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For Taste or Nutrition? Charlotte's Pure Pizza Puts You to the Test

Lance Roberts 3 comments

When the word "wholegrain" is used in conjunction with "pizza," I am usually "out." But when renowned baker Peter Reinhart came up with a new sprouted grain dough for Charlotte's Pure Pizza, it immediately became a must-try. The party line for sprouted grain is, "all the nutrition of whole wheat with the taste of white." So is there truth in advertising? More

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