Pizza crusts + pizza sauce
Packaged product Bread and Baked Goods
Pizza crusts + pizza sauce contains 246 kcal per 100 g. A serving, 2 onz, 57 g (57 g) provides about 140 kcal.
Roughly 66% of its calories come from carbohydrates, with 19% from fat and 14% from protein (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (263 kcal per 100 g).
100 g provides 11% of the Daily Value for iron.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 246 kcal | |
| Total fat L | 5.3 g | 7% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 509 mg | 22% |
| Total carbohydrates L | 40.4 g | 15% |
| Dietary fiber L | 1.8 g | 6% |
| Total sugars L | 3.5 g | |
| Added sugars L | 0.85 g | 2% |
| Protein L | 8.8 g | 18% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Calcium L | 35 mg | 3% |
| Iron L | 1.9 mg | 11% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 14%
- Carbohydrates 66%
- Fat 19%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein8.8 gbelow the median for bread and baked goods (median 8.9 g)
- Fiber1.8 gin the lowest quarter of bread and baked goods (median 3.5 g)
- Sugars3.5 gabove the median for bread and baked goods (median 3 g)
- Fat5.3 gabove the median for bread and baked goods (median 3.6 g)
- Saturated fat0 gin the lowest quarter of bread and baked goods (median 0.46 g)
- Sodium509 mgabove the median for bread and baked goods (median 464 mg)
- Protein per 100 kcal3.6 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamin A, IU L | 0 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 246 kcal | 246 kcal |
| Protein | 8.8 g | 8.8 g |
| Carbohydrates | 40.4 g | 40.4 g |
| Fat | 5.3 g | 5.3 g |
| Fiber | 1.8 g | 1.8 g |
| Sugars | 3.5 g | 3.5 g |
| Sodium | 509 mg | 509 mg |
Product details
- Barcode
- 0064170020398
- Label serving
- 2 ONZ (57 g)
- Category
- Breads
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Crust - enriched flour ( wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yellow corn flour, canola oil, wheat gluten, sugar, yeast, salt, fremented dough extractcontains less than 2% of each of the following: honey, baking powder [ sodium acid pyrophosphate, calcium sulfate], dough conditioners ( sodium streroyal lactylate, ascorbic fumeric acid. bottom dusted with niacin, ferrous, sulfate , thaimin mononitrate, tomatoes, tomato paste, sugar, modified corn starch, tomato paste, sugar, modified corn starch, salt, canola oil, spices, dehydrated garlic.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Rapeseed (canola) oilSugarYeastSaltTomatoGarlicWheat flourHoney
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|---|---|---|---|---|
| Artisan Baking Stone Bread, Ciabatta Rolls Hy-Vee | 246 | 8.8 g | 52.6 g | 0 g |
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| 7 grain with flax sourdough bread Stone House Bread | 246 | 8.8 g | 50.9 g | 0 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2089117. License: CC0 1.0 (U.S. public domain). Source record dated July 14, 2017. Imported November 6, 2026.
- Open Food Facts, record 0064170020398. License: ODbL 1.0 (Open Food Facts). Source record dated February 26, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.