Three-cheese Cauliflower Crust Pizza

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Brand Mama Cozzi's Pizza Kitchen

UPC Code 4099100029239

Data Source USDA

Nutrition Facts

Serving Sizes 0.333 pizza (156g)

pizza

Calories 9

Total Fat 17.9g 23%

Saturated Fat 10g 50%

Cholesterol 50mg 17%

Sodium 870mg 38%

Total Carbohydrate 28.1g 10%

Dietary Fiber 3g 11%

Sugars 5g

Protein 22.9g 46%

Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.333 pizza of Three-cheese Cauliflower Crust Pizza are 31% in carbs, 44% in fat, and 25% in protein.

carbs: 31%

fat: 44%

protein: 25%

Carbs to Weight Ratio

The carbs to weight ratio of Three-cheese Cauliflower Crust Pizza is 18%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Three-cheese Cauliflower Crust Pizza is estimated to be 56%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Cauliflower Crust: Cauliflower, Low Moisture Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Rice Flour, Water, Egg Whites, Rice Starch, Milled Flax Seeds, Yeast, Sugar, Salt, Spices, Cultured Brown Rice, Sauce: Crushed Tomatoes (Water, Concentrated Crushed Tomatoes) Tomato Puree (Water, Tomato Paste), Sugar, Salt Spices, Canola Oil, Citric Acid, Garlic, Dehydrated Onion, Romano Cheese (Cow's Milk, Cheese Cultures, Salt, Enzymes), Toasted Onion Powder. Low Moisture Part-skim Milk Mozzarella Cheese: Pasteurized Part-skim Milk, Cheese Cultures, Salt, Enzymes. Asiago Cheese: Pasteurized Milk, Cheese Cultures, Salt, Enzymes. Fontina Cheese: Pasteurized Milk, Cheese Cultures, Salt, Enzymes.