Ever spotted Cappello’s Keto Cheese Pizza in the frozen pizza aisle? This pizza, with its grain-free, gluten-free, soy-free, yeast-free, and keto credentials, served on a unique turnip and almond flour crust, certainly caught my attention.
Throughout the years, I’ve sampled many premade gluten-free pizzas. Unfortunately, many fall short of their promises. But Cappello’s recipe really intrigued me. How would a cheese pizza with a crust made from turnips and almond flour actually taste? Could this really be the ultimate allergen-free and low-carb pizza experience?
So, I gave it a whirl. Want to know how it was? Dive into this review where I spill the beans on the good, the bad, and everything in between.
Cappello’s 11-inch thin crust keto cheese pizza targets those avoiding allergens like yeast, soy, gluten, and grain or those on specific diets. High in protein, half the pizza offers 22 grams. Made with turnip and almond flour, its crust is distinct from traditional options. With 9 grams of net carbs, it seems keto-friendly, but its 520 calories for half an already thin pizza might give dieters pause. While rich in protein and low in carbs, its calorie count and taste may not suit all. A niche choice, but not for everyone.
- Allergen-free (no wheat, gluten, soy, yeast)
- Unique crust (turnip and almond flour)
- Keto-certified (low carb intake)
- High protein content
- Healthy ingredients (no preservatives)
- Niche appeal (diet/allergen-sensitive)
- Expensive ($10+ for 10-inch)
- Sparse toppings (limited cheese)
- Overcooks before suggested time (insufficient toppings cause faster burning)
- Taste (not top-tier among frozen pizzas)
- Mild veggie-like smell
- High calories (marketed as keto but caloric for its size)
Taste Testing and Facts: Exploring Cappello’s Keto Cheese Pizza Inside Out
Upon first glance at Cappello’s Keto cheese pizza package, you might think you’ve found the ultimate pizza treasure.
It’s pitched as the go-to for those dodging gluten, grain, soy, yeast, and carbs.
But let’s be real, there’s often a gap between promise and performance. So, how does Cappello’s fare against other gluten-free pizzas in the aisle? Let’s dive into its taste, texture, and a couple of noteworthy facts.
I had high hopes for Cappello’s keto cheese pizza, especially with all the buzz around it. But honestly, it fell short in the flavor department. There’s a hint of cheese, but apart from that, it’s pretty bland.
The crust didn’t stand out and the sauce? I could hardly taste it. It was a bit of a letdown, especially after I’d tried Banza’s gluten-free Margherita pizza. That one was full of flavor, making me think store-bought pizzas had upped their game. But with Cappello’s, it felt like a step back. I respect the whole “clean ingredients” angle they’re pushing, but maybe that’s impacting the taste?
When it comes to texture, Cappello did a bit better. The crust, made with a mix of turnip, almond flour, and flaxseed, gives a decent crunch.
Despite being thin, it holds up well – no saggy slices to contend with. It’s sturdy enough, making me think you could add some extra toppings yourself to possibly compensate for the lack of flavor.
Either way, in the vast world of gluten-free and alternative pizzas, the texture was still pretty average without many standout qualities.
Crust: Turnip, Almond Flour, Egg, Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Flaxseed, Organic Coconut Flour, Extra Virgin Olive Oil, Coconut Oil, Water, Psyllium Husk, Xanthan Gum, Lemon Juice, Apple Cider Vinegar, Sea Salt.
Toppings: Mozzarella Cheese, Pizza Sauce, White Cheddar Cheese.
Allergens: Egg and Milk.
- Serving Size: 1/2 the pizza
- Calories: 520
- Total Fat: 40 grams
- Saturated Fat: 15 grams
- Trans Fat: 0 grams
- Cholesterol: 120 milligrams
- Sodium: 1090 milligrams
- Total Carbohydrates: 19 grams
- Dietary Fiber: 10 grams
- Total Sugars: 5 grams
- Added Sugar: 0 grams
- Protein: 22 grams
Cappello’s Cooking Instructions
- Preheat oven to 420°F.
- Place the baking sheet on the middle rack while the oven preheats.
- Remove pizza from its plastic wrapping and cardboard tray.
- Once preheated, place the frozen pizza directly onto the baking sheet.
- Cook for 12 minutes.
My Experience & Adjustments Cooking Cappello’s Pizza
So, even though the instructions say 12 minutes, my pizza’s toppings seemed a bit too done by the 9-minute mark.
The crust? Spot on. But I think the light toppings made it cook faster. I’ve seen other folks with the same pizza, and sometimes the cheese looks a tad burnt.
My advice? Start checking around the 7th or 8th minute, especially if the cheese is browning quickly. Oh, and I used a pizza stone, which might have influenced the cooking a bit. Just keep an eye on it!
I commend Cappello’s for crafting a pizza free from many allergens with clean ingredients. However, its light toppings didn’t quite hit the mark for me.
While I’m on the fence about a repeat purchase, if you’re watching carbs and curious about a yeast-free, gluten-free keto pizza, it’s worth a shot.
The standout? Its unique turnip and almond flour crust, a pleasant deviation from typical cauliflower bases. But as with all foods, it’s a personal taste adventure – you’ll have to bite in and decide for yourself.