Pizza Margherita

How it scored 80 / 100

Nutrition snapshot

Ingredients 25 listed

• 1 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 2 Filtered Water
  Water that has passed through a filtration process to remove impurities.
  Safe
• 3 Tomato Purée
  Concentrated cooked tomato product with skin and seeds removed.
  Safe
• 4 Whole Milk Mozzarella
  Pasta filata cheese made from whole cow's or buffalo's milk; FDA standard requires minimum milkfat content.
  Low
• 5 Extra Virgin Olive Oil
  Cold-pressed first-extraction olive oil with low free acidity (<0.8%).
  Safe
• 6 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 7 Honey
  Natural sweet substance produced by honey bees from flower nectar; primarily fructose and glucose.
  Low
• 8 Basil
  Aromatic herb of the species Ocimum basilicum, used fresh or dried.
  Safe
• 9 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 10 Expeller Pressed High Oleic Oil
  A vegetable oil bred for high oleic acid content and mechanically pressed without chemical solvents.
  Low
• 11 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 12 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 13 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 14 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 15 Pasteurised Whole Milk
  Cow's milk that has been heat-treated (pasteurized) to inactivate pathogens, with full fat content (~3.25%) retained.
  Low
• 16 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 17 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 18 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 19 Lactic Acid Safe
• 20 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 21 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 22 Pasteurized Semi-Skimmed Milk
  Cow's milk that has been pasteurized and reduced to ~1.5–1.8% milk fat (semi-skimmed/reduced-fat).
  Low
• 23 Safflower Oil
  Edible oil pressed from safflower seeds (Carthamus tinctorius); high-linoleic or high-oleic variants.
  Safe
• 24 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 25 Rennet
  A complex of proteolytic enzymes (chiefly chymosin) used to coagulate milk; sourced traditionally from animal stomachs or via microbial/ferm…
  Low