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Original Pizza Dough, Original

Processing Score
5.8Highly Processed
Nutrition Score
6.5/10Good

The processing score reflects 15 ingredients, including enriched flour or grain. No nutrient exceeds our high thresholds.

Nutrition Highlights

Little Or No Cholesterol ListedGood Protein Source
Original Pizza Dough, Original Crusts & Dough
Data Updated
Oct 18, 2026
UPC
759008192667
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Nutrition Facts
Serving size57 g
Amount per serving
Calories
120
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 260mg
11%
Total Carbohydrate 24g
9%
Dietary Fiber 1g
4%
Total Sugars 1g
Protein 5g
Vitamin D 0mcg
0%
Calcium 10mg
1%
Iron 1.6mg
9%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

6 listed · 2 flagged for review

ENRICHED FLOUR (WHEAT FLOUR, UNBLEACHED, UNBROMATED, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, 2% OR LESS OF YEAST, SALT, SOYBEAN/CANOLA OIL, CANE SUGAR.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

What These Ingredients Tell Us

We group Original Pizza Dough, Original's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Industrial FermentationProcessing indicator

In this product: 2% Or Less Of Yeast.

Industrial fermentation for additive production.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Vegetable OilsProcessing indicator

In this product: Soybean/Canola Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Sugars & Natural SweetenersProcessing indicator

In this product: Cane Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

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The Avoid List box in Ketzal, naming wheat and milk ingredients

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