Cauliflower Crust Pizza - Supreme
Summary
This cauliflower crust pizza features a relatively clean ingredient list with cauliflower, mozzarella cheese, and egg whites as key components, which are beneficial for their nutrient content and minimal processing. However, the presence of tapioca starch and rice flour indicates a moderate level of processing, which limits the score. The product avoids harmful additives and seed oils, contributing positively to its overall rating.
At a glance
Key ingredients 10
CauliflowerGood
Cauliflower is a nutrient-dense vegetable that provides vitamins C and K. It is low in calories and carbohydrates, making it a healthy base for pizza crust. Its fiber content supports digestive health.
Benefits
Rich in vitamins and fiber, supporting overall health and digestion.
Low Moisture Mozzarella CheeseGood
Mozzarella cheese is a good source of protein and calcium, essential for bone health. The low moisture content makes it suitable for baking, providing a desirable texture. It is less processed compared to other cheese varieties.
Risks
May contain lactose, which can be a concern for individuals with lactose intolerance.
Benefits
Provides protein and calcium, supporting muscle and bone health.
MilkNeutral
Milk is a common dairy product that provides calcium and vitamin D. It is used in cheese production to enhance texture and flavor. The quality of milk can vary based on the source and processing methods.
Risks
May cause allergic reactions in individuals with milk allergies or lactose intolerance.
Benefits
Source of calcium and vitamin D, important for bone health.
Cheese CulturesNeutral
Cheese cultures are bacteria used in the fermentation process to develop flavor and texture in cheese. They are essential for cheese production but do not provide direct nutritional benefits. The specific strains used can vary, affecting the final product's characteristics.
Benefits
Essential for developing the flavor and texture of cheese.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in cheese and processed foods. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative.
EnzymeNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from microbial or animal sources. The specific type of enzyme can influence the cheese's texture and taste.
Benefits
Facilitates cheese production by aiding in coagulation and flavor development.
Tapioca StarchNeutral
Tapioca starch is a gluten-free thickening agent derived from cassava root. It is used to improve texture and binding in gluten-free products. While it provides carbohydrates, it lacks significant nutritional benefits.
Benefits
Improves texture and binding in gluten-free products.
Rice FlourNeutral
Rice flour is a gluten-free flour alternative used to provide structure in baked goods. It is made from finely milled rice and is suitable for those with gluten intolerance. It is primarily a source of carbohydrates.
Benefits
Provides structure in gluten-free baking.
Rice StarchNeutral
Rice starch is used as a thickening agent and to improve texture in food products. It is derived from rice and is gluten-free. It does not offer significant nutritional benefits beyond carbohydrates.
Benefits
Enhances texture and acts as a thickening agent.
Egg WhitesGood
Egg whites are a high-quality source of protein with minimal fat content. They are used to improve the texture and protein content of baked goods. Egg whites are low in calories and provide essential amino acids.
Risks
May cause allergic reactions in individuals with egg allergies.
Benefits
High-quality protein source that supports muscle maintenance and repair.
Processing
Processed Foods
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