What's In It?
The ingredient list is "short and not sweet"!
Non GMO Ingredients: Wheat Protein Isolate, vital wheat gluten, oat fiber, modified wheat starch, olive oil, chicory root, yeast, salt, enzyme.
Why Do You Say "short and not sweet"?
After the ThinSlim Foods Zero Net Carb Bread and Pizza Crust became popular, and the interest in low carb foods grew, other bakeries decided low carb breads were popular enough that they too wanted to make one.
That is great for everyone because it provides more food options, but unfortuantely these other options are nearly always stuffed with ingredients that we always chose to shy away from.
Here are a couple examples:
Water, resistant tapioca starch, wheat gluten, wheat protein isolate, inulin, yeast, oat fiber, Allulose, soybean oil, guar gum, salt, potassium chloride, vinegar, datem, calcium propionate (a preservative), cellulose gum, ascorbic acid, maltodextrin, sorbic acid (a preservative), carrageenan, dextrose, soybean oil (hydrogenated), artificial flavor, lactic acid, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), folic acid.
Water, vital wheat gluten, soy flour, crude wheat bran, unbleached whole wheat flour, sesame seeds, flax seeds, oat bran, rye flakes, salt, millet, nutritional yeast, soybean oil, yeast, flax seed oil, cultured wheat, natural grain vinegar, enzyme, stevia.
Water, Wheat Gluten, Modified Wheat Starch, Olive Pomace Oil, Wheat Protein Isolate, Arrowroot Flour, Defatted Soy Flour, Yeast, Erythritol, Inulin, Sunflower Kernels, Oat Fiber, Organic Flax Seed Meal, Salt, Distilled Monoglycerides, Preservatives (Calcium Propionate, Sorbic Acid), Xanthan Gum, Wheat Flour, Enzymes, Stevia Leaf Extract.
So What's Not In Our Zero Net Carb Pizza Crust?
No cauliflower - because we'd rather eat dough and it isn't low carb.
No cheese or chicken mash - because we'd rather eat dough.
No soy flour - because many of you (especially women) want to avoid soy, especially in a food you plan on eating daily.
No tapioca flour/starch - because in our experience (and in reviews for products that use it), tapioca flour/starch often impacts blood sugar levels (we always recommend you test for yourself).
No heavy preservatives - we don't use the kind of preservatives that keep breads from spoiling for 10 days on a supermarket shelf (and often impart an odd taste). Instead we use a special packaging that doesn't require such heavy preservatives.
No coconut flour or almond flour - because they result in a very dense and moist crust that steams when baked and some have an allergy to nuts.
No sweeteners - because it shouldn't need sweetener to mask a bad taste.
Only olive oil - we don't use any oil other than olive oil because we feel olive oil is the highest quality oil to use.
No flaxseed meal - because we feel it imparts a taste profile we do not prefer.
