Thin crust supreme pizza
Thin crust supreme pizza 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.
What the Data Says About
Thin crust supreme pizza 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 crust supreme 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. 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
| 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
Full Ingredient List
Crust (flour [wheat flour enriched (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), enzyme], water, palm oil, yeast, white degermed corn meal contains 2% or less of: salt, soybean oil, sugar, cultured whey, whey, vinegar, baking powder [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium sulfate], ascorbic acid, enzymes, soy lecithin [processing aid]), low moisture part skim mozzarella cheese (part skim milk, cheese culture, salt, enzymes), sauce (water, tomatoes, spice [salt, spices, dehydrated garlic, citric acid], olive oil, garlic), italian sausage (pork, pork fat, dextrose, spices, salt, flavorings, sodium phosphates, yeast extract), uncured pepperoni contains no added nitrates or nitrites except those naturally occurring in sea salt and celery juice concentrate (pork and beef, sea salt, natural spices, evaporated cane juice, lactic acid starter culture, natural flavorings [including celery juice concentrate], oleoresin of paprika), red pepper, green pepper, olives (black olives, salt, ferrous gluconate), onion.
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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.
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