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Speaker 1: What Ozzie doesn't love pizza, But unfortunately many of the

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Speaker 1: takeaway pizza options really pack a punch in terms of

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Speaker 1: calories and saturated fact so it's much better if you

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Speaker 1: can make your own at home. But having said that,

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Speaker 1: not all pizza bases are created equal. Hi, I'm Len

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Speaker 1: and I'm cz Burrow, and as two of Australia's leading dietitians,

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Speaker 1: we renew the Nutrition Couch Product Review, a weekly chat

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Speaker 1: on new products and old favorites that you can find

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Speaker 1: in your local supermarkets. So today on the Nutrition Couch

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Speaker 1: free reviews free popular pizza bases in Wills and we

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Speaker 1: see the pros and cons of them nutritionally. So the

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Speaker 1: first one I've chosen today, Susie, is an interesting one.

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Speaker 1: So it's the Toscano Sourdo pizza bass that our friend

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Speaker 1: sent me this and she said, Oh, I'm so excited.

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Speaker 1: I've really been into fermenting and got health lately. What

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Speaker 1: do you think of this one? And I thought it

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Speaker 1: was a really interesting one because at face value it

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Speaker 1: looks great, right, and I would say it's inexpensive. It's

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Speaker 1: seven dollars fifty for a two pack, which you know

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Speaker 1: is getting up there. In terms of pizza bases, I

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Speaker 1: typically buy the ones on half price if I'm being honest,

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Speaker 1: But I thought this was an interesting one because I

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Speaker 1: think sourdo itself has quite a health halo around it.

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Speaker 1: So if we look at the ingredient list, it is

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Speaker 1: wheat flour, water, sunflower oil, salt, yeast, molted wheat flour dextro.

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Speaker 1: So they're adding in a little bit of sugar to that,

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Speaker 1: a mulsifier and some preservatives, so I wouldn't necessarily say

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Speaker 1: it's a clean ingredient list. And we know that when

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Speaker 1: they're adding yeast into a sourdo product, it's not a

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Speaker 1: traditional form of sourdo, so they're really doing that to

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Speaker 1: speed up the whole fermentation process. You're not actually getting

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Speaker 1: the full benefits from a gut health perspective. So for me,

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Speaker 1: this is almost like like fake sourder, like it's not

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Speaker 1: as authentic as what it could be, yet they're you know,

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Speaker 1: they're charging a premium price for it. So immediately that

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Speaker 1: kind of got me off side a little bit sousie

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Speaker 1: looking through the nutrition information panel and what I think

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Speaker 1: will do because we've got three different types of pizza basis,

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Speaker 1: we'll go per hundred grams today, So per hundred grams,

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Speaker 1: we've got twelve hundred kilo duels, so it kind of

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Speaker 1: packs a punch, like twelve hundred kilo jewls. Is quite

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Speaker 1: a lot of energy per hundred grams. We've got eight

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Speaker 1: point five grams of protein, four point five grams of fat,

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Speaker 1: with only point five of that being saturated fat, fifty

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Speaker 1: one grams of carbohydrate, two point three grams of that

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Speaker 1: being sugars with a little bit of that being added sugar,

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Speaker 1: and eight hundred milligrams of sodium. It's actually quite a

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Speaker 1: lot of salt in this product, So for me, it's

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Speaker 1: actually quite high energy for a very small amount. And

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Speaker 1: I'm just trying to work out how much one pizza

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Speaker 1: base is, so I think a serving size is two

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Speaker 1: ten grams, so I think the whole base is two

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Speaker 1: ten grams. About half of that pizza is about twelve

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Speaker 1: hundred kilodules. So I wouldn't say it's a lighter option

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Speaker 1: put it that way, because then you've still got to

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Speaker 1: add your sauce and your meats and your veggies and

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Speaker 1: your cheese on top of that. So you're looking at,

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Speaker 1: you know, three hundred calories just for half of that base,

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Speaker 1: and I think a lot of people would actually eat

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Speaker 1: a little bit more than half as well. So I

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Speaker 1: think if you're concerned, or if the goal is fat loss,

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Speaker 1: this probably wouldn't be my recommendation. And if you're buying

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Speaker 1: it because you think it's sort of you know, ar

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Speaker 1: teasier and it's better for you, and it's got all

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Speaker 1: of those wonderful gut health benefits, I think we're kind

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Speaker 1: of being throwing a little bit of a health halo here, Susie,

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Speaker 1: what do you think I do?

