Gluten Free Pizza Dough
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 158 kcal | 8% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 50.9 g | 19% |
| Total sugars | 8.8 g | — |
| Dietary fiber | 1.8 g | 6% |
| Protein | 3.5 g | 7% |
| Sodium | 0.12 g | 5% |
Open Food Facts, ODbL, record updated October 14, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
DOUGH BASE (MODIFIED TAPIOCA STARCH, RICE FLOUR, SUGAR, POTATO STARCH, MILLET FLOUR, TAPIOCA FLOUR, XANTHAN GUM, SALT, WATER, NONFAT DRY MILK, YEAST, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), DEACTIVATED YEAST
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
98% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizza dough” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Pizza dough”: 1.40 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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