Oggi Foods has created the best gluten-free pizza! Serious about every ingredient, our Quattro Formaggi pizza starts with our rich tomato sauce made from premium quality tomatoes and extra virgin olive oil. It’s topped with real mozzarella, savory asiago, Romano, and hearty parmesan. Oggi Foods only uses real Canadian cheese with no modified milk ingredients.
With many people struggling to find a great tasting gluten-free pizza. Our company wanted to create a frozen pizza that everyone will enjoy. Oggi Foods is the only gluten-free pizza in the industry with rising air pockets. All our pizzas are gluten-free certified and made in a gluten-free facility.
Keep product frozen at 0°F (-18°C) while preheating. Do not eat without cooking. For food safety and quality, this product must be cooked to a minimum internal temperature of 165°F (74°C). Pizza is done when cheese is melted and crust edges are golden brown. Individual appliances may vary.
Caution: Pizza will be very hot. Let pizza stand for 2-3 minutes before serving.
Crust: Corn starch • Rice flour • Potato starch • Inulin • Psyllium husk powder • Water • Sugars (dextrose, fructose, brown cane sugar) • Modified cellulose • Yeast • Extra virgin olive oil • Sea salt.
Topping: Tomato sauce (tomatoes, blend of extra virgin olive oil and sunflower oil, salt, oregano, black pepper, granulated garlic, naturally derived citric acid) • Mozzarella (pasteurized milk, bacterial culture, salt, calcium chloride, microbial enzyme)
• Asiago (pasteurized milk, salt, bacterial culture, microbial enzyme, lipase) • Parmesan (pasteurized milk, salt, lipase, microbial enzyme, bacterial culture, cellulose, natamycin) • Romano (pasteurized milk, salt, lipase, microbial enzyme,
bacterial culture, cellulose, natamycin).
We can use our original recipe, or our dedicated R&D team can work with you one-on-one to develop proprietary formulations and recipes created just for you.
Whether you are looking for packaging, label designs, distributors or co-packers we are available to support you through this process.