Starmaker, that's what I was wondering. Here's a lil bit of the Vancouver Sun article:

"Green said Panago studied how to reduce the key ingredients that account for the highest carbs in a slice of pizza, and flour is a big culprit.

"We tried to find low-carb alternatives that have the greatest impact on the carb count and the lowest impact on the flavour," he said.

To do that, Panago has replaced flour with a combination of wheat gluten, corn starch and oat fibre. You might expect it to taste like cardboard, but it just tastes like a skinny version of the full deal, and it's still steady enough to hold all those toppings."