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Trader Joe's Wood fired Naples style uncured pepperoni pizza
Photo: Open Food Facts contributors (CC BY-SA)

Pepperoni pizzas

Trader Joe's Wood fired Naples style uncured pepperoni pizza

431 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains nitrites or nitrates
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 30

Trader Joe's Wood fired Naples style uncured pepperoni pizza scores 30 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sausage and cured meats: IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. Regulatory
  2. Dextrose: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better pizza

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Wood fired Naples style uncured pepperoni pizza

START100

Ingredients

  • Sausage and cured meats
    Regulatory IARC classifies processed meat (cured, salted, smoked or fermented) as Group 1, based on colorectal cancer; each 50 g eaten daily is linked to an 18% higher risk. [1][2]
  • Dextrose
    Strong An added sugar. [3][4][5]
  • Cultured celery powder (natural nitrite source)
    Regulatory Provides nitrite like synthetic curing salts. [6][7]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [12][13]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [13]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavoring and industrial sugar or starch hydrolysate. [13]
subtotal−21

Nutrition per 100 g

  • Energy 257 kcal / 100 g
    Info Energy-dense for its weight. [4]
  • Protein 11.8 g / 100 g
    Info A good source of protein. [4]
subtotal+1
TOTAL 30Poor

100 − 70 = 30

Can’t score above 79. Contains sausage and cured meats, an ingredient of high concern. [1][2][3][4][5]

GTIN 00005542000068 · 2025-03-29

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy257 kcal
Fat11.8 g
Carbohydrates27.1 g
Protein11.8 g

Serving: 0.333 pizza (144 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Crust (Wheat Flour, Water, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Yeast), Tomato Puree (Tomatoes, Salt, Citric Acid), Provolone Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Uncured Pepperoni, No Nitrite, No Nitrate Added* (Pork, Beef, Sea Salt, Contains 2% Or Less Of: Natural Flavors, Cultured Celery Juice, Dextrose, Spices, Extractives Of Paprika, Cherry Powder, Lactic Acid Starter Culture), Water, Fontina Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Monterey Jack Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Tomato Paste, Spices, Salt