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Speaker 2: First of all, it's made in Italy, so of course

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Speaker 2: we always try and support Astraean products where we can.

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Speaker 2: You know how I feel about sour dough. I think

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Speaker 2: that it's got a very false sense of health security,

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Speaker 2: and it's still a type of white flour. You've compared

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Speaker 2: one hundred, which it makes it easier across brands. But

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Speaker 2: if we considerly and that if you ate half of that,

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Speaker 2: which is what three or four small pieces, which most

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Speaker 2: of us would, you're getting almost twenty grams of protein,

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Speaker 2: which is great, but you're also getting over six hundred calories,

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Speaker 2: and you're getting like sixteen hundred milligrams of sodium that's

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Speaker 2: almost your entire daily intake in just the base. So absolutely,

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Speaker 2: I'm pretty appalled. And this is a good example of

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Speaker 2: where like Turkish bread, sodium really slips in and I

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Speaker 2: actually can't find anything nutritionally superior. It's like fifty almost

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Speaker 2: fifty five grams of carbohydrate or the equivalent of four

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Speaker 2: slices of bread in just half of that. So it's

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Speaker 2: a really high calorie version, and I think there's much

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Speaker 2: better one out there. So yeah, I absolutely agree. One,

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Speaker 2: it's Italian, so it's not a strained product, but yeah,

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Speaker 2: a health halo for my liking. And whilst I prefer

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Speaker 2: homemade pizza because you can control the ingredients to a

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Speaker 2: certain extent and the fat is generally lower, but also

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Speaker 2: at the moment ly and I just think it's so

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Speaker 2: expensive to buy pizza, you know, if you're feeding a

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Speaker 2: family of four, it's the bill on a pizza delivery

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Speaker 2: is not sure. I have one hundred dollars, Like it's

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Speaker 2: literally bread and a bit of topping, Like that's a

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Speaker 2: lot for pizza. Like I grew up in the eighties

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Speaker 2: when we've got two dominoes for like twenty bucks. So yeah,

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Speaker 2: I think from a family perspective, it can be really

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Speaker 2: cost effective and some of my favorite bases I'll use

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Speaker 2: as a lunch the next day because they're so nutritionally strong.

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Speaker 2: But this is not one of the ones that I

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Speaker 2: would be recommending. And I don't even like it's got

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Speaker 2: sugar added into the base, So yeah, I'm with you.

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Speaker 2: Much better varieties available.

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Speaker 1: Yeah, I agree, I really can't find much nutritionally with this,

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Speaker 1: and as well you're charging they're charging a premium price

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Speaker 1: point for this as well, and to me, it's not

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Speaker 1: a premium product. I don't really see anything nutritionally superior

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Speaker 1: here to other pizza bases on the market, and the

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Speaker 1: fiber contents, you know, really low as well. And as

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Speaker 1: I said, why is there added sugar And there's so

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Speaker 1: much added salt to that as well. Then when you

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Speaker 1: think what actually goes onto the pizza, a lot of

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Speaker 1: people will put ham or salami and cheese and that's

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Speaker 1: even more salt as well. So I wouldn't really say

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Speaker 1: that this is any healthier than ordering it from a

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Speaker 1: you know, a takeaway shop, depending on what you're putting

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Speaker 1: on it. So thumbs down from me, Susie. Unfortunately, I

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Speaker 1: thought it looked great at face value, but I was

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Speaker 1: trying to explain to my friend, but she was like,

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Speaker 1: but like soaldo, and I was like, but.

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Speaker 2: No, thumbs down. I agree, that's our last rating.

