King Arthur Baking Company Inc. — Keto Wheat Pizza Crust Mix, Keto Wheat Pizza
by King Arthur Baking Company Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
King Arthur Baking Company Inc. manufactures this product, which has been analyzed against the full MRT 176 panel — comprising 149 foods and 27 chemical additives — to identify potential immune-mediated sensitivities.
MRT Safety Assessment
This product contains 5 MRT-tested substances: Wheat, Whey, Barley, Malt, and Yeast (Baker’s). The presence of multiple grains and dairy-derived proteins classifies this product as high risk. Given the number of triggers found, this item is not suitable for the elimination or reintroduction phases and requires practitioner guidance for inclusion in a maintenance diet.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 5
- Safe Ingredients: 5
- Unknown/Ambiguous: 1 (enzyme)
- LEAP Phase Compatibility: Phase 3 — Practitioner Guided
Flagged Ingredient Mapping
The following ingredients were identified as matching substances on the MRT 176 panel:
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| vital wheat gluten | Wheat | Direct Match |
| modified wheat starch | Wheat | Direct Match |
| whey protein concentrate | Whey | Direct Match |
| wheat flour | Wheat | Direct Match |
| malted barley flour | Barley | Direct Match |
| malted barley flour | Malt | Direct Match |
| inactive yeast | Yeast (Baker’s) | Direct Match |
| yeast | Yeast (Baker’s) | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: enzyme. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 5 MRT-tested substances identified, this product is not recommended during Phase 1 or Phase 2. Phase 3 (Maintenance) patients should consult their Certified LEAP Therapist.
UPC Code: 071012060177
Assessment Methodology
This assessment was generated using Wellbloom’s automated clinical analysis pipeline. Each ingredient was cross-referenced against the complete MRT 176 panel — including 149 food antigens and 27 chemical additives.
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.
Whey is a dairy-derived protein tested separately from whole cow's milk on the MRT panel. Found in protein powders, baked goods, processed cheese, and many sports nutrition products.
Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.
What This Means For Your Diet
With 5 identified triggers, this product has a high concentration of MRT-tested substances. The probability that at least one of these triggers is reactive on your personal panel is statistically significant.
This product is not recommended during Phase 1 (Elimination) or Phase 2 (Reintroduction). It may only be considered during Phase 3 (Maintenance) after your Certified LEAP Therapist has confirmed that all 5 substances scored Green on your individual MRT results.
Products with 3 or more MRT panel triggers require individualized evaluation. Do not attempt to self-assess — your CLT has the clinical training to weigh multiple reactive substances and potential cross-reactivity.
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