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Spinach and a creamy garlic alfredo sauce on a cauliflower crust with mozzarella, provolone and ricotta cheese.
TOTAL NET WT: 17 oz
CAULIFLOWER CRUST (CAULIFLOWER, LOW-MOISTURE WHOLE-MILK MOZZARELLA CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES AND TAPIOCA STARCH], RICE FLOUR, TAPIOCA STARCH, WATER, EGG WHITES, RICE STARCH, MODIFIED RICE STARCH, CONTAINS 2% OR LESS OF: CANE SUGAR, GARLIC POWDER, SPICES, XANTHAN GUM, YEAST, CULTURED BROWN RICE, BROWN RICE, CITRIC ACID AND LACTIC ACID), MOZZARELLA AND PROVOLONE CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), ALFREDO SAUCE (MILK, WATER, CREAM, PARMESAN AND ROMANO CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], BUTTER [CREAM, SALT], GARLIC, CORNSTARCH, SALT, LACTIC ACID, XANTHAN GUM), SPINACH, RICOTTA
CONTAINS: MILK, EGGS
TOTAL NET WT: 17 oz
Remove all packaging and film; place pizza directly on center oven rack and bake for 12-15 minutes or until crust is golden brown and cheese is melted. For best results, cook pizza from frozen and do not use a baking sheet.)
Remove from oven and let stand 1 minute before slicing.