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!