Free from gluten pizza base
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 274 kcal | 13% |
| Fat | 7.3 g | 10% |
| of which saturates | 1.1 g | 4% |
| Carbohydrate | 47.1 g | 15% |
| of which sugars | 2.7 g | 3% |
| Fibre | 5.9 g | 20% |
| Protein | 1.6 g | 3% |
| Sodium | 0.22 g | 10% |
Open Food Facts, ODbL, record updated 9 November 2024 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Maize Starch, Potato Starch, Rice Flour, Sunflower Oil, Sugar, Psyllium Husk Powder, Yeast, Modified Maize Starch, Thickener (464), Salt, Rice Syrup, Apple Cider Vinegar, Rosemary Extract.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked pizza base”: 1.40 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.