PIZZA CRUST SUBSTITUTE COMPRISED

Brand Owner Address Description
PIZZA CRUST MADE WITH SUPERFOOD INGREDIENTS BROCCOLI ALMONDS AVOCADO & KALE THE REAL GOOD FOOD COMPANY 111 N. Maryland Avenue Glendale CA 91206 Pizza crust substitute comprised of vegetables, namely, cauliflower, kale and broccoli, eggs, avocado, nuts and cheese; pizza crusts that are grain free and gluten free, namely, made from cauliflower, kale, broccoli, avocado, eggs, nuts and cheese; low-carbohydrate, high protein pizza crust substitute comprised of vegetables, namely, cauliflower, kale and broccoli, eggs, avocado, nuts and cheese;The mark consists of the words MADE WITH in cursive writing to the right of the words PIZZA CRUST the word SUPERFOOD under the words PIZZA CRUST the word INGREDIENTS in all caps under the letters S and U in the word SUPERFOOD a depiction of broccoli under the word SUPERFOOD with the word BROCCOLI in all caps under the depiction of broccoli, a depiction of almonds under the word SUPERFOOD with the word ALMONDS in all caps under the depiction of almonds, a depiction of avocados under the word SUPERFOOD with the word AVOCADO in all caps under the depiction of avocados, a depiction of kale under the word SUPERFOOD with the word KALE in all caps under the depiction of kale, and a hand signaling thumbs up connected to a sleeve under the words and depictions above.;Vegetables, namely, cauliflower, kale and broccoli, combined and formed together with eggs, avocado, nuts and cheese to resemble pizza crust;PIZZA CRUST MADE WITH SUPER FOOD INGREDIENTS BROCCOLI ALMONDS AVOCADO AND KALE;Color is not claimed as a feature of the mark.;PIZZA CRUST MADE WITH SUPERFOOD INGREDIENTS, BROCCOLI, ALMONDS, AVOCADO, KALE, AND THE DESIGNS OF BROCCOLI, ALMONDS, AVOCADO, AND KALE;
 

Where the owner name is not linked, that owner no longer owns the brand

   
Technical Examples
  1. The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that provides: an improved method for manufacturing dough products; an improved method for packaging dough products; and an improved method for storing dough products.