Good Lifestyle

Lasted grocery store and zero time cooking dinner? Plan a comfortable movie night? We have all been in these situations and can not deny thatPizza isalways the answer. The simple combination of soft dough, glutinous cheese and tasty marinara is the perfect fast meal for all occasions.

Except that we all know that there is a small warning: finding a good pizzeria can be like looking for a needle in a hay. The solution? Catch one of theBest frozen cheese pizzasand cook at home.

For these moments where you prefer not to search for theBest pizza spot in your state Or even simply go outside your front door, we tested five cheese cheese pies in the freezer corridor. Discover what is worth the fold in our taste test below. And for more, check these15 classical American desserts that deserve a return.

How we ranked pizzas

Here are the four metrics we used to determine the final score of each PIE:

Nutrition

Although it is prudent to say that we are not delivered in a slice in efforts for the town hall, the pizzacan to be in a good health. Think of the whole grain crust,Tomato sauce without preservativeand quality cheese. That's why we moored points for more fat and sodium, as well as a lack of fiber.

Own ingredients

We are looking for a quality olive oil on inflammatory oils, real tomatoes on sauces with added sugar and fresh herbs.

Appearance and consistency

Does your pie look like a brick oven by a Napolitan pizzaolo, or does it look like one of those slices of Wimpy dollar you would find on a corner of New York? Is the crust a delight to bite or is it the consistency closer to the cardboard?

Taste

The cheese ratio with sauce is probably the most important determining factor. Nobody wants a pie that overflows from Mozzarella but leaves Tangy tomato to the imagination.

With all these factors in mind, here are our frozen cheese pizza rankings, the worst at the best.

Ingredients: Gluten-Free Cruste (Water, Tapioca Starch, Rice Flour, Potato Starch, Chickpeas Flour, Molded Linen Seeds, Rice Starch, Olive Oil, Cane Sugar, Yeast, Sea Salt, psyllium, chicory root extract, xanthan gum gum, sertissus gum), collection of the cheddar cutting board collection and mozzarella style shareds (filtered water, tapioca starch, coconut oil, expeller pressed: oil of Canola and / or Saf Flower Oil, Vegan Natural Aromas, Chickpeas Protein, Salt, Potato Protein, Tricalcium Phosphate, Lactic Acid (Vegan), Konjac Gum, Xanthane Gum, Extract of Yeast, Annato Color, Curcer Color, Fruit and / or juice of vegetable fruit, yeast inactive, potassium chloride), tomato basil sauce (water, tomatoes, olive oil, basil, black pepper, garlic, ornégan, salt).

Appearance and consistency: After cooking the pie for the recommended time, the vegan cheese has always refused to melt. We were left with shreds looking for Wonton a thick crust.

Taste: Unless you are a fan of cheese without dairy products, you will probably not enjoy this option. The crust was too sweet with cane sugar, and he also tasted very buttered, which is ironic for a vegan pie. When we have little standing in the hot pie, we could not stop us from noticing how the shreddings of Mozzarella Gras and Cheddar have left a strange residue on our teeth and languages.

Eat this, not that! Verdict:

Speaking nutrition, Daiya dairy pie packs, soy and gluten free in a solid amount of satisfactionfiberBut overloads on the bloated sodium. Tove-Sage, acidulous tomato sauce helped to balance the sweetness of the crust, but the cheese pseudo threw us and lent all the entire dish an artificial flavor. Only after allowing the pie to cool for about an hour, were we able to enjoy some vegan swap somewhat. If you usually do not breathe cold pizza - or if you are a professional at delayed gratification - and have time to wait for this choice to cool, you will probably tolerate this pie.

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Ingredients:Crust Pizza (water, brown rice flour, tapioca flour, modified rice starch, egg whites, whey, palm oil, yeast, oil mix (canola oil, olive oil), cane sugar , salt, xanthane gum, calcium sulphate [added for freshness]), low moisture mozarella (milk, cheese crops, salt, enzymes), water, tomato, mozzarella (cropped milk, salt, enzymes) , mashed tomatoes (tomatoes), tomato paste, canola oil, sugar, salt, parmesan cheese (milk, cheese culture, salt, enzymes), mix with a gum (acacia gum, guar gum), Distilled vinegar, spices, basil, citric acid, garlic powder.

Appearance and consistency: The pieces of Mozzarella took a little time to melt completely, and the crust did not cook at the center. The edges were brown, which makes an incoherent texture.

Taste: UDI tasted the way you expect a frozen pizza to taste: mediocre. The salt of other flavors that we mastered would have liked to shine through, like cheese and basil (this was not found on the list of ingredients).

