There are 360 calories in one serve (1 Slice) of Daiya Meatless Meat Lovers Gluten Free Pizza. The Nutrition Facts panel below shows calories and nutrients for 100 grams and other weight quantities of Daiya Meatless Meat Lovers Gluten Free Pizza:
Nutrition Facts
Amount Per Selected Weight
-
Calories
265
-
Total Fat (g)
12 -
Saturated Fat (g)
4 -
Kilojoules
1109 -
Sodium (mg)
640 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
35 -
Dietary Fiber (g)
0 -
Sugars (g)
3 -
Protein (g)
7
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Food Details
A serve of Daiya Meatless Meat Lovers Gluten Free Pizza is 1 Slice and weighs 136 grams. It contains 360 calories, 16g fat, 48g carbohydrates, and 9 grams of protein. Each 100g of Daiya Meatless Meat Lovers Gluten Free Pizza has 640mg of sodium and 3 grams of sugars.
Daiya Meatless Meat Lovers Gluten Free Pizza Ingredients
Gluten-Free Crust (Water, Tapioca Starch, Rice Flour, Potato Starch, Chickpea Flour, Milled Flaxseed, Rice Starch, Olive Oil, Cane Sugar, Yeast, Sea Salt, Psyllium, Chicory Root Extract, Xanthan Gum, Locust Bean Gum), Cutting Board Collection Mozzarella Style Shreds (Filtered Water, Tapioca Starch, Coconut Oil, Expeller Pressed Canola And Or Safflower Oil, Vegan Natural Flavors, Chickpea Protein, Salt, Potato Protein, Tricalcium Phosphate, Lactic Acid (Vegan), Konjac Gum, Xanthan Gum, Yeast Extract, Fruit And Or Vegetable Juice Color), Tomato Basil Sauce (Water, Tomatoes, Olive Oil, Basil, Black Pepper, Garlic, Oregano, Salt), Beyond Meat Italian Sausage Style Crumbles (Water, Pea Protein, Expeller Pressed Canola And Sunflower Oil, Yeast Extract, Spices, Tapioca Maltodextrin, Salt, Garlic, Vegan Natural Flavor, Citric Acid, Acacia Gum, Paprika Extract Color), Meatless Pepperoni Style Slices (Tapioca Starch, Filtered Water, Coconut Oil, Pea Protein, Spices, Expeller Pressed Canola And Or Safflower Oil, Rice Starch, Sea Salt, Bamboo Fiber, Crimini Mushrooms, Vegan Natural Flavor, Yeast Extract, Lactic Acid (Vegan), Garlic, Xanthan Gum, Vegan Enzyme, Konjac Gum, Paprika Oleoresin Color), Onions.
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