We know what you’re thinking – you made a crust out of cheese and then topped it with even more cheese? Heck yeah, we did. We took our puffy, golden pizza shell, made from the cleanest ingredients, added the finest tomato sauce, and loaded it up with cheese. The result is a pizza that’s as big a hit with the gluten-free crowd as the gluten-friendly one! Are we heroes? We wouldn’t call ourselves that, but if once you try this pizza YOU want to call us that, that’d be cool.

Crust: Tapioca Starch, Water, Eggs, Olive Oil, Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes), Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Milk, Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes). Toppings: Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Tomato Puree (tomatoes, citric acid), Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes).

Cook thoroughly. Baking Directions: Remove pizza from plastic wrap and cardboard tray. Preheat oven. Bake pizza directly on rack or on a perforated pan. The cheese should be lightly browned and bubbly. If using a pizza stone, preheat the stone for 10 minutes in a 500 degrees F over and then follow the perforated pan instructions below (baking times may vary.) Pizza may be grilled outdoors on lowest burner setting, but brush the bottom of the crust with oil and watch carefully! Crispy Crust: Directly on rack oven placement; 400 degrees F temp; 15-18 minutes. Bendable Crust: Directly on rack oven placement; 375 degrees F temp; 15-18 minutes.

Keep frozen.