Thin & crispy crust pizza, cheese

100
Safe
Safety Score (out of 100)

Thin & crispy crust pizza, cheese receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.

Barcode
0011161037613
Nutri-Score
d
NOVA Group
4 — Ultra-processed
Serving Size
0.25 PIZZA (136 g)

What the Data Says About

Thin & crispy crust pizza, cheese carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.

Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.

On the NOVA processing scale, Thin & crispy crust pizza, cheese is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of D reflects nutritional balance — calories, saturated fat, sugar, sodium versus fiber, protein, and produce content — which again is a distinct dimension from additive safety and worth weighing alongside the scores above.

Safety Profile at a Glance

Composite safety metrics for Thin & crispy crust pizza, cheese
Metric Value Source
PlainFoodSafe Score 100/100 FDA SAFFA + CSPI composite
Flagged ingredients 0 CSPI/FDA review
NOVA processing group Group 4 OpenFoodFacts
Nutri-Score D OpenFoodFacts

Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.

Ingredient Safety Analysis

1
Crust:
2
Enriched Wheat Flour
3
Wheat Flour
4
Benzoyl Peroxide
COLOR OR COLORING ADJUNCT, FLOUR TREATING AGENT
GRAS
5
Bleaching Agent
6
Niacin
NUTRIENT SUPPLEMENT
GRAS
7
Reduced Iron
8
Ascorbic Acid
ANTIMICROBIAL AGENT, ANTIOXIDANT, COLOR OR COLORING ADJUNCT, DOUGH STRENGTHENER, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT, PH CONTROL AGENT, SEQUESTRANT, STABILIZER OR THICKENER
GRAS
9
Thiamine Mononitrate
NUTRIENT SUPPLEMENT
GRAS
10
Riboflavin
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT
GRAS
11
Amylase
Flavoring
Safe
12
Folic Acid
NUTRIENT SUPPLEMENT
Approved
13
Water
14
Palm And Modified Palm Oil Shortening
15
Sugar
Sweetener
Cut Back
16
Canola Oil
17
Yeast
18
Salt
Flavoring
Cut Back
19
Milk Protein Concentrate
20
Baking Powder
21
Sauce:
22
Tomato Paste
23
Organic Tomato Puree
24
Organic Extra Virgin Olive Oil
25
Garlic
FLAVORING AGENT OR ADJUVANT
GRAS
26
Spices
27
Black Pepper
28
Oregano
29
Onion
30
Fennel
31
Modified Food Starch
32
Organic Basil
33
Dehydrated Parsley
34
Toppings: Organic Mozzarella Cheese
35
Partly Skimmed Milk
36
Bacterial Culture
37
Calcium Chloride
ANTICAKING AGENT OR FREE-FLOW AGENT, DRYING AGENT, ENZYME, FIRMING AGENT, FREEZING OR COOLING AGENT, DIRECT CONTACT, FUMIGANT, HUMECTANT, MALTING OR FERMENTING AID, PH CONTROL AGENT, PROCESSING
GRAS
38
Microbial Enzyme
39
Provolone Cheese
40
Milk
41
Lipase
ENZYME, FLAVORING AGENT OR ADJUVANT, PROCESSING AID
Listed
42
Fontina Cheese
43
Asiago Cheese
44
Parmesan Cheese
45
Cellulose
Emulsifier
Safe
46
To Prevent Caking
47
Natamycin
FUMIGANT
Safe Approved
48
Antimicrobial
49
Romano Cheese
50
Antibicrobiali

Full Ingredient List

Crust: (enriched wheat flour [wheat flour, benzoyl peroxide (bleaching agent), niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid], water, palm and modified palm oil shortening, sugar, canola oil, yeast, salt, milk protein concentrate, baking powder), sauce: (water, tomato paste, tomato puree, extra virgin olive oil, garlic, sugar, salt, spices [black pepper, oregano, onion, fennel], modified food starch, basil, parsley), toppings: mozzarella cheese (partly skimmed milk, bacterial culture, salt, calcium chloride, microbial enzyme), provolone cheese (milk, bacterial culture, salt, calcium chloride, lipase, microbial enzyme), fontina cheese (milk, bacterial culture, salt, microbial enzyme, calcium chloride), asiago cheese (partly skimmed milk, salt, lipase, bacterial culture, microbial enzyme, calcium chloride), parmesan cheese (milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzyme, bacterial culture, natamycin (antimicrobial), romano cheese (milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzyme, bacterial culture, natamycin (antibicrobiali), powdered cellulose (to prevent caking).

Categories

Meals Pizzas pies and quiches Pizzas

Data Sources

Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.

Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.

This information is for reference only and does not constitute dietary or medical advice.

Related

Data sourced from official FDA, USDA, and CDC food-safety databases. See our methodology for details. Retrieved and formatted by PlainFoodSafe Editorial