Vegan pizza

Water  ·  No known concerns

The most common ingredient in processed foods.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

potato starch  ·  No known concerns

Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.

VegFibre  ·  No known concerns

General term for plant-derived fiber added to processed foods to boost fiber content and improve texture.

NatFlavour  ·  No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Olive Extract  ·  No known concerns

Polyphenol-rich antioxidant extract from olives or olive leaves, distinct from olive oil or whole olives.

SafflowerOil  ·  No known concerns

Vegetable oil pressed from safflower seeds, light in flavor and used for cooking and in spreads.

TomatoPaste  ·  No known concerns

Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.

BellPepper  ·  No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

Zucchini  ·  No known concerns

Mild, tender summer squash eaten raw, grilled, roasted, or baked into breads.

Eggplant  ·  No known concerns

Purple-skinned vegetable with spongy flesh, eaten cooked in stews, grilled, or roasted.

Iodine  ·  No known concerns

Essential trace mineral needed for thyroid hormone production, added to iodized salt and some fortified foods.

Oregano  ·  No known concerns

Aromatic Mediterranean herb, used fresh or dried to season pizza, pasta, and grilled dishes.

corn starch  ·  No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

RiceFlour  ·  No known concerns

Flour milled from rice grains; common gluten-free cereal flour.

RiceStarch  ·  No known concerns

Starch from rice grains. Mild flavour, gluten-free, used as thickener and coating agent.

E460  ·  No known concerns

Plant fibre used as an anti-caking agent, thickener, and bulking agent. Non-digestible but safe.

OliveOil  ·  No known concerns

Healthy monounsaturated fat from olives. Rich in polyphenols and oleic acid; supports heart health.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

Buckwheat  ·  No known concerns

Gluten-free seed cooked like a grain or milled into flour for pancakes and noodles like soba.

Sorghum  ·  No known concerns

Gluten-free flour milled from sorghum grain, used in flatbreads and as a wheat flour alternative.

Millet  ·  No known concerns

Small, gluten-free cereal grain cooked like rice or ground into flour, a staple in parts of Africa and Asia.

SoyFibre  ·  No known concerns

Insoluble fiber byproduct of soybean processing, added to foods to boost fiber content.

ChiaSeed  ·  No known concerns

Tiny seeds that form a gel when soaked in liquid, high in fiber and omega-3s, used in puddings and as an egg substitute.

TeffFlour  ·  No known concerns

Flour milled from teff, a gluten-free ancient grain native to Ethiopia and Eritrea.

CarobFlour  ·  No known concerns

Ground flour from the carob pod, used as a naturally sweet, caffeine-free cocoa-powder substitute or bulking agent.

Apple  ·  No known concerns

Common tree fruit eaten fresh, dried, or processed into juice and sauce. A source of fiber and vitamin C.

E500  ·  No known concerns

Common raising agent and acidity regulator. Safe at normal food use levels.

E575  ·  No known concerns

Acidity regulator used in baking and tofu.

E334  ·  No known concerns

Natural acid from grapes. Used in wine, baking powder, and confectionery.

E330  ·  No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.