Thin Crust Mega Meat Pizza

Processing Score

15.0Ultra-Processed

02.55.08.010+

Nutrition Score

4/10Fair

The processing score reflects 69 ingredients, including preservatives, modified ingredients, enriched flour or grain, plus 2 more we flag. The nutrition score reflects high sodium and saturated fat.

Nutrition Highlights

Good Protein Source

Nutrient Alerts

High SodiumHigh Saturated Fat

Data Updated

Oct 18, 2026

UPC

078742028996

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Nutrition Facts

Serving size137 g

Amount per serving

Calories

380

% Daily Value*

Total Fat 21g

27%

Saturated Fat 10g

50%

Trans Fat 0g

Cholesterol 50mg

17%

Sodium 1000mg

43%

Total Carbohydrate 31g

11%

Dietary Fiber 1g

Total Sugars 8g

Protein 16g

Calcium 200mg

15%

Iron 2.7mg

15%

Potassium 290mg

* 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

23 listed · 7 flagged for review

TOMATOES (WATER, TOMATO PASTE), ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), COOKED ITALIAN SAUSAGE (PORK, SPICES, SALT, FLAVORINGS, SUGAR), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF: WATER, DEXTROSE, SPICES, SMOKE FLAVORING, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, FLAVORING, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID, CONTAINS ONE OR MORE OF: PAPRIKA, OLEORESIN OF PAPRIKA), COOKED BEEF PATTY TOPPING MIX (HAMBURGER [BEEF, SEASONING {SALT, GROUND BLACK PEPPER, WHOLE ANISE}], WATER, SOY PROTEIN CONCENTRATE, TEXTURED VEGETABLE PROTEIN [SOY FLOUR, SALT]), BACON WITH SMOKE FLAVORING ADDED (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE), OF: SHORTENING (PALM OIL, NATURAL FLAVOR, SOY LECITHIN), WATER, VEGETABLE OIL (SOYBEAN, AND/OR CANOLA OIL), SUGAR, SALT, YEAST, PARMESAN CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), MODIFIED FOOD STARCH, DEXTROSE, SPICE, ONION, DEHYDRATED ROMANO CHEESE (CULTURED PASTEURIZED SHEEP'S AND COW'S MILK, SALT, ENZYMES), GARLIC POWDER, CITRIC ACID, DOUGH CONDITIONER (WHEAT STARCH, L-CYSTEINE HYDROCHLORIDE, AMMONIUM SULFATE).

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 Thin Crust Mega Meat Pizza'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.

Modified StarchesStrong UPF marker

In this product: Modified Food Starch.

Chemical modification is a hallmark of UPF.

Sugars & Natural SweetenersProcessing indicator

In this product: Cooked Italian Sausage (Pork, Spices, Salt, Flavorings, Sugar), Chicken And Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% Or Less Of: Water, Dextrose, Spices, Smoke Flavoring, Lactic Acid Starter Culture, Sodium Ascorbate, Flavoring, Garlic Powder, Sodium Nitrite, Bha, Bht, Citric Acid, Contains One Or More Of: Paprika, Oleoresin Of Paprika), Bacon With Smoke Flavoring Added (Cured With Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite), Sugar, and 1 more.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Vegetable OilsProcessing indicator

In this product: Of: Shortening (Palm Oil, Natural Flavor, Soy Lecithin), Vegetable Oil (Soybean, And/Or Canola Oil).

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Salt & SodiumProcessing indicator

In this product: Salt.

Basic preservative, but high amounts indicate processing.

Industrial FermentationProcessing indicator

In this product: Yeast.

Industrial fermentation for additive production.

Food AcidsProcessing indicator

In this product: Citric Acid.

Common in both traditional and industrial foods.

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