Which food has less impact on blood sugar?

CRUST (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME], WATER, SEMOLINA, DEXTROSE, SOYBEAN OIL, PALM OIL, SALT, YEAST, CULTURED WHEAT STARCH, OLIVE OIL, SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, DOUGH CONDITIONER [DIACETYL TARTARIC ACID ESTER OF MONO AND DIGLYCERIDES, WHEAT GLUTEN, SUGAR, DEXTROSE, WHEAT FLOUR, GUAR GUM, ACTIVE MALT FLOUR, CALCIUM PYROPHOSPHATE, ASCORBIC ACID, L-CYSTEINE], CITRIC ACID, SOY LECITHIN [PROCESSING AID]), SAUCE (WATER, TOMATO PASTE, SOYBEAN OIL, MODIFIED FOOD STARCH, SALT, SEASONING [SALT, PAPRIKA, SPICES, ONION POWDER, GARLIC POWDER, PARMESAN CHEESE {PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES}], SPICES, GARLIC POWDER, XANTHAN GUM), LOW MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF: SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, FLAVORING, SODIUM NITRITE, PRESERVATIVES [BHA, BHT, CITRIC ACID]), FULLY COOKED HOT HAM CAPICOLA WATER ADDED COATED WITH DEXTROSE, FLAVORING AND OLEORESIN OF PAPRIKA (CURED WITH WATER, SALT, SUGAR, CONTAINS 2% OR LESS OF: SODIUM LACTATE, SODIUM PHOSPHATE, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE), COOKED ITALIAN STYLE PIZZA TOPPING (SAUSAGE [PORK, MECHANICALLY SEPARATED CHICKEN, SPICES, SALT, WATER, SUGAR, PAPRIKA, FLAVORINGS, SODIUM PHOSPHATES], WATER, TEXTURED VEGETABLE PROTEIN [SOY FLOUR, SOY PROTEIN CONCENTRATE, CARAMEL COLOR]), COOKED BACON TOPPING (BACON CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE), GARNISH (GRATED PARMESAN CHEESE [PARMESAN CHEESE {PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES}, CELLULOSE {ANTICAKING}], GRATED ROMANO CHEESE [ROMANO CHEESE {PASTEURIZD COW'S MILK, CHEESE CULTURE, SALT, ENZYMES}, CELLULOSE {ANTICAKING}], DEHYDRATED GARLIC, SPICE).