Water, Rice Flour, Rice Starch, Potato Starch, Olive Oil, Evaporated Cane Juice, Tapioca Flour, Potato Flour, Fresh Yeast, Avicel, Salt, Calcium Propionate.
OK, so we all know what those first ingredients are in this crust, but what in the world is Avicel?
Off to check it out on my favorite research resource, Google.
Discovering that once again a non-food has somehow morphed into an ingredient.
You’ve heard about weird food additives from the news, things like beetles in your shakes, or plastics in your sauces.
But why in the world would a company want to put trees in your pizza dough?
Yes, Wood, partially hydrolyzed with acid and finely powdered.
Now, I don’t know about you, but I’ve never even considered using wood as a gum in baking.
In fact, I’m moving more and more to Raw Buckwheat flour as my binding agent.
Because although I love fiber, eating trees is a bit much for me.