CAULIFLOWER GLUTEN FREE PIZZA CRUST, CAULIFLOWER vs. ORIGINAL PIZZA CRUST, ORIGINAL
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
CAULIFLOWER GLUTEN FREE PIZZA CRUST, CAULIFLOWER has the most protein of the foods compared, at 3 g per 100g.
| Nutrient | CAULIFLOWER GLUTEN FREE PIZZA CRUST,… | ORIGINAL PIZZA CRUST, ORIGINAL |
|---|---|---|
| Protein | 3 G | 3 G |
| Total lipid (fat) | 2.3 G | 3 G |
| Carbohydrate, by difference | 39.4 G | 43.9 G |
| Energy | 197 KCAL | 212 KCAL |
| Total Sugars | 4.5 G | 4.5 G |
| Fiber, total dietary | 1.5 G | 1.5 G |
| Calcium, Ca | 15 MG | 15 MG |
| Iron, Fe | 0.45 MG | 0.45 MG |
| Potassium, K | 76 MG | 61 MG |
| Sodium, Na | 576 MG | 606 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 3 G | 3 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.