Is Spinato's Aged Cheese Broccoli Crust Pizza Keto?
Spinato's Aged Cheese Broccoli Crust Pizza is not keto-friendly because it is a high-carb processed food that contains unhealthy ingredients like sugar and canola oil.
Too Much Carbs!
Spinato's Aged Cheese Broccoli Crust Pizza should be avoided on keto because it is very high in net carbs (25.84g of net carbs per 100g serving).
It is important to limit your net carb consumption to 20g - 30g per day to stay in ketosis. You can calculate your ideal daily net carb allowance by using this keto macros calculator.
As an alternative, you may look for other frozen pizza brands that are low in net carbs.
Contains Sugar
Sugar is a high-glycemic sweetener that can raise your blood sugar level and prevent you from reaching ketosis.
As an alternative, you may look for other frozen pizza brands that use keto-friendly sweeteners like stevia, monk fruit, or erythritol.
You can check out our full list of best and worst sweeteners for keto here.
Contains Canola Oil
Canola Oil is a highly refined oil that is prone to oxidation and may cause inflammation in the body.
Highly refined oils are usually extracted using high heat and chemicals. This process strips out the nutrients from the oil and replaces them with harmful chemicals.
It is important to get your fats from healthy sources so your body can burn clean fuel while on ketosis. You may check out our list of best and worst oils for keto here.
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Ingredients
Pizza Crust: Broccoli, Water, Brown Rice Flour, Tapioca Flour, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes And Annatto (A Natural Vegetable Color), Cellulose Added To Prevent Caking), Sugar, Active Dry Yeast, Extra Virgin Olive Oil, Xanthan Gum, Salt, Garlic Powder, Sauce: Tomato Puree, Tomato Paste, Water, Cane Sugar, Red Wine Vinegar, Salt, Non-Gmo Canola Oil, Oregano, Black Pepper, Mozzarella Cheese: Pasteurized Milk, Cultures, Salt, Enzymes, Asiago Cheese: Pasteurized Milk, Cultures, Salt, Enzymes, Romano Cheese: Pasteurized Sheep's Milk, Cheese Cultures, Salt, Enzymes