Crust: Tapioca Starch, Water, Eggs, Olive Oil and/or Avocado Oil, Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes), Mozzarella Cheese (cultured pasteurized milk, salt, enzymes), Milk, Parmesan Cheese (pasteurized milk, cheese cultures, salt, enzymes). Topping: Mozzarella Cheese (cultured pasteurized milk, salt, enzymes), Pesto Sauce (water, olive oil and/or avocado oil, parmesan Cheese (pasteurized milk, cheese cultures, salt, enzymes), sunflower seeds, spice, garlic), Parmesan Cheese (pasteurized milk, cheese cultures, salt, enzymes).
Cook thoroughly. Baking Directions: Remove pizza from plastic wrap and cardboard tray. Preheat oven to 400 F & bake pizza directly on the rack or perforated pan. Count to about 1,020 (that's about 17 - 19 minutes). When cheese is golden brown and bubbly, take it our and let it cool. We mean it - it's really hot! We cannot be held responsibly for your burning the roof of your mouth, we did warn you. Crispy Crust: Oven Placement: Directly on rack; Temp: 400 degrees F; Time: 17-19 minutes. Crust should be golden brown and bubbly. If you like your crust bendy, cook on 375 F for 18 minutes. Ensure pizza reaches a temperature of 165 F before enjoying.
Keep frozen.
