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  2. Plant based cheese pizza
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Tattooed Chef·0850015982750

Plant based cheese pizza

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Cauliflower crust55%—
  • Cauliflower27.8%—›
  • Rice flour13.6%—›
  • Water6.8%—›
  • Chia3.4%—
  • Rice starch1.7%—›
  • Palm oil0.9%—›
  • Yeast0.4%—›
  • Agave syrup0.2%—›
  • Cane sugar0.1%—›
  • Salt<0.1%—›
  • Cultured brown rice<0.1%—
  • Brown rice<0.1%—›
  • Garlic—›
  • Spice—›
  • E330—
  • E270—
  • Fruit and vegetable nutrient extract blend—
  • Cranberry—›
  • Apple—›
  • Orange—›
  • Mushrooms—›
  • Sauce22.5%—
  • Tomato puree11.3%—
  • Salt0.6%—›
  • Sugar0.6%—›
  • Extra virgin olive oil0.6%—
  • Spice0.6%—›
  • Garlic8.8%—›
  • Mozzarella style shreds11.3%—
  • Water5.6%—›
  • Coconut oil2.8%—›
  • Modified potato starch1.4%—
  • Pea protein0.7%—›
  • Contains less than 2% of the following0.4%—
  • Powdered cellulose added to prevent caking0.4%—
  • Salt0.2%—›
  • Soluble corn fiber<0.1%—
  • Dextrose<0.1%—›
  • E341iii<0.1%—
  • Broad bean protein<0.1%—
  • High oleic sunflower oil—
  • Modified tapioca starch—
  • Natural flavouring—
  • To preserve freshness—
  • E202—
  • E415—
  • E330—
  • E440a—
  • E340iii—
  • E235—
  • Preservative—
  • Lactic acid starter culture—
  • Style cheddar shreds5.6%—
  • Water2.8%—›
  • Coconut oil1.4%—›
  • Modified potato starch0.7%—
  • Pea protein0.4%—›
  • Contains less than 2% of the following0.2%—
  • Powdered cellulose added to prevent caking0.2%—
  • Salt<0.1%—›
  • Soluble corn fiber<0.1%—
  • Dextrose<0.1%—›
  • E341iii<0.1%—
  • Natural flavouring—
  • Broad bean protein—
  • High oleic sunflower oil—
  • Modified tapioca starch—
  • To preserve freshness—
  • E202—
  • E415—
  • E330—
  • E440a—
  • E340iii—
  • Colored with—
  • E160b⚠ Low
  • Lactic acid starter culture—
  • Contains2.8%—
  • Coconut co tomato2.8%—
  • Broccoli1.4%—›
  • Carrot0.7%—›
  • And shiitake pr si0.4%—
  • F d0.2%—
  • Fo0.2%—›
  • Potassium phosphates (E340)⚠ Low
  • Calcium phosphates (E341)⚠ Low
Show original label text

cauliflower crust (cauliflower, rice flour, water, chia flour, rice starch, palm oil, yeast, agave nectar, cane sugar, salt, cultured brown rice, brown rice, garlic powder, spices, citric acid, lactic acid, fruit and vegetable nutrient extract blend [cranberry, apple, orange, mushrooms]), sauce (tomato puree, salt, sugar, extra virgin olive oil, spices, garlic powder), vegan mozzarella style shreds (water, coconut oil, modified potato starch, pea protein, contains less than 2% of the following: powdered cellulose added to prevent caking, salt, soluble corn fiber, dextrose, tricalcium phosphate, fava bean protein, high oleic sunflower oil, modified tapioca starch, natural flavor, to preserve freshness [potassium sorbate], xanthan gum, citric acid, pectin, tripotassium phosphate, natamycin [a natural mold inhibitor], lactic acid starter culture), vegan style cheddar shreds (water, coconut oil, modified potato starch, pea protein, contains less than 2% of the following: powdered cellulose added to prevent caking, salt, soluble corn fiber, dextrose, tricalcium phosphate, natural flavor, fava bean protein, high oleic sunflower oil, modified tapioca starch, to preserve freshness [potassium sorbate], xanthan gum, citric acid, pectin, tripotassium phosphate, colored with [annatto], lactic acid starter culture), contains: coconut co tomato, broccoli, carrot, and shiitake pr si (f d, fo

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • Potassium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01BROCCOLICompoundNot assessed
  2. 02CARROTCompoundNot assessed
  3. 03hypofluoriteCompoundNot assessed

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No regulatory documentation is attached to this product yet.
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