MIGHTYCRUST Margherita Pizza Made With A Cauliflower Crust
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 239 kcal | 12% |
| Total fat | 9.9 g | 13% |
| Saturated fat | 6.3 g | 32% |
| Total carbohydrate | 27.5 g | 10% |
| Total sugars | 2.8 g | — |
| Dietary fiber | 1.4 g | 5% |
| Protein | 9.9 g | 20% |
| Sodium | 0.48 g | 21% |
Open Food Facts, ODbL, record updated September 8, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
CAULIFLOWER PIZZA CRUST (CAULIFLOWER,, LOW-MOISTURE MOZZARELLA CHEESE [PASTEURIZED MILK, CHEESE, CULTURES, SALT, ENZYMES], RICE FLOUR, TAPIOCA STARCH, WATER, RICE, STARCH, EGG WHITES, CONTAINS 2% OR LESS OF: YEAST, CANE SUGAR,, SALT, CULTURED BROWN RICE, GARLIC POWDER, SPICES, XANTHAN GUM,, BROWN RICE FLOUR, CITRIC ACID, LACTIC ACID), LOW-MOISTURE, PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM, MILK, SALT, ENZYMES), PIZZA SAUCE (WATER, CONCENTRATED CRUSHED, TOMATOES, SEASONINGS [SPICES, SUGAR, SALT, GARLIC, CANOLA OIL],, VINEGAR POWDER [MALTODEXTRIN, WHITE VINEGAR POWDER]), TOMATOES, MOZZARELLA CHEESE (PASTEURIZED WHOLE MILK, VINEGAR,, SALT, ENZYMES), BASIL.
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
59% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
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 Values: 21 CFR 101.9 (FDA).
- 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.
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