Is President's Choice Gluten Free Four Cheese Pizza Alpha-Gal?

Description
Balanced savory flavor with creamy, slightly tangy notes; the topping melts smoothly and often forms a gooey center while crust edges crisp during baking. Reviewers note reliable oven convenience, useful for quick weeknight dinners, casual gatherings, or frozen-pizza nights, with occasional comments about uneven bake, oily spots, and texture issues.

Description
Balanced savory flavor with creamy, slightly tangy notes; the topping melts smoothly and often forms a gooey center while crust edges crisp during baking. Reviewers note reliable oven convenience, useful for quick weeknight dinners, casual gatherings, or frozen-pizza nights, with occasional comments about uneven bake, oily spots, and texture issues.
Ingredients
CRUST: GLUTEN-FREE FLOUR BLEND (CORN STARCH, BUCKWHEAT FLOUR, POTATO STARCH, RICE FLOUR, SUGAR, GUAR GUM, CITRIC ACID, BAKING SODA), WATER, OLIVE OIL, YEAST, SALT. SAUCE: TOMATO PUREE, WATER, OLIVE OIL, DEXTROSE, DRIED OREGANO. TOPPINGS: MOZZARELLA CHEESE (PASTEURIZED MILK, SALT, BACTERIAL CULTURES, MICROBIAL ENZYMES), PROVOLONE CHEESE (PASTEURIZED MILK, SALT, BACTERIAL CULTURES, MICROBIAL ENZYMES), HARD RIPENED CHEESE (MILK, SALT, MICROBIAL ENZYMES), PECORINO ROMANO PDO CHEESE (SHEEP'S MILK, RENNET, SALT), OLIVE OIL.
What is a Alpha-Gal diet?
An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.
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