MOD Pizza gluten-friendly and cauliflower crust are two different captured products. In the dated nutrition snapshot, the gluten-friendly crust row lists 710 calories, while the cauliflower crust row lists 590 calories. They also differ in carbohydrates, sodium, fat, sugars, and protein, so the names should not be treated as interchangeable labels for one crust.
The comparison below uses MOD Pizza official nutrition information captured on 2026-07-14. It explains the published rows, not current restaurant availability or suitability for an allergy, celiac disease, intolerance, or medical diet.
Gluten-friendly vs cauliflower crust nutrition
| Item | Serving | Calories | Fat | Sodium | Carbs | Protein |
|---|---|---|---|---|---|---|
| gluten-friendly | Serving as listed | 710 | 6 g | 850 mg | 156 g | 6 g |
| cauliflower crust | Serving as listed | 590 | 14 g | 1100 mg | 87 g | 18 g |
The 120-calorie difference is only the beginning. Gluten-friendly crust is listed with 156 grams of carbohydrates and 6 grams of protein. Cauliflower crust is listed with 87 grams of carbohydrates and 18 grams of protein. The cauliflower row is higher in fat at 14 grams versus 6, and higher in sodium at 1,100 milligrams versus 850.
Use the full nutrition reference to see cholesterol, saturated fat, trans fat, fiber, and sugars alongside the fields in this table. A comparison based only on calories would miss several material differences between the rows.
Are gluten-friendly and cauliflower crust the same thing?
No. The nutrition source gives them separate names and separate complete rows. The captured allergen source also presents them as separate crust entries with their own ingredient text and published marker cells. Selecting one should not be assumed to select the other, and a label or marking on an order should be checked against the actual product requested.
The cauliflower crust calorie guide goes deeper on the 590-calorie serving and explains why a complete crust row can be confused with a smaller customization value.
Does “gluten-friendly” mean gluten-free?
The wording itself signals a limit: this captured product is named “gluten-friendly,” not certified here as gluten-free. More importantly, MOD Pizza’s captured allergen guidance describes a shared serving line and does not support a guarantee that a restaurant order will be free from gluten or allergen cross-contact.
Cauliflower as an ingredient concept does not change that operational limit. A cauliflower crust cannot be assumed safe based on its name, appearance, or calorie profile. Review the dated allergen and ingredient reference and contact the restaurant about current ingredients, substitutions, tools, surfaces, and preparation when the distinction affects health or safety.
Nutrition rows can compare published nutrients. They cannot certify how a specific restaurant order was prepared.
Which crust has fewer calories and carbs?
Within this snapshot, cauliflower crust has fewer calories and fewer carbohydrates: 590 calories and 87 grams of carbohydrates, compared with 710 calories and 156 grams for gluten-friendly crust. That does not make the cauliflower row lower in every field. It contains more fat, saturated fat, cholesterol, sodium, sugars, and protein in the captured data.
This is why “which is lower?” needs a named field. Cauliflower is lower for calories and carbohydrates here. Gluten-friendly is lower for fat and sodium. Neither result establishes a universally healthier choice, and neither answers a gluten or allergen safety question.
How these crust rows fit into a complete pizza
Both rows describe crust servings, not finished pizzas. Sauce, cheese, meat, vegetables, and finishing ingredients can change the complete nutrition total. Restaurant portions can also differ from a component reference. The crust and toppings guide keeps each published serving label visible so component comparisons are not mistaken for exact build-your-own totals.
For a careful comparison, keep the pizza concept and toppings as consistent as possible, change only the crust, and verify whether a complete finished-product row exists. If it does not, treat the component data as directional source information rather than a guaranteed order total.
Decision checklist
- Choose by the exact product name, not by appearance alone.
- For calories and carbs in this snapshot, cauliflower is lower.
- For fat and sodium in this snapshot, gluten-friendly is lower.
- Do not infer gluten-free or allergen-free status from either name.
- Confirm current ingredients, availability, and shared-line practices with official sources and the restaurant.
The useful conclusion is specific: these are distinct crusts with distinct nutrition rows. Compare the field that matters to your planning, then handle gluten and allergen questions through current operational guidance rather than through the calorie table.
