Description
What is Optimize Pizza Fast?
Unlike traditional pizza bases, made from refined flours and which have a high carbohydrate content, Optimize Pizza Fast It has been made with the best selection of ingredients. With more than 30% protein in its composition, and a high percentage of fiber, Optimize Pizza Fast is the ideal ally for preparing the best Italian-style pizzas.
It has been handcrafted. Vegetable protein comes from various sources with the aim of achieving a complete aminogram. Now it is easier to prepare your favorite pizzas, without going off the diet and improving your diet.
Optimize Pizza Fast It belongs to the Optimize line: it has been created in order to promote foods that have a low glycemic load, in order to avoid large spikes in insulin. Optimize Pizza Fast, like all the products in it, has a low glycemic load, as a result, the insulin spike that is generated is much lower. It is ideal for preparing your favorite Italian-style pasta recipes, and maintaining good healthy habits.
What are the benefits of Optimize Pizza Fast?
Optimize Pizza Fast It is the new way to enjoy delicious homemade pizzas, Italian style, in a healthy way, and adapting to your daily objectives and goals.
Conventional pizza bases are made from different types of flour, which are sources of carbohydrates. It has a reduced amount of carbohydrates, and is low on the glycemic index.
Optimize Pizza Fast, on the other hand, has been made with a selection of ingredients in order to improve its nutritional composition.One of the features that Optimize Pizza Fast stands out for is its protein content, since it provides 13 grams of protein for each serving of toast.
The protein source is complete thanks to the combination of various sources, which as a result provides a complete aminogram. It has been made with virgin olive oil, an excellent source of essential fatty acids such as Omega 3.
It also has more than 15 grams of fiber. Thanks to the high fiber content, in combination with the proteins, it has a great satiating power.