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Speaker 1: Thumbs down, US down. And then the next one she said,

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Speaker 1: but I actually built this one around. My friend was

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Speaker 1: obviously shopping for pizza bases and coals, and she's like, well, yeah,

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Speaker 1: and which one do I go for? So this is

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Speaker 1: the next one. She's at me, sorry, in woolworst, and

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Speaker 1: it's the Picasso Kitchen cauliflower base, one hundred and seventy grams.

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Speaker 1: So in this one, I think you just get one base,

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Speaker 1: so it's three dollars sixty, So I guess the other one,

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Speaker 1: for what was it, seven dollars fifty, you got two bases,

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Speaker 1: so it's around about the same price points. So I

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Speaker 1: guess quite affordable when you look at it from a

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Speaker 1: you know, making your own versus all we're in from home,

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Speaker 1: because a lot of my local pizza places, you know,

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Speaker 1: not the standard dominos, but the nicer ones, the more

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Speaker 1: you know, Italian kind of restaurant ones easily twenty five

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Speaker 1: dollars a pizza if we get two or three of them.

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Speaker 1: If we've got friends over or something like that. You know,

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Speaker 1: it quickly adds up. Like you said, it's easily one

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Speaker 1: hundred dollars if you're getting takeaway pizza, so it is

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Speaker 1: more affordable to do it yourself. We just kind of

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Speaker 1: want to be picking brands that are a little bit better.

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Speaker 1: So if we look at the ingredient list, and I

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Speaker 1: always find it quite amusing the cauliflower ones because a

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Speaker 1: lot of my clients who have previously done low carb

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Speaker 1: diets or a Kido diet will say, well, I've used

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Speaker 1: this one. I did Kida before, And I say, you

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Speaker 1: do understand that, yes, it's cauliflower, but there's quite a

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Speaker 1: lot of flower on that as well. So if we

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Speaker 1: go through this one, the top ingredient is flower followed

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Speaker 1: by a cauliflower forty five percent, so it's actually got

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Speaker 1: more flower in it than anything else, despite being a

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Speaker 1: caulifly based so definitely not something we would use in

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Speaker 1: a kita or a low carb diet. It's got water, salt, olive, oil,

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Speaker 1: and yeast. So from an ingredient perspective, I actually quite

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Speaker 1: like it, Like it's pretty clean, like it's just it's flower,

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Speaker 1: it's cauliflower. It's water, salt, olive oil, and yeast, so

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Speaker 1: I quite like it from an eating perspective. And then

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Speaker 1: the nutrition information says that there's four servings per pack,

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Speaker 1: which I think is ridiculous because that's you eating a

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Speaker 1: quarter of that pizza. So it's like two small slices.

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Speaker 1: Anybody that I know would eat at least half that base,

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Speaker 1: if not double. So again we'll go per hundred grams

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Speaker 1: to break it down. Energy wise, is a lot lower,

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Speaker 1: so it's just under seven hundred kilo duels compared to

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Speaker 1: the inauthentic saldo one was twelve hundred kilodels per hundred grams,

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Speaker 1: so a lot, you know, nearly half basically protein, We've

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Speaker 1: got five point three grams per hundred grams. Fat is

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Speaker 1: one point four grams, so very low fat despite the

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Speaker 1: addition of the olive oil point two grams of that

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Speaker 1: being saturated fat. Thirty one grams of carbohydrate, so significantly

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Speaker 1: lower compared to the fifty one grams in the sour dough.

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Speaker 1: But still when you think about a cauliflower base, you

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Speaker 1: would think that it would be a lot lower than that.

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Speaker 1: It's still the equivalent of about two slices of bread

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Speaker 1: in that serve basically point five grams of sugar, that

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Speaker 1: being naturally occurring two point seven grams of dietary fibers,

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Speaker 1: so not bad from a dietary fiber perspective. Obviously, they're

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Speaker 1: using a little bit of wheat flower plus some cauliflower,

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Speaker 1: and ninety milligrams of sodium, so significantly less compared to

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Speaker 1: the eight hundred milligrams which was in the Toscano Saldo

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Speaker 1: pizza base. So this one kind of ticks a few

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Speaker 1: boxes from Mesusiu. I mustn't beter. I haven't tried it.

