Pizza, Gluten Free Cheese

Nutrition Facts

Serving Size 1 PIZZA
Calories 322
Calories from Fat 1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 15.8g
24%
Sat. Fat 8.6g
- - -%
Trans Fat 0g
Cholesterol 37.8mg
- - -%
Sodium 1386.6mg
60%
Tot. Carb. 32.5g
10%
Dietary Fiber 1.1g
3%
Sugars 4.1g
   Includes 1g Added Sugars
0%
Protein 16.3g
Vitamin D - 0mcg - 0%
Calcium - 375.2mg - 38%
Iron - 0.7mg - 8%
Potassium - 200.1mg - 4%
INGREDIENTS: PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), GROUND TOMATOES (vine-ripened fresh tomatoes, salt and naturally derived citric acid.), GLUTEN FREE PIZZA CRUST ( filtered water, rice flour, tapioca starch, potato starch, extra virgin olive oil, palm and soybean oils, sugar, modified corn starch, contains less than 2% of the following: yeast, potassium chloride, salt, gelatin, cellulose gum, leavening (baking soda, sodium aluminum phosphate), xanthan gum, natural flavor, distilled monoglycerides, guar gum. contains: soy. manufactured on shared equipment with eggs and soy.), Pizza Seasoning GF (ONION SALT (salt, onion, sodium silicon aluminate (added to make free flowing), and onion oil.), GARLIC POWDER (garlic powder.), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), GARLIC SALT (salt, dried garlic, silicon dioxide (to prevent caking). ), GROUND RED PEPPER (ground red pepper. ))
ALLERGENS: Milk, Eggs, Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.