Google “why is Margherita pizza…” and the first result is “why is Margherita pizza called that?” – something about the Queen Consort of Umberto I (yawn). The second question is “why is Margherita pizza so good?” — and THIS is something we know a lot about. Our Margherita starts with a thin, crispy, gluten-free crust, which we spread with a bright sauce made of crushed tomatoes and top with thick slabs of mozzarella and fresh basil. It’s a pizza fit for a King. Or a Queen Consort.

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: Margherita Topping (tomatoes, basil, salt, garlic powder, olive oil), Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Tomato Puree (tomatoes, citric acid).

Cook thoroughly. Baking Directions: Remove pizza from plastic wrap and cardboard tray. Preheat oven toli0OF & bake pizza directly on the rack or perforated pan. Count to about 900 (that's about 15 - 17 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; 400 degrees F temp; 15 - 17 minutes time. 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.