Barcode · 0070253102349
Rising Crust Pepperoni Pizza
How we calculate the Looksee Score →
Sold in United States
Allergens & Diet
6 allergens present
Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.
Contains
Nutrition
Per 100 g
1 serving = 0.166 PIZZA (134 g)
Values from the manufacturer label, normalised per 100 g for comparison.
Tap any row for what it means and how it stacks against an adult's daily reference.
Fruit, veg & nuts content: 6% by weight — used in the Nutri-Score calculation.
Micronutrients
Vitamins & minerals
Per 100 g. Bars show % of an adult's daily reference intake. Tap any row for details.
Additives
5 detected
Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.
Rules differ from the global default for at least one additive on this label.
Avoid · 1
Preservative
Use sparingly · 2
Antioxidant
Generally safe · 2
Acidity regulator
Emulsifier
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Ingredients
6 items
Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.
Tap any ingredient to learn more. Colored dots mark flagged additives.
Show raw label text
Crust (enriched wheat flour [wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], water, soybean oil, sugar, yeast, corn meal, leavening [sodium bicarbonate, sodium aluminum phosphate], salt, natural & artificial flavors and soy lecithin), sauce (water, tomato paste, salt, spices, dehydrated garlic, natural flavors, sugar, malic acid), 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, spices, dextrose, lactic acid starter culture, oleoresin of paprika, sodium ascorbate, flavoring, sodium nitrite, bha, bht, citric acid).
Data source
From Open Food Facts, licensed CC BY-SA 4.0.
Last updated May 14, 2026