Is Goat Cheese and Fig Stone Baked Pizza Gluten Free?

The Ingredient Breakdown

As a food scientist, the first thing I check on any pizza label is the flour source. For this Goat Cheese and Fig Stone Baked Pizza, the verdict is clear from the very first ingredient. The crust is made from WHEAT FLOUR, which contains gluten. This is the standard base for most traditional pizzas and is the primary reason this product cannot be classified as gluten-free.

While the topping combination is quite sophisticated, it presents other considerations. The GOAT CHEESE and PART-SKIM MOZZARELLA CHEESE provide the creamy texture and savory notes, but they also confirm the presence of dairy. Additionally, the inclusion of FIG PIECES and SUGAR adds a significant amount of sweetness to the profile. The RED ONIONS and herbs like OREGANO and BASIL offer some flavor complexity, but they don't change the fundamental gluten-containing nature of the crust.

It is also important to note the allergen warning at the end of the ingredient list. It explicitly states CONTAINS: WHEAT, MILK. The advisory that it MAY CONTAIN SOY, FISH, CRUSTACEAN SHELLFISH AND EGG indicates that the product is manufactured in a facility that processes these allergens, posing a risk for those with severe cross-reactivity issues.

Nutritional Value

From a nutritional standpoint, this stone-baked pizza is a calorie-dense indulgence. The combination of refined WHEAT FLOUR, DEXTROSE, and added SUGAR contributes to a higher carbohydrate count, while the blend of MOZZARELLA and GOAT CHEESE drives up the saturated fat content. The SUNFLOWER OIL adds further to the total fat profile.

While the FIG PIECES offer a touch of fiber and natural sweetness, the overall product is likely high in sodium due to the salt content in the cheese and dough. This pizza fits better as a savory treat or an appetizer rather than a staple for a weight-loss diet. Those monitoring their intake of refined carbs or saturated fats should consume this in moderation.