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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 eruptions 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 Leanne

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Speaker 1: and I'm cz Burrow, and as two of Australias 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: were reviews free popular pizza bases in will West and

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

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

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Speaker 1: So it's the Toscano Saldo Pizza Bass. So 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 help 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. 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 sowdo 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 hundre 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 sat traded fat,

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

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Speaker 1: that being sugars with a little bit of that being

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Speaker 1: added sugar, and eight hundred milligrams of sodium. It's actually

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Speaker 1: quite a lot of salt in this product, So for me,

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Speaker 1: it's actually quite high energy for a very small amount.

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

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

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

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

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

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

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

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Speaker 1: and 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, are

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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 got house 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 Astrainem 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 consider lyand 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

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

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Speaker 2: that's almost your entire daily intake in just the base.

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Speaker 2: So absolutely, I'm pretty appalled. And this is a good

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Speaker 2: example of where like Turkish bread, sodium really slips in

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Speaker 2: and I actually can't find anything nutritionally superior. It's like

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

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Speaker 2: of four slices of bread in just half of that.

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Speaker 2: So it's a really high calorie version, and I think

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Speaker 2: there's much 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 fact is generally lower, but also

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Speaker 2: at the momently and I just think it's so expensive

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

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Speaker 2: of four, it's the build on a pizza deliveries not shy.

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Speaker 2: I have one hundred dollars, Like it's literally bread and

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Speaker 2: a bit of topping, Like that's a lot for pizza.

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Speaker 2: Like I grew up in the eighties when we've got

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Speaker 2: two Dominoes for like twenty bucks. So yeah, I think

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Speaker 2: from a family perspective, it can be really cost effective

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Speaker 2: and some of my favorite bases I'll use as a

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

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

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

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

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Speaker 2: better varieties.

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Speaker 1: Available, Yeah, I agree. I really can't find much nutritionally

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Speaker 1: with this, and as well you're charging they're charging a

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Speaker 1: premium price point for this as well, and to me,

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Speaker 1: it's not a premium product. I don't really see anything

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

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

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Speaker 1: And as I said, why is there added sugar And

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Speaker 1: there's so much added salt to that as well. Then

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Speaker 1: when you think what actually goes onto the pizza, a

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Speaker 1: lot of people will put ham or salami and cheese

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Speaker 1: and that's even more salt as well. So I wouldn't

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Speaker 1: really say that this is any healthier than ordering it

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Speaker 1: from a you know, a takeaway shop, depending on what

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Speaker 1: you're putting on it. So thumbs down from me, Susie. Unfortunately,

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

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

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

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Speaker 2: But no, thumbs down. I agree, that's our latest rating,

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Speaker 2: thumbs down, out down. And then the next one she said,

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Speaker 2: but I actually built this one around.

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Speaker 1: My friend was obviously shopping for pizza bases and coals,

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Speaker 1: and she's like, yeah, and which one do I go for?

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Speaker 1: So this is the next one she set me so

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Speaker 1: in woolworst and it's the Picasso Kitchen couliflower base one

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Speaker 1: hundred and seventy grams. So in this one, I think

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Speaker 1: you just get one base, so it's three dollars sixty,

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Speaker 1: So I guess the other one for what was it,

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Speaker 1: seven dollars fifty, you got two bases, so it's around

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Speaker 1: about the same price points. So I guess quite affordable

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Speaker 1: when you look at it from a you know, making

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Speaker 1: your own versus all in from home, because a lot

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Speaker 1: of my local pizza places, you know, not the standard dominos,

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Speaker 1: but the nicer ones, the more you know, Italian kind

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Speaker 1: of restaurant ones easily twenty five dollars a pizza if

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Speaker 1: we get two or three of them. If we've got

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Speaker 1: friends over or something like that. You know, it quickly

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

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Speaker 1: if you're getting takeaway pizza, so it is more affordable

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

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

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

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

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

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

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Speaker 1: I did Kida before, And I say, you don't understand that. Yes,

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Speaker 1: it's cauliflower, but there's quite a lot of flower in

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Speaker 1: that as well. So if we go through this one,

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Speaker 1: the top ingredient is flower followed by a cauliflower forty

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Speaker 1: five percent, so it's actually got more flower in it

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Speaker 1: than anything else, despite being a caulifly based, so definitely

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Speaker 1: not something we would use in a kita or a

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Speaker 1: low carb diet. It's got water, salt, olive, oil, and yeast.

