We eat (our) pizza every day and we want you to be able to do the same !
Our flours are less processed to protect some of the germ and bran. The larger particles compared to industrially-milled flour reduces its Glycemic-Index, making it slower to absorb and avoiding blood sugar spikes. And yes, our flour comes from Italy and cost double what most of highly-processed pizza-flours cost: but it is worth it !
We ferment our dough for a long time so the yeast can make the dough rise and the gluten can be adequately broken down. That will virtually eliminate Gluten-sensitivity.
On top of that, we use extra-virgin olive oil, fresh vegetables, and all the best ingredients we can find !