1.   Place oven rack in middle of oven. Preheat oven to 450°F (232°C).

2.  Remove crust from wrapper and spread pizza sauce with spoon to 3/4" from edge of crust.

3.  Sprinkle cheese evenly over pizza sauce. Place topping(s) as desired.
Note: One bag of pepperoni will generously top three pizzas.

4.  Carefully place pizza directly onto the oven rack.

5.  Bake pizza for 8-10 minutes or until cheese is melted and edges of the crust are golden brown. Ovens may vary, so cooking time or temperature may need to be adjusted.

6.  Carefully remove from oven, let cool 3 minutes, serve, and enjoy!

CRUST: CRUST MUST BE STORED IN THE FREEZER. FROZEN CRUST MUST BE THAWED PRIOR TO BAKING. THAW AT ROOM TEMPERATURE FOR ABOUT 30 MINUTES.

PIZZA SAUCE: UNOPENED SAUCE MUST BE STORED IN THE REFRIGERATOR FOR UP TO 30 DAYS OR KEPT FROZEN. FROZEN SAUCE WILL THAW AT ROOM TEMPERATURE IN ABOUT 30 MINUTES.  

CHEESE: UNOPENED CHEESE CAN BE REFRIGERATED FOR UP TO 14 DAYS OR KEPT FROZEN. FROZEN CHEESE WILL THAW AT ROOM TEMPERATURE IN ABOUT 30 MINUTES. 

PEPPERONI: PREVIOUSLY HANDLED FROZEN FOR YOUR PROTECTION. KEEP REFRIGERATED OR FROZEN. PRODUCT NEEDS TO BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F. BAKE PIZZ FOR 7-10 MNUTES AT 450°F (232°C). MEAT PRODUCT MUST BE COOKED THOROUGHLY TO 165°F (74°C).

GLUTEN FREE CRUST: RICE FLOUR, WATER, RICE STARCH, CANE SUGAR, CANOLA OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: POTATO STARCH, YEAST, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), EXTRA VIRGIN OLIVE OIL, XANTHAN GUM. 

PIZZA SAUCE: TOMATO PUREE (WATER, TOMATO PASTE), PIZZA SPICE (SALT, SUGAR, SPICES, DEHYDRATED GARLIC, DEHYDRATED ONION), HIGH FRUCTOSE CORN SYRUP, MODIFIED FOOD STARCH, CITRIC ACID.

CHEESE: LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), MUENSTER CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), NATAMYCIN (A NATURAL MOLD INHIBITOR). CONTAINS MILK

PEPPERONI: PORK, BEEF, SALT, SPICES, DEXTROSE, NATURAL FLAVOR, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, MALTODEXTRIN, GARLIC POWDER, SODIUM NITRATE, CITRIC ACID. CONTAINS MUSTARD