High Protein Pizza Margherita with Crispy Base
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 196 kcal | 10% |
| Fat | 7.3 g | 10% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 14.3 g | 6% |
| of which sugars | 2.2 g | 2% |
| Fibre | 7.8 g | — |
| Protein | 14.4 g | 29% |
| Salt | 1.2 g | 19% |
Open Food Facts, ODbL, record updated 10 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
27.1% Mozzarella Soft Cheese (Milk), 21.2% Tomato Sauce (15.2% Tomato Purée, 4,9% Tomato Pulp, Dextrose, Salt, Olive Oil, Dried Oregano), Water, Wheat Flour, Modified Wheat Starch, Textured Wheat Protein (Wheat Protein, Wheat Flour), Wheat Gluten, Sunflower Oil, Salt, Oregano, Yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Margherita pizzas”: 1.84 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.