Is ULTRA THIN CRUST PIZZA, BROCCOLI, BACON & CHEDDAR Alpha-Gal?

Ingredients

TOPPINGS: ALFREDO PARMESAN SAUCE: WATER, [PARMESAN, CHEDDAR & ROMANO CHEESES (PASTEURIZED CULTURED MILK, SALT, ENZYMES)], PARTIALLY HYDROGENATED SOYBEAN OIL, DISODIUM PHOSPHATES, SALT, CITRIC ACID, MILK, CREAM), MODIFIED FOOD STARCH, WHEY, NATURAL FLAVORS INCLUDING BUTTER AND CREAM, SALT, NONFAT DRY MILK, GARLIC, SPICES, ONION, CITRIC ACID. BROCCOLI FLORETS. BACON: PORK CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE. MAY CONTAIN FLAVORING, SMOKE FLAVOR, BROWN SUGAR. CHEDDAR: (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO). CHEESE: LOW MOISTURE PART SKIN MOZZARELLA CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), ASIAGO: (PASTEURIZED MILK, CHEESE CULTURES, SALT AND ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING). PARMESAN: (MADE FROM PASTEURIZED PART-SKIM COW'S MILK, CULTURE, SALT, STARCH AND POWDERED CELLULOSE TO PREVENT CAKING). MINCED GARLIC. SPICE BLEND: SPICES (OREGANO, PEPPER, BASIL), MALTODEXTRIN, ONION & GARLIC, SOYBEAN OIL, PARSLEY. ULTRA THIN CRUST: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SOYBEAN OIL, YEAST, DEXTROSE, CALCIUM PROPIONATE (PRESERVATIVE), OLIVE OIL, SALT, DOUGH CONDITIONER (SODIUM METABISULFITE) AND SOY LECITHIN.

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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