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Speaker 1: I'm not a fan of cauliflower pizza bases. If I

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Speaker 1: was going to get a pizza bas, I'd just get

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Speaker 1: a standard pizza bas I'll be honest. But I think

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Speaker 1: it has a place. You know, it looks to be

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Speaker 1: lower energy. It's a definitely lower sodium and a lower

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Speaker 1: carbohydrate I guess spread overall. And I quite like the

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Speaker 1: ingredient list in. I mean, that's kind of affordable as

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Speaker 1: read dollars sixty for a base, you know, particularly if

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Speaker 1: it would come on sale. I don't mind this one, actually,

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Speaker 1: I don't know what it tastes like. I must submit.

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Speaker 1: But it's a good way to get a couple of

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Speaker 1: extra veggies in. But let's not be filled. It's not

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Speaker 1: something that's like a free a free base, do you

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Speaker 1: know what I mean. I think a lot of people

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Speaker 1: would think it's cauliflower base. It doesn't really counter it's

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Speaker 1: you know, got no calories in it, but it definitely does.

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Speaker 1: There's more, you know, there's more flower in there than cauliflowers.

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Speaker 1: So I think that's interesting for a lot of people

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Speaker 1: to note. But I don't mind it. I think from

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Speaker 1: an ingredient perspective, it's quite good, and you know, I

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Speaker 1: like the addition. It's high five, it's quite low fat,

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Speaker 1: it's got semi decent amount of protein in there. Not

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Speaker 1: that we're looking for protein in a base or anything,

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Speaker 1: But I don't mind it. What do you think?

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Speaker 2: Yeah, I do too. I was actually surprised the percentage

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Speaker 2: of cauliflower is so high because in some of the

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Speaker 2: others I've seen in supermarkets, I know they're trying to

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Speaker 2: sort of similar to coliflower rice and zucchini pasta sort

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Speaker 2: of add this through the pizza bases. But this is

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Speaker 2: one of the best ones I've seen, like forty five

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Speaker 2: percent is pretty good because if you think about it,

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Speaker 2: like cauliflower is watery, and if you've made a pizza

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Speaker 2: base with it, which I have, it's really hard to

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Speaker 2: get it crunchy and crispy because it tends to go

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Speaker 2: soggy because it's got such a high water content. So

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Speaker 2: the fact they've got forty five percent in there, I'm

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Speaker 2: pretty happy with. I'm happy it's olive oil as well.

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Speaker 2: I like it. Now. My concern is I haven't tried

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Speaker 2: it and so not great on the mouth. I think

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Speaker 2: if it's tasty, if anyone has, maybe you can let

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Speaker 2: us know and leave it on our Insta and let

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Speaker 2: us know what it's like. But you could get away

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Speaker 2: with basically half and it's you know, I guess if

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Speaker 2: you eat half of it. Though, it's sixty grams of

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Speaker 2: carp so it's four slices of bread, so it's not

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Speaker 2: insignificant load, but certainly, you know. I think it's a

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Speaker 2: seven out of ten. I quite like it as well.

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Speaker 2: I think that the sodium's really really low. It's not

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Speaker 2: overly hid in carbohydrate. You're getting bit of protein, you know,

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Speaker 2: So I wouldn't be against it. It would be sort

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Speaker 2: of middle ground. For me, it's actually better than I thought,

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Speaker 2: So yeah, I'll just be interested to see how tastes.

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Speaker 2: If anyone's got that feedback for us, that.

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Speaker 1: Would definitely be my only concern there. But if not,

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Speaker 1: I think I think it gives a thumbs up from

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Speaker 1: the n chution cout today. I don't mind it, but

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Speaker 1: definitely not. Yeah, don't be fooled that it's a big

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Speaker 1: health halo, Like it's probably a little bit better option

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Speaker 1: on the market. But then again, if you think you're

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Speaker 1: buying it because it's so good and then you're reading

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Speaker 1: the entire thing, you're not really any better off. Like

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Speaker 1: if you ate that entire pizza base, that's what sixty grams.

