It’s hard to describe the taste of our pesto pizza, but if you can imagine a sprightly basil rhythmic gymnast swirling a ribbon made of Parmesan, flouncing across a mat made of mozzarella, you’re close. We spread our own creamy, made-from-scratch – and totally nut-free! – pesto sauce over a golden pizza crust and topped it with the highest-quality cheeses. A perfect 10. Even from the French judge.

Crust: Tapioca Starch, Water, Eggs, Olive Oil, Cheddar Cheese (pasteurized milk, cheese cultures, salt, enzymes), Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Milk, Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes). Toppings: Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Pesto Sauce (olive oil, parmesan cheese (pasteurized milk, cheese culture, salt, enzymes) sunflower seeds, basil, garlic), Parmesan Cheese (pasteurized milk, cheese culture, salt, enzymes).

Cook thoroughly. Baking Directions: Remove pizza from plastic wrap and cardboard tray. Preheat oven to 400 F & bake pizza directly on the rack or perforated pan. Count to about 1,020 (that's about 17-19 minutes). When cheese is golden brown and bubbly, take it out and let it cool. We mean it - it's really hot! We cannot be held responsible for you burning the roof of your mouth, we did warn you. Crispy Crust: Oven Placement: Directly on rack; Temp: 400 degrees F; Time: 17-19 minutes. Crust should be golden brown and bubbly. If you like your crust bendy, cook on 375 F for 18 minutes. Ensure pizza reaches a temperature of 165 degrees F before enjoying.

Keep frozen.