vegetable pizza
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 217 kcal | 11% |
| Fat | 6.9 g | 10% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 29.7 g | 11% |
| of which sugars | 3.4 g | 4% |
| Fibre | 2.0 g | — |
| Protein | 8.0 g | 16% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 30 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Mozzarella Cheese (13%) (Cows' Milk), Vegetable Mix (9.5%) (Red Peppers, Yellow Peppers, Red Onions), Courgettes (7%), Tomato Paste, Basil Oil (3%) (Rapeseed Oil, Basil, Palm Oil, Basil Infused Rapeseed Oil (Rapeseed Oil, Basil), Acidified Garlic Purée (Garlic, Acidity Regulator: Citric Acid), Salt, Black Pepper), Spinach (3%), Rapeseed Oil, Sundried Tomato Purée (Water, Rapeseed Oil, Sundried Tomato, White Wine Vinegar, Tomato Paste, Sugar, Salt, Garlic Purée, Basil, Rosemary, Black Pepper), Yeast, Salt, Cornflour, Sugar, Basil, Garlic Powder, Garlic Purée, Yeast Extract, Black Pepper, Tomato Powder, Marjoram, Oregano, Thyme, Cheese Powder (Cows' Milk), Flavouring, Acid: Citric Acid.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
33% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetable pizza” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Vegetable pizza”: 3.42 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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