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Speaker 2: Yeah, so four bits of bread. I think the thing

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Speaker 2: with pizza all the time for clients is that we're

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Speaker 2: just trying to control the volume so people don't eat

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Speaker 2: a whole pizza a whole slices with salad, And I

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Speaker 2: think that's probably, you know, a reasonable ground to get

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Speaker 2: to in general with pizza and go the thinner base

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Speaker 2: the better. But yeah, I don't disagree. It doesn't mean

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Speaker 2: you can eat the whole thing. It's certainly at least

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Speaker 2: two serves.

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Speaker 1: And then the final one, and this is the why

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Speaker 1: that we agreed that my friend would get, and then

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Speaker 1: I actually went We make pizza probably i'd say two

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Speaker 1: three times a month in our household, generally sort of

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Speaker 1: once a week, if not once every fortnight. So we're

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Speaker 1: big pizza lovers in this household. And I went out

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Speaker 1: and got these ones last week, so I can vauch

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Speaker 1: that they taste pretty good. And this is the one

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Speaker 1: that my friend ended up grabbing as well. So it's

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Speaker 1: Zaidella rosa low carb, high protein pizza base. So that's

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Speaker 1: two fifty grams and there's four servings per pas. There's

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Speaker 1: two bases in there, and they want you to have

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Speaker 1: half a bases a serving. So looking at the ingredient list,

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Speaker 1: we've got wheat flour fortified with some diamonde and folic acid,

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Speaker 1: which is very normal with a fortification process, followed by water, starch, powder,

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Speaker 1: farber protein which adds a little bit of extra protein

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Speaker 1: in there, followed by gluten, canola oil, olive oil, salt, sugar,

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Speaker 1: and yeast. So not too bad ingredient wise, and they're

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Speaker 1: definitely adding a couple of extra things in there to

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Speaker 1: kind of fortify and boost up the protein content, and

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Speaker 1: they're looking per hundred grams. We've got five sixty kilodels,

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Speaker 1: so the lowest out of the three that we've reviewed

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Speaker 1: energy wise, ten point five grams of protein. Definitely the

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Speaker 1: highest that we've reviewed protein wise as well, looking at

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Speaker 1: two grams of fat total per hundred grams, with point

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Speaker 1: two of that being saturated. Sixteen grams of carbohydrates, so

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Speaker 1: definitely even lower, like half the amount of the cauliflower

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Speaker 1: pizza base, which I find is quite interesting as well,

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Speaker 1: because I think naturally people would think, oh, the cauliflower

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Speaker 1: one's got to be significantly lower in cauliflower, Like I

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Speaker 1: said to one of my clients who had previously tried

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Speaker 1: keto and obviously got nowhere was buying that on a

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Speaker 1: kido diet. But it's still got a significant amount of carbonate.

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Speaker 1: So it's got sixteen grams of car per hundred grams,

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Speaker 1: which is actually quite low. It's the equivalent of roughly

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Speaker 1: a slice of bread zero point four grams of sugar.

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Speaker 1: It doesn't list dietary fiber, but I imagine between the

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Speaker 1: wheat flour and the fiber protein, it would have some

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Speaker 1: fiber in there. And then three hundred and forty milligrams

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Speaker 1: of sodium, so not indignificant, but also nothing crazy like

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Speaker 1: eight hundred milligrams in the first pizza base. So I

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Speaker 1: quite like it. From a macro nutrient perspective, I would

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Speaker 1: say that most people would happily eat half of that base.

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Speaker 1: It actually does tastes pretty good though. It's nice. It's light,

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Speaker 1: it's not too dense or anything, and it makes a

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Speaker 1: really nice pizza. And because of the high protein content,

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Speaker 1: I just put cheese and veggies online and you know,

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Speaker 1: they got me pretty close to her I needed. I

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Speaker 1: had a big side stiled with it and I found

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Speaker 1: it a really really tasty, tasty meal and me had

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Speaker 1: a little nibble on of some of the bases well,

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Speaker 1: and she quite enjoyed it. So I quite like this one.

