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Margherita Pizza Margherita pizza Tomato, mozzarella, basil

Margherita pizza Tomato, mozzarella, basil

82Clean

Ingredients · 14

GoodCautionAvoid

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Common questions

Is Margherita pizza Tomato, mozzarella, basil healthy?

Margherita pizza Tomato, mozzarella, basil scores 82/100 on Tallow — our clean band. That number comes from what is on the label: the ingredients, how processed it is, and what it is packaged in. It is not a verdict on your diet — Tallow does not weigh calories, portion size or how often you eat it, so a high score means the ingredients are clean, not that the food is unlimited.

What is in Margherita pizza Tomato, mozzarella, basil?

Margherita pizza Tomato, mozzarella, basil lists 14 ingredients, starting with Enriched Wheat Flour, Water, Tomatoes, Mozzarella Cheese and Tomato Paste. Ingredients are listed in descending order by weight, so the first few make up most of what you are eating.

Does Margherita pizza Tomato, mozzarella, basil contain seed oils?

No. Nothing in Margherita pizza Tomato, mozzarella, basil’s ingredient list matches a seed oil — canola, soybean, corn, cottonseed, grapeseed, sunflower, safflower, rice bran or peanut oil, or an unspecified "vegetable oil".

How processed is Margherita pizza Tomato, mozzarella, basil?

We don’t have a NOVA classification on file for Margherita pizza Tomato, mozzarella, basil yet, so the processing axis scores it neutrally.

How does Margherita pizza Tomato, mozzarella, basil compare to other frozen pizza?

At 82/100 Margherita pizza Tomato, mozzarella, basil sits in our top band, among the better frozen pizza we have scored.

Is Margherita pizza Tomato, mozzarella, basil organic?

Margherita pizza Tomato, mozzarella, basil is not certified organic in our data.

Has Margherita pizza Tomato, mozzarella, basil been lab tested?

Not yet. No independent lab has published results for Margherita pizza Tomato, mozzarella, basil, so its score is based on its ingredient list, processing and packaging alone.

Full methodology: how we score products.

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