carbs per serving. Because we believe that life is better when you can feed your cravings. 6 Boxes of Pizza per Order.Long Description
Details: | |
Net-Content: | 126g |
Wikipedia: | Visit |
Manufacturer: | QUEST |
Origin: | |
Barcodes: |
Nutrition Facts | |||
---|---|---|---|
Serving Size: | |||
Ammount per Serving: | |||
Calories: | kcal | ||
Details in % | Daily Value | ||
Total Fat | % | g | |
Satured Fat | % | g | |
Trans Fat | % | g | |
Polyunsatured Fat | % | g | |
Monounsatured Fat | % | g | |
Cholesterol | % | mg | |
Sodium | % | mg | |
Potassium | % | mg | |
Total Carbohydrate | % | g | |
Dietary Fiber | % | g | |
Sugars | % | g | |
Other carbohydrate | % | g | |
Protein | % | g |