We know what you’re thinking – you made a crust out of cheese and then topped it with even more cheese? Heck yeah, we did. We took our puffy, golden pizza shell, made from the cleanest ingredients, added the finest tomato sauce, and loaded it up with cheese. The result is a pizza that’s as big a hit with the gluten-free crowd as the gluten-friendly one! Are we heroes? We wouldn’t call ourselves that, but if once you try this pizza YOU want to call us that, that’d be cool.

Crust: Tapioca Starch, Water, Eggs, Olive Oil, Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes), Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Milk, Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes). Toppings: Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Tomato Puree (tomatoes, citric acid), Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes).

Baking Directions: Remove pizza from plastic wrap and cardboard tray. Preheat oven to 400 F & bake pizza directly on the rack or on a perforated pan. Count to about 1,020 (that's about 17-19 minutes). When cheese is golden brown and bubbly, take it out and let it cool. We mean it - it's really hot! We cannot be held responsible for you 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 your like your crust bendy, cook on 375 F for 18 minutes. Ensure pizza reaches a temperature of 165 F before enjoying.

Keep frozen.