Pizza Base
Prefix 545 was issued by GS1 Belgium & Luxembourg. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 291 kcal | 15% |
| Fat | 3.5 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 60.0 g | 23% |
| of which sugars | 2.7 g | 3% |
| Fibre | 4.7 g | — |
| Protein | 3.0 g | 6% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 5 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Maize starch, rice flour, sourdough 13% (rice flour, water), water, potato starch, thickener: hydroxypro - pyl methyl cellulose; rice starch, maize flour, glucose syrup, yeast, dextrose, extra virgin olive oil 1.6%, sunflower oil, vegetable fibre (psyllium), iodised salt (salt, potassium iodide), ethyl alcohol, soya protein, raising agents: glucono-delta-lacton, sodium bicarbonate; acids: tartaric acid, citric acid.
- E1510Ethanol
- E330Citric acidAntioxidant · Sequestrant
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.