Is THE CREAMY GARLIC SUPREME ITALIAN SAUSAGE, DICED PEPPERONI, FIRE ROASTED BELL PEPPERS, GOOEY MOZZARELLA CHEESE, AND PARMESAN GARLIC ALFREDO SAUCE ON A CRISPY THICK CRUST PIZZA, THE CREAMY GARLIC SUPREME Dairy Free?
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Ingredients
Crust (Enriched Unbleached Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid), Water, Natural Flavor, Extra Virgin Olive Oil, Honey Granules (Cane Sugar, Honey), Parmesan Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Salt, Natural Flavor (Maltodextrin, Natural Butter Flavor, Annatto, Turmeric (For Color)), Palm Oil, Salt, Yeast, Garlic Powder, Basil, Oregano, Dough Conditioner (Wheat Flour, Ascorbic Acid, Enzymes), Soy Lecithin), Sauce (Water, Soybean Oil, Parmesan Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Salt, Modified Corn Starch, Natural Flavor (Maltodextrin, Natural Butter Flavor, Annatto, Turmeric (For Color)), Salt, Garlic Powder, Spice, Natural Smoke Flavor), Low Moisture Part Skim Mozzarella Cheese (Part Skim Milk, Cultures, Salt, Enzymes), Cooked Italian Sausage (Pork, Spices, Water, Salt, Sugar, Natural Flavorings, Paprika), Pepperoni (Pork, Salt, Spices, Water, Dextrose, Oleoresin Of Paprika, Flavorings, Sodium Nitrite, Lactic Acid Starter Culture), Roasted Green Bell Pepper, Parmesan Cheese (Cultured Part Skim Milk, Salt, Enzymes)
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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.
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