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Speaker 1: This was sort of my recommendation of the three today,

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Speaker 1: and it's a Nausy made product as well, which we like.

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Speaker 2: Can we just go back to your comment she tried

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Speaker 2: keto and obviously got nowhere, which is why you're seeing

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Speaker 2: me now gold on a Sunday morning. I just don't know.

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Speaker 2: That was a nice comment. I like this one too,

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Speaker 2: and I'm glad you've tasted it and it tastes good

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Speaker 2: because I like it that the ingredient list is really clean.

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Speaker 2: Because there's a couple of low car pizza bases. There's

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Speaker 2: one in the frozen section in the supermarket, and also

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Speaker 2: I tend to go for the high protein Woolies one

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Speaker 2: one because I find these products are quite tricky to

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Speaker 2: track down in the fresh section. So I was gonna

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Speaker 2: ask you did you get your pizza bas at Wollies

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Speaker 2: or Coals, and there's available at both.

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Speaker 1: This is one I found at Woolies.

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Speaker 2: I find them quite hard. They're sort of along that

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Speaker 2: bottom shelf and often sold out, so they can be

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Speaker 2: tricky to track down. But I think from memory this

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Speaker 2: is a much cleaner ingredient list than the ones I've

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Speaker 2: previously looked at or even recommended. So I will actually

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Speaker 2: recommend this now because I really like it too. I'm

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Speaker 2: with you. I just think as long as you stick

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Speaker 2: to that half a pizza maximum as a serve, it's preferable.

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Speaker 2: And you know that's giving you, you know, about twenty

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Speaker 2: grams of carb. That's about as low as you're going

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Speaker 2: to get for a pizza base that is actually even

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Speaker 2: tastes like pizza.

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Speaker 1: Upbout twenty five grams.

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Speaker 2: Yeah, a couple of slices of bread. The protein is

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Speaker 2: really strong on it, sodium is reasonable. You know, you

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Speaker 2: look this sugar, but it's right down the end of

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Speaker 2: the list. It's pretty low in there. Yeah, I like

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Speaker 2: it as well, and as I said, it's reassuring to

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Speaker 2: know that it actually tastes quite good. And I'm with you.

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Speaker 2: The key with pizzas is I'll do the pisada on

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Speaker 2: the bottom with loads of roasted veggies and then a

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Speaker 2: white cheese like a fetta or a goat's cheese, maybe

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Speaker 2: a big you know, throw of a rocket on the

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Speaker 2: top at the end. So yeah, I really like it.

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Speaker 2: I'd give it an eight and a half even nine

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Speaker 2: out of ten. It would certainly be my choice of

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Speaker 2: the healthiest versions available, and I will yes swop over

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Speaker 2: to what I'm recommending to that one. And you know,

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Speaker 2: four fifty it's much much lower price wise than the

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Speaker 2: pizza getting from the takeaway shop now, and you would

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Speaker 2: argue healthier as well, So great find.

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Speaker 1: Yeah, I quite like this one already. Guys. Well again,

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Speaker 1: that brings us to the end of another episode, So

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Speaker 1: if you haven't done so ready. We would love if

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Speaker 1: you could subscribe to the podcast and don't forget. Available

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Speaker 1: on our website, which is the nutritioncouch dot Com. We

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Speaker 1: have our recordings from our live events last year. If

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Speaker 1: you're interested in hormone scut health and fat loss, these

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Speaker 1: are the recordings for you. You can watch it from the

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Speaker 1: comfort of your own home. And we also, of course

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Speaker 1: have our wonderful Product Guide which takes you through over

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Speaker 1: one hundred and thirty of our favorite supermarket products, so

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Speaker 1: you don't have to do the time intensive label reading

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Speaker 1: at the supermarkets. You can just buy the product guide

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Speaker 1: have it on your phone, and there's heaps and heaps

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Speaker 1: of recommendations that Susie and I give to our clients

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Speaker 1: every day but also buy for our own families, so

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Speaker 1: they're available all on the nutritioncouch dot com. And we

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Speaker 1: will catch you guys next week. You on Sunday Steed

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Speaker 1: to be the nostom Artist