Banza GF Margherita Pizza Review: Elite or Just Another Pie?

Banza, known for their innovative approach to gluten-free products, has recently caught the attention of GF pizza lovers everywhere.

What’s causing all this buzz? They’ve taken a bold step away from the now-popular cauliflower crusts and introduced a unique chickpea-based crust, promising not just a gluten-free experience, but also a protein-packed meal.

As an added bonus, their pizzas come with twice the fiber and 25% fewer net carbs compared to other gluten-free alternatives on the market.

Out of their five pizza flavors, I decided to give the Margherita a go. Why? Well, I figured if Banza could nail this classic, it’d be a good sign for the rest of their lineup.

So, if you’re wondering how it went, stick with me through this review. We’ll see if Banza has indeed set a new standard in the gluten-free pizza world.

Bottom Line

Detailed Taste Testing: Unwrapping Banza’s Margherita Experience

Okay, at this point it’s no secret that I’m blown away by Banza’s Margherita, especially when stacked against other gluten-free frozen pizzas I’ve tasted. From Dayia’s Vegan Supreme to Caulipower’s Margherita, none have impressed me quite like Banza has.

Now, let’s dive into the specifics of its taste and texture.

Taste

From the first bite, Banza’s Margherita established itself as a standout in the frozen pizza scene. Every topping was clear and distinct, all harmonizing without one overshadowing another.

The sauce, made with San Marzano tomatoes, provided a perfect touch of sweetness—neither too subtle nor overpowering. The mozzarella had the fresh feel of soft mozzarella balls submerged in water, while the parmesan offered a delicate saltiness, complementing the other flavors.

The crust, made from chickpeas, delivered a texture and taste that closely mirrored that of regular wheat crust: hearty, a bit nutty, and very satisfying. Impressively, even after leaving half the pizza out for over an hour, it retained its freshness and flavor, tasting as though it was straight out of the oven.

Overall, Banza’s Margherita has set a new benchmark, changing how I view the potential of frozen pizzas.

Texture

When diving into texture, Banza’s crust and toppings felt like they were straight from a local pizzeria’s oven. The crust was a masterful balance of crispy edges with a chewy center, just like a good old traditional pizza crust.

Now, a little secret to my success: I baked it on a pizza stone. If you’ve never tried it, using a stone can make a world of difference, ensuring even heat distribution and that perfect crust finish. It’s not just another kitchen gadget; for frozen or homemade pizzas, it’s a game-changer.

By the way, I used the same pizza stone to bake Banza’s plain crust when I reviewed it for my pepperoni pizza, which you can check out here.

Moving on to the toppings, their freshness was evident. The sauce had the right consistency you’d hope for, and the cheese? Just the right amount of melt and chew.

I’ve sampled countless frozen pizzas, reviewing various brands, but when it comes to texture, Banza wins again.

Ingredient Breakdown

Crust: Chickpeas, Water, Tapioca, Cocoa Butter, Olive Oil, Less than 2% of: Yeast, Oregano, Garlic Powder, Salt, Date Powder, Sunflower Lecithin, Xanthan Gum, Baking Powder (Calcium Carbonate, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate).

Toppings: Mozzarella Cheese, Tomatoes, Parmesan Cheese, and Basil.

Sauce: Tomatoes, Date Powder, Salt, Basil, Garlic Powder, Basil Extract, and Oregano.

Allergens: Milk

Nutritional Overview

(Serving Size: 1/2 Pizza)

• Calories: 390
• Total Fat: 17g
  • Saturated Fat: 8g
  • Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 690mg
• Total Carbohydrates: 48g
  • Dietary Fiber: 7g
  • Total Sugars: 5g
    • Included Added Sugars: 0g
• Protein: 16g

Banza’s Baking Instructions

Preheat the Oven: Set your oven to 400°F.

Unpack the Pizza: Take the pizza out of the box and carefully remove all packaging.

Position in Oven: Place the pizza directly on the middle oven rack.

Baking Time: Bake until the cheese is melted and the crust turns a light golden color. This should take between 12 to 15 minutes. Keep an eye on it as oven temperatures and times can vary.

Baking Banza: My Experience & Adjustments

Baking Banza’s pizza was quite straightforward, but I did notice a few things. Although the instructions suggest a baking time of up to 15 minutes, my pizza was perfectly golden and ready by the 13-minute mark. Keep in mind, oven temperatures can vary, so you might need a little more or less time.

I can’t stress enough the difference a pizza stone makes. It distributes the heat evenly, which probably played a part in my pizza being perfectly baked at 13 minutes and 400 degrees. But as with any oven-baked item, you might have to adjust based on your own oven’s quirks. The key is to keep an eye on it.

If you’re feeling adventurous and want to try some other recipes using Banza’s crust, their site is a treasure trove of mouth-watering ideas. Go ahead, let your culinary creativity run wild!

Final Thought

Thanks for sticking with me on this flavorful journey with Banza’s Margherita pizza. It’s clear that Banza has raised the bar for frozen, gluten-free pizzas.

I’m eagerly looking forward to diving into their plain crust next, and I’d love for you to join me on that review as well. So, if you’ve enjoyed this one, you’re in for another treat soon!

Cheers to more delicious slices ahead!