Is Three Bakers Gluten Free Classic Cheese Whole Grain Thin Crust Pizza-(Frozen-1 Unit) Alpha-Gal Friendly?

Description
Savory, mildly seasoned topping over a thin, crisp crust yields a balanced, oven-baked texture that browns evenly and slices cleanly. Common uses include quick weeknight meals, snacks, and small gatherings. Customer reviews often note easy preparation, dependable crispness, and generally satisfactory melt and flavor consistency, often enjoyed hot or warm.

Description
Savory, mildly seasoned topping over a thin, crisp crust yields a balanced, oven-baked texture that browns evenly and slices cleanly. Common uses include quick weeknight meals, snacks, and small gatherings. Customer reviews often note easy preparation, dependable crispness, and generally satisfactory melt and flavor consistency, often enjoyed hot or warm.
Ingredients
water, brown rice flour, corn starch, tapioca starch, eggs, corn dextrin, yeast, xanthan gum, salt, gelatin, vinegar, potato flour, sugar, seasonings (marjoram, thyme, rosemary, savory, sage, oregano and basil), olive oil, non-gmo canola oil, toppings: sauce (tomatoes, corn oil, salt, spices, powdered garlic, sugar), mozzarella cheese (cultured pasteurized milk, salt, enzymes), provolone cheese (cultured pasteurized milk, salt, enzymes), anticaking agent
What is a Alpha-Gal Friendly 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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