Flatbread pizza

95
Safe
Safety Score (out of 100)

Contains 1 flagged ingredient

Flatbread pizza receives a safety score of 95/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 1 ingredient that have been flagged for potential safety concerns by regulatory or consumer advocacy databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.

Barcode
0030223018636
NOVA Group
4 — Ultra-processed
Serving Size
0.5 PACKAGE (138 g)

What the Data Says About

Flatbread pizza carries a composite safety score of 95/100, 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 identified 1 flagged ingredient in this product — components that at least one official source has classified as requiring caution, targeted avoidance, or further evaluation. Flagged ingredients are the items most likely to surface in FDA inspection findings, state-level ingredient bans, or outbreak-related recall notices, so the per-ingredient breakdown below is the most useful lens for anyone screening this product for a specific dietary concern.

On the NOVA processing scale, Flatbread pizza 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.

Safety Profile at a Glance

Composite safety metrics for Flatbread pizza
Metric Value Source
PlainFoodSafe Score 95/100 FDA SAFFA + CSPI composite
Flagged ingredients 1 CSPI/FDA review
NOVA processing group Group 4 OpenFoodFacts
Nutri-Score Not available OpenFoodFacts

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

Ingredient Safety Analysis

1
Rustic Flatbread
2
Enriched Unbleached Wheat Flour
3
Wheat Flour
4
Malted Barley Flour
5
Ascorbic Acid Added As A Dough Conditioner
6
Niacin
NUTRIENT SUPPLEMENT
GRAS
7
Reduced Iron
8
Thiamine Mononitrate
NUTRIENT SUPPLEMENT
GRAS
9
Riboflavin
COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT
GRAS
10
Folic Acid
NUTRIENT SUPPLEMENT
Approved
11
Water
12
Whole Wheat Flour
13
Soybean Oil
14
Yeast
15
Nonfat Dry Milk
16
Organic Extra Virgin Olive Oil
17
Sugar
Sweetener
Cut Back
18
Salt
Flavoring
Cut Back
19
Dry Sourdough Or Rye
20
Fermented Rye Flour
21
Enzyme
22
Wheat Starch
FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FORMULATION AID, SOLVENT OR VEHICLE, STABILIZER OR THICKENER, TEXTURIZER
GRAS
23
Bbq Sauce
24
High-fructose corn syrup
Sweetener
Cut Back
25
Tomato Paste
26
Molasses
27
Distilled Vinegar
28
Food Starch-modified
29
Natural Smoke Flavor
30
Spices
31
Includes Mustard
32
Sodium Benzoate And Potassium Sorbate
33
As Preservatives
34
Onion
35
Garlic
FLAVORING AGENT OR ADJUVANT
GRAS
36
Natural & Artificial Flavors
37
Seasoned Shredded Pork
38
Caramel Color Added
39
Pork
40
Pork Stock
41
Less Than 2% Lemon Juice Concentrate
42
Vinegar
43
Chili Pepper
44
Yeast Extract
45
Natural Flavor
46
Including Sunflower Oil
47
Spice
48
Gum Arabic
49
Caramel Coloring
Caution Approved (color additive, GRAS)
50
Mozzarella Cheese
51
Low Moisture Part-skim Mozzarella Cheese
52
Pasteurized Milk
53
Cheese Culture
54
Enzymes
55
Potato Starch And Powdered Cellulose
56
To Prevent Caking
57
Natamycin
FUMIGANT
Safe Approved
58
A Natural Mold Inhibitor
59
Mild Cheddar And Monterey Jack Cheese Blend
60
Cheddar Cheese
61
Annatto {Vegetable Color
62
Monterey Jack Cheese
63
Dehydrated Bell Pepper
64
Red Onion
65
Green Onion

Full Ingredient List

Rustic flatbread (enriched unbleached wheat flour [wheat flour, malted barley flour, ascorbic acid added as a dough conditioner, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, whole wheat flour, soybean oil, yeast, nonfat dry milk, extra virgin olive oil, sugar, salt, dry sourdough or rye [water, fermented rye flour, salt], enzyme, wheat starch), bbq sauce (high fructose corn syrup, water, tomato paste, molasses, distilled vinegar, salt, contains less than 2% of food starch-modified, natural smoke flavor, spices [includes mustard], sodium benzoate and potassium sorbate [as preservatives], dehydrated onion, dehydrated garlic, natural & artificial flavors), seasoned shredded pork, caramel color added (pork, pork stock, less than 2% lemon juice concentrate, vinegar, chili pepper, salt, yeast extract, natural flavor [including sunflower oil], spice, gum arabic, caramel color), mozzarella cheese (low moisture part-skim mozzarella cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch and powdered cellulose [to prevent caking], natamycin [a natural mold inhibitor]), mild cheddar and monterey jack cheese blend (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes, annatto {vegetable color]], monterey jack cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch and powdered cellulose [to prevent caking], natamycin [a natural mold inhibitor]), bell pepper, red onion, green onion.

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