Eat this, not that! Verdict:

No basil on a Margherita pizza? The gluten-free choice of UDI was missing the brilliant grass, which led us to wonder why this pie has even been nicknamed "Margherita". In addition to the missing ingredient getting rid of, UDI is clocked at the highest sodium and sugar, which have been reflected in each bite. If you suffer from celiac disease or follow a gluten-free diet, opt for the Caulipower offer instead.

RELATED: The easy way to make comfortable foods healthier.

Ingredients: ECU Flour of Organic Wheat, Filtered Water, Puree, Whole Milk Mozzarella Tomato Organic Cheese (Pasteurized Whole Milk, Culture, Vinegar, Citric Acid, Lactic Acid, Salt, Enzymes), Olive Oil Extra Virgin Organic, Parmesan Cheese (Pasteurized Cheese Skimmed milk, culture, salt, enzymes), honey, biological basil, sea salt, pressed deporters rich in oleic acids and / or sunflower oil, biological garlic, organic cane sugar, yeast, spices.

Appearance and consistency: Instead of a layer of grated cheese adorning the crust, Tart Amy contained circular pieces of Mozzarella. Of all the offers tested, Amy's dough was the thickest, and cheese and mastered the sauce.

Taste: This pie desperately needs more kindness and ringard an extra dose of tasty herbs. We do not have earthy notes of olive oil or the subtle softness of the basil. We also noticed that Amy's opts for a puree of organic tomato compared to a mixed spice marinara in the recipe, which explains the lack of high-time flavor boosters such as garlic and oregano.

Eat this, not that! Verdict:

Crust Uber Pillowy Pizza from Amy, an insufficient portion of cheese, and the unwanted flavor took us directly to the schooling cafeteria. Although this choice was certainly nostalgic, it is not the one we chose for a weekly lunch.

Ingredients: Crust (cauliflowers, brown rice flour, rice flour, water, corn starch, tapioca starch, sunflower oil, egg, virgin olive oil, sugar, pulp powder [Sodium pyrophosphate, bicarbonate Sodium, corn starch, monocalcic phosphate], Xanthane gum, yeast, vinegar, salt), sauce (tomatoes [tomatoes, tomato juice, citric acid), salt, oregano dried]), tablecloths (mozzarella [Partial pasteurized skimmed milk , cheese, salt, enzymes], parmesan [pasteurized milk, cheese crops, salt, enzymes], white cheddar cheese [pasteurized milk, cheese crops, salt, enzymes]).

Appearance and consistency: After slicing this baked pie in half, which is the size of the suggested portion, the faded crust that we raised a piece out of the hob. The cauliflower base was too believed to our taste, so we baked at high temperature for another five minutes. There seemed to be a balanced amount of sauce and cheese, which melted uniformly throughout.

Taste: Delicious! This pie needed a little more time in the oven if you like your crispy crust rather than on the pasty side.

Eat this, not that! Verdict:

You will never guess that cauliflower is the first ingredient in this impressive pie. We like the mild Nutrient brand so transparently in the crust. After a few extra minutes under the grill of the oven, the oven made a delicious on a take other nutritionally empty meal. A half-tart portion enjoys a good dose of support muscleprotein, 45% of your daily calcium value, 35% of your vitamin C dv and 25% of your vitamin DV DV. Although there is little space to improve, we would like to see the reduced sodium content before that this pie can be called the best frozen pizza.

Ingredients: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Mozzarella Cheese (Pasteurized Milk, Vinegar Non-GMO, Salt, Enzymes), Tomatoes (Tomatoes of plugs, tomato juice, fresh basil leaf, salt, naturally derived citric acid), water, grano cheese (grown milk, salt, enzymes), non-GMO expeller, canola oil pressed, basil, salt, non-GMO eruption ( Non GMO palm oil), cane sugar, Barley Bio Malt, yeast.

Appearance and consistency: We loved that the pre-ported slice has arrived in a clear and vacuum sealed package that highlighted fresh mozzarella and bright basilic leaves. The crust was thin and crispy - just how we love it.

Taste: As if you have entered a garden and picked the basil yourself, this slice was aromatic and the incarnation of the thin crust, New York style pizza. The three-cheese mix has added umami and depth, while the mature tomatoes of the vine have brought the ideal amount of sweetness without controlling the other ingredients.

Eat this, not that! Verdict:

Imagine walking in a comfortable pizzeria in the heart of Brooklyn and order the simplest thing on the menu, and this succulent slice is exactly what you will get. A bite reveals why the jelly slices of Table87 have won so many momentum after its debut onShark aquarium. The coal crust adds the perfect amount of manure and crisp, while the sufficient amount of cheese leaves your taste buds and your belly satisfied. Each ingredient - of pure olive oil with tomatoes of the peak in the authentic penetration butter.