Cheese Pizza o Minimum 15-16 inches; o 8 equal slices using an 8-cut Pizza Equalizer to yield a minimum of 2.0 bread exchange (32 grams of flour in each slice) and 2 ounces of lean protein (2 oz. of pre-cooked cheese) per slice; o Pizza dough must contain 51% or more whole grain flour by weight. Acceptable whole grain flour products include 100% whole wheat, 100% white whole wheat, and 100% whole grain; o Pizza shall include part or all low-fat cheese; and o Total fat content of cheese pizza shall not exceed 30% of calories. o Vendor must provide a manufacturer ingredient list for each of the products used to make the pizza to assist in the protection of students with food allergies. o Each slice must meet food-based meal pattern requirements for protein and breads under the National School Lunch program. • Pepperoni Pizza o Meets same qualifications as listed for the cheese pizza above; and o Vendor must provide a detailed company specification that describes the type of pepperoni being used and the amount that is added to each pizza and/or slice.
