The Wisco Kid Pizza

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Whole wheat flour retains the bran and germ, providing more fiber and nutrients than refined flour. It supports digestive health and offers a more sustained energy release. Its inclusion improves the nutritional profile of baked goods.

Tomato puree is a concentrated source of tomatoes, providing vitamins and antioxidants like lycopene. It enhances flavor and adds nutritional value to dishes. The processing retains most of the beneficial compounds found in fresh tomatoes.

Basil is a fresh herb that adds flavor and aroma to dishes. It contains essential oils and antioxidants that may offer health benefits. Its inclusion enhances the sensory experience of the product.

Salt is a common seasoning that enhances flavor in foods. It is essential for various bodily functions but should be consumed in moderation. Excessive intake can lead to health issues such as hypertension.

Devitalized rye sourdough adds flavor and texture to baked goods. It is less nutritious than active sourdough due to the lack of live cultures. Provides a distinct taste profile to the product.

Barley malt extract is used as a natural sweetener and flavor enhancer. It contains some vitamins and minerals but is primarily a source of sugar. Adds a rich, malty flavor to foods.

Yeast is a leavening agent that helps dough rise, creating a light and airy texture. It is a natural ingredient used in baking for centuries. While it does not provide significant nutritional benefits, it is essential for bread-making.

Soy flour is a high-protein flour that can enhance the nutritional profile of baked goods. It is often used to improve texture and moisture retention. While it provides protein, it may not be suitable for those with soy allergies.

Red wine vinegar is used for its tangy flavor and acidity in cooking. It is made through the fermentation of red wine, retaining some beneficial compounds. While it adds flavor, it does not provide significant nutritional benefits.

Part-skim milk provides protein and calcium with reduced fat content. It is a common ingredient in dairy products, offering essential nutrients. The reduced fat content makes it a lighter option compared to whole milk.

Cheese cultures are used to ferment milk, aiding in the cheese-making process. They contribute to the flavor and texture of cheese. While essential for cheese production, they do not provide significant nutritional benefits on their own.

Enzymes are used in food processing to aid in the breakdown of proteins and other compounds. They are naturally occurring and help improve texture and flavor. While they play a functional role, they do not provide direct nutritional benefits.

Refined grain flour stripped of bran and germ.