Is COMBINATION PIZZA, SAUSAGE AND PEPPERONI Gluten Free?

Ingredients

CRUST (ENRICHED FLOUR (WHEAT FLOUR, BARLEY MALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF CALCIUM PROPIONATE, DEXTROSE, FUMARIC ACID, POTASSIUM SORBATE, SALT, SOY LECITHIN, VEGETABLE OIL (CANOLA AND/OR SOYBEAN OIL), YEAST), SAUCE (WATER, TOMATO PASTE, SEASONING (SALT, SUGAR, ONION POWDER, SPICES, GARLIC POWDER, XANTHAN AND GUAR GUM, POTASSIUM SORBATE, CITRIC ACID, TRICALCIUM PHOSPHATE, SOYBEAN OIL), MODIFIED FOOD STARCH), IMITATION MOZZARELLA CHEESE (WATER, PALM OIL, CASEIN, MOZZARELLA CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], MODIFIED FOOD STARCH, CONTAINS 2% OR LESS: SALT, NATURAL FLAVOR, SODIUM ALUMINUM PHOSPHATE, SODIUM PHOSPHATE, LACTIC ACID, SORBIC ACID (AS A PRESERVATIVE), BETA CAROTENE), COOKED PIZZA TOPPING (SAUSAGE [PORK, MECHANICALLY SEPARATED CHICKEN, SPICES, WATER, SALT, SUGAR, GARLIC POWDER), WATER, TEXTURED VEGETABLE PROTEIN (SOY FLOUR, SALT]), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, SMOKE FLAVORING, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID, CONTAINS ONE OR MORE OF: WATER, GARLIC POWDER, PAPRIKA, OLEORESIN OF PAPRIKA).

What is a Gluten Free diet?

A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.

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