Is Mantia's Pepperoni Made With Pork, Chicken & Beef Rising Crust Pizza, Pepperoni Dairy Free?


Ingredients
CRUST (WHEAT FLOUR, WATER, SOYBEAN OIL, DEXTROSE, YEAST, SALT, LEAVENING [FOOD STARCH, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE], YELLOW CORN MEAL, DOUGH CONDITIONER [L-CYSTEINE], SOY LECITHIN [PROCESSING AID]), LOW MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), SAUCE (WATER, TOMATO PASTE, SOYBEAN OIL, SEASONING [SALT, SPICES, GARLIC POWDER, SOYBEAN OIL, SILICON DIOXIDE {ANTI-CAKING}], MODIFIED FOOD STARCH, XANTHAN GUM), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, FLAVORING, SODIUM NITRITE, PRESERVATIVES [BHA, BHT, CITRIC ACID]).
What is a Dairy Free diet?
A dairy-free diet eliminates all foods made from or containing milk and milk-derived ingredients, such as butter, cheese, yogurt, and cream. It's essential for people with lactose intolerance, milk allergies, or those who prefer plant-based alternatives. Common dairy substitutes include almond, soy, oat, and coconut-based milks and cheeses. While dairy is a major source of calcium and vitamin D, these nutrients can be replaced through fortified foods or supplements. Many people find going dairy-free helps reduce digestive issues, acne, or inflammation, but balance and proper nutrient intake remain key for long-term health.
Similar Products
CHEEZE LOVER'S WITH MOZZARELLA & CHEDDAR STYLE SHREDS THIN CRUST GLUTEN-FREE PIZZA, CHEEZE LOVER'S
MEATLESS PEPPERONI STYLE WITH MOZZARELLA STYLE SHREDS THIN CRUST GLUTEN-FREE PIZZA, MEATLESS PEPPERONI STYLE
SUPREME WITH MEATLESS ITALIAN SAUSAGE STYLE CRUMBLES, MUSHROOMS & BELL PEPPERS THIN CRUST GLUTEN-FREE PIZZA, SUPREME
FIRE-ROASTED VEGETABLE WITH MOZZARELLA STYLE SHREDS, ROASTED RED ONIONS, BELL PEPPERS, TOMATOES, GARLIC & BASIL THIN CRUST GLUTEN-FREE PIZZA, FIRE-ROASTED VEGETABLE
Bar S Franks Made with Chicken & Pork, 12 Oz.