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Speaker 1: So from an ingredient perspective, I actually quite like it,

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

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Speaker 1: It's water, salt, olive oil, and yeast, so I quite

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Speaker 1: like it from a perspective. And then the nutrition information

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Speaker 1: says that there's four servings per pack, which I think

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Speaker 1: is ridiculous because that's you eating a quarter of that pizza.

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Speaker 1: So it's like two small slices. Anybody that I know

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Speaker 1: would eat at least half that base, if not double.

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Speaker 1: So again we'll go per one hundred grams to break

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Speaker 1: it down energy wise, is a lot lower, so it's

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Speaker 1: just under seven hundred kilo duels compared to the inauthentic

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Speaker 1: saldo one was twelve hundred kilo jewels 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 gram 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 sourdough.

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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 USUSI I mustn't mean 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 bass, 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: three 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 fooled. 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 a cauliflower base. It doesn't really counter

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Speaker 1: it's you know, got no calories in it, but it

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Speaker 1: definitely does. There's more you know, there's more flower in

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Speaker 1: there than cauliflowers. So I think that's interesting for a

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Speaker 1: lot of people to note. But I don't mind it.

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Speaker 1: I think from an ingredient perspective, it's quite good, and

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Speaker 1: you know, I like the addition it's high five, it's

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Speaker 1: quite low fat, it's got semi decent amount of protein

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Speaker 1: in there, not that we're looking for protein in a

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Speaker 1: base or anything, But I don't mind it. What do

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Speaker 1: you think? Yeah? I do too.

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Speaker 2: I was actually surprised the percentage of cauliflower is so

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Speaker 2: high because in some of the others I've seen in supermarkets,

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Speaker 2: I know they're trying to sort of similar to couliflower

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Speaker 2: rice and zucchini pasta sort of add this through the

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Speaker 2: pizza bases. But this is one of the best ones

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Speaker 2: I've seen, Like forty five percent is pretty good because

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Speaker 2: if you think about it, like cauliflower is watery, and

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Speaker 2: if you've made a pizza base with it, which I have,

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Speaker 2: it's really hard to get it crunchy and crispy because

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Speaker 2: it tends to go soggy because it's got such a

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Speaker 2: high water content. So the fact they've got forty five

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Speaker 2: percent in there, I'm pretty happy with. I'm happy it's

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Speaker 2: olive oil as well. I like it. Now. My concern

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Speaker 2: is I haven't tried it and so are not great

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Speaker 2: on the mouth. I think if it's tasty, if anyone has,

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Speaker 2: maybe you can let us know and leave it on

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Speaker 2: our inster and let us know.

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Speaker 1: What it's like.

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Speaker 2: But you could get away with basically half and it's

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Speaker 2: you know, I guess if you eat half of it though,

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Speaker 2: it's sixty grams of carp so it's four slices of bread,

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Speaker 2: so it's not insignificant load, but certainly, you know. I

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Speaker 2: think it's a seven out of ten. I quite like

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Speaker 2: it as well. I think that the sodium's really really low.

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Speaker 2: It's not overly hid carbohydrate. You're getting bit of protein,

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Speaker 2: you know, So I wouldn't be against it. It would

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Speaker 2: be sort of middle ground for me, it's actually better

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Speaker 2: than I thought, So yeah, I'll just be interested to

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Speaker 2: see how tastes. 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 chution cout today. I don't mind it, but definitely not. Yeah,

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Speaker 1: don't be fooled that it's the big health halo, Like

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Speaker 1: it's probably a little bit better option on the market.

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Speaker 1: But then again, if you think you're buying it because

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Speaker 1: it's so good, then you're reading the entire thing. You're

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Speaker 1: not really any better off. Like if you ate that

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Speaker 1: 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 need

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Speaker 2: a whole pizza ato slices with salad, and I think

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

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

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Speaker 2: But yeah, I don't disagree. It doesn't mean you can

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Speaker 2: eat the whole thing. It's certainly at least two serves.

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

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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 vouch

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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: Saidella 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 kilodeels,

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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 insignificant, 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 just 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 sailed 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 ons or 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 anasy 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 she's seeing

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

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Speaker 2: know 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 based at Willies

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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 about twenty grams of carb.

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Speaker 2: That's about as low as you're going to get for

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Speaker 2: a pizza base that is actually even tastes like pizza up.

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Speaker 1: About 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 feta or a goats 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 swap over to

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Speaker 2: what I'm recommending to that one and you know, four

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

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

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Speaker 2: 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. Se you on Sunday.

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Speaker 1: The bat wasp to be the nostrom