Mama Mary's Pizza Crust
by B G
A heavily processed gluten-free pizza crust with multiple industrial gums, preservatives, and palm oil. While gluten-free for those with celiac disease, the extensive list of stabilizers and emulsifiers may disrupt gut health in sensitive individuals.
- Rice Flour – safe · Gluten-free flour alternative that's generally well-tolerated but lacks fiber and nutrients compared to whole grains.
- Rice Starch – safe · Refined starch used for binding and texture in gluten-free products, nutritionally empty but generally safe.
- Potato Starch – safe · Another binding starch that helps mimic gluten's properties, safe but highly processed.
- Xanthan Gum – safe · Fermentation-derived gum that replaces gluten's binding properties, generally safe but may cause digestive upset in large amounts.
- Locust Bean Gum – safe · Natural gum from carob tree seeds, used for thickening and stabilizing, generally well-tolerated.
- Water – safe · Essential ingredient for dough formation.
- Sugar – safe · Added sugar that contributes to blood sugar spikes and feeds yeast, but in moderate amounts for this product type.
- Palm Oil – controversial · High in saturated fat and environmentally concerning due to deforestation, though more stable than seed oils for baking.
- Psyllium Husk Fiber – beneficial · Excellent source of soluble fiber that supports digestive health and helps with gluten-free texture.
- Dextrose – safe · Simple sugar that's quickly absorbed, used here likely for yeast feeding and browning.
- Yeast – beneficial · Natural leavening agent that provides rise and flavor development in bread products.
- Cultured Dextrose – safe · Natural preservative created through fermentation, safer alternative to synthetic preservatives.
- Maltodextrin – controversial · Highly processed starch that can spike blood sugar and potentially disrupt gut bacteria balance.
- Salt – safe · Essential for flavor and dough development in bread products.
- Sodium Bicarbonate – safe · Baking soda used as a leavening agent, completely safe and necessary for proper rise.
- Glucono Delta Lactone – safe · Natural acid that works with baking soda for controlled leavening and texture improvement.
- Corn Starch – safe · Another binding starch, safe but adds to the overall processed nature of the product.
- Calcium Propionate – safe · FDA-approved mold inhibitor commonly used in baked goods, generally recognized as safe.
- Mono and Diglycerides – controversial · Emulsifiers that may contain trans fats and could potentially disrupt gut barrier function with regular consumption.
- Fumaric Acid – safe · Natural acid used for pH control and preservation, occurs naturally in many foods.
- Guar Gum – safe · Legume-derived fiber that helps with texture, generally safe but may cause digestive issues in sensitive individuals.
- Carrageenan – controversial · Seaweed-derived thickener linked to gut inflammation in some studies, though food-grade is considered safer than degraded forms.
- Enzymes – safe · Likely amylases or other dough conditioners that improve texture and shelf life, generally safe.
Gluten-free certified for celiac needs
Contains beneficial psyllium fiber
Uses natural preservatives
Clear ingredient labeling
Highly processed with multiple industrial gums
Palm oil environmental concerns
Multiple emulsifiers may affect gut health
Low nutritional density from refined starches
About This Analysis
This ingredient analysis for Mama Mary's Pizza Crust was performed by Truelabel, an AI-powered food scanner that grades products from A (excellent) to F (failing) based on ingredient quality. The analysis covers seed oil content, ultra-processed ingredients, preservatives, artificial colors, allergens, and potential health risks including cancer risk, hormonal disruption, and gut irritation scores.
Category: Bakery