Packed with protein
Chickpea crust is flavorful and crisps up nicely
Accurate cooking instructions
Can't feed multiple people
To be fair, I don't eat pizza for its health benefits, I eat it because I love cheese and bread and it makes me happy. It's also a crowd-pleaser, which means no hour-long debate with my husband over where to order takeout from. That said, I absolutely jumped at the thought of a "healthy" pizza option when cauliflower crust first came on the market. The verdict? Watery, tasteless, and disappointing, much like cauliflower rice. As I love chickpeas far more than I love cauliflower, I was cautiously optimistic about about Banza's veggie-based, gluten-free crust.
Banza Supreme Frozen pizza is available to order online in packs of four via the Banza website as well as Amazon. Or, you can shop these frozen pies à la carte in grocery store freezer aisles nationwide. I ordered my Banza pizzas directly from the Banza site and they arrived packed with dry ice in a styrofoam cooler inside of a larder cardboard box. For a limited time, you can also purchase a Susan Alexandra bead kit (like a mini version of the one I tested) with instructions on how to make one mini beaded pizza slice. The kit comes with a coupon for one free Banza pizza, so your beaded art can match your dinner.
About the Banza Supreme Frozen Pizza
Dimensions: 9-inch diameter
Quantity: Four pizzas per pack
Toppings: Mozzarella cheese, white cheddar cheese, provolone cheese, parmesan cheese, red onions, fire-roasted peppers, Beyond Meat plant-based sausage crumbles
Satisfies the following dietary restrictions: Gluten-free, vegetarian
What we like
It's packed with protein
As a vegetarian, legumes are one of my main sources of protein, which means this chickpea crust pizza (yes, pizza!) is actually an incredible protein source. The average daily recommended protein for adults is between 46 to 56 grams depending on your weight, which means if you eat this entire pizza in one sitting like me, you're getting 38 grams of protein at once. (The serving size listed on the box is 1/2 pizza, but I ignored this suggestion seeing as this pizza was relatively small.)
In addition to its chickpea crust, the Banza Supreme also has cheese and Beyond Meat sausage crumbles that make it pack a big protein punch. So if you're a vegetarian looking for a quick, easy, protein-rich meal, Banza Supreme is a great option.
The chickpea crust doesn't taste like cardboard
Unlike countless frozen pizzas before it, this one has crust that actually tastes like something. In fact, the Banza chickpea pizza crust is delightfully flavorful thanks to three magical ingredients: oregano, garlic powder, and salt. I love this frozen chickpea pizza crust and even prefer it over some of the fresh traditional pizza doughs I've eaten.
The directions on the box are accurate
Despite my absolute disaster of an oven—we rent, so I'm relatively powerless here—my pizza came out perfectly cooked according to the directions on the box. I cooked it for 14 minutes at 400°F and it was, as the box promised, lightly golden and heated through.
What we don’t like
This frozen pizza won't feed a crowd
While this 9-inch pizza is ideal for one, it won't feed two adults as the box suggests. There's no world in which my husband and I could each eat half of this pizza and feel full without supplementing with another dish. If I planned to feed a crowd, I'd heat up a few of these and make a big side salad to serve along with it. The relatively small size of Banza pizzas isn't a dealbreaker, but certainly something to keep in mind when meal planning.
Should you buy the Banza Supreme Frozen Pizza?
Yes, this frozen pizza is just as delicious as it is nutritious
This frozen pizza is lightyears beyond cauliflower crust pizza in terms of taste, texture, and nutritional value. At almost $50 for a 4-pack, each Banza Supreme Frozen Pizza costs about $12.50, which is more than you'd pay for other frozen pizzas but certainly less than you might pay for pizza delivery. I've officially added Banza Supreme to my weekly rotation and now I reach for it whenever I need a quick lunch or an easy pre-made dinner.
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Meet the tester
Kitchen & Cooking Editor
Madison Trapkin is the kitchen & cooking editor at Reviewed. Formerly the editor-in-chief of Culture Magazine, Madison is the founder of GRLSQUASH, a women's food, art, and culture journal. Her work has also appeared in The Boston Globe, Cherrybombe, Gather Journal, and more. She is passionate about pizza, aesthetic countertop appliances, and regularly watering her houseplants. She holds a Bachelor's degree from the University of Georgia and a Master's of Liberal Arts in Gastronomy from Boston University.
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