/ / Pepperoni

Pepperoni

Contains BHA and BHT

The crust is naturally leavened and made with wheat berries the brand mills itself. Pepperoni contains sodium nitrate, BHA and BHT; the facility also processes several common allergens.

Seed-oil freeNo artificial dyesNo artificial flavorsNo phosphatesNo gums or thickenersContains dairyContains wheat
$21.00 lowest price at Good Luck Bread
Price and stock checked Oct 31, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, mozzarella (pasteurized milk, cheese culture, salt, enzymes), crushed tomatoes (plum tomatoes, tomato juice, fresh basil leaf, salt and naturally derived citric acid), pepperoni (pork, beef, salt, sugar, water, oleoresin of paprika, natural smoke flavor, lactic acid starter culture, garlic powder, sodium nitrate, ascorbic acid, BHA, BHT, citric acid), olive oil, Parmigiano Reggiano (milk, salt, rennet), sugar, garlic powder, salt
53 / 100
Fair Scored automatically
Weighted as ready meals, soups, saucesLow confidence · Scored on 3 of 11 inputs, 2 claims verified
Nutrition facts not available. Scored on its ingredients, processing, sourcing and transparency; the Nutrition part is neutral until we can read the label.Your product? Claim this listing to add the label and it’s scored in full.
Nutrition · counts 35%50
Ingredients · counts 25%61
Processing · counts 15%35
Sourcing · counts 10%50
Transparency · counts 15%65
Why it scores 53
Nutrition 50 · No nutrition facts available; scored mid-range
Ingredients 61 · BHA (additive, −15); Sodium or potassium nitrate (additive, −10); BHT (additive, −10); 1 more
Processing 35 · Pizza with refined flour, cured pepperoni, natural smoke flavor, BHA and BHT
Sourcing 50 · The brand says it mills its own wheat berries; no growing origin is stated
Transparency 65 · Complete ingredient list; the brand gives crust milling and leavening details
Pepperoni contains BHA and BHT
Pepperoni contains sodium nitrate
Facility cross-contact possible
Evidence behind the Ingredients deductions
Varies by additive−39 for bha, sodium or potassium nitrate, bht and 1 more
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) Water Mozzarella (pasteurized milk, cheese culture, salt, enzymes) Crushed tomatoes (plum tomatoes, tomato juice, fresh basil leaf, salt and naturally derived citric acid) Pepperoni (pork, beef, salt, sugar, water, oleoresin of paprika, natural smoke flavor, lactic acid starter culture, garlic powder, sodium nitrate, ascorbic acid, BHA, BHT, citric acid) Olive oil Parmigiano Reggiano (milk, salt, rennet) Sugar Garlic powder Salt
10 ingredients 1 to watch1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives8 additives · 1 high risk
BHA (E320)PreservativeHigh risk
IARC lists it as possibly carcinogenic (Group 2B), and the US National Toxicology Program as reasonably anticipated to be a carcinogen.
Sodium or potassium nitrate (E251, E252)PreservativeModerate risk
Turns into nitrite in cured meat, with the same nitrosamine concern (IARC, processed meat).
BHT (E321)PreservativeModerate risk
Synthetic antioxidant with mixed results in animal studies; EFSA set a low acceptable daily intake in 2012.
Natural flavoursFlavouringLimited risk
An undisclosed mix of extracts and carriers; the label doesn’t say what’s in it or how it was made.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
Ascorbic acid (vitamin C) (E300)AntioxidantNo risk
Vitamin C, used to keep colour and freshness; safe.
Lactic acid (E270)AcidNo risk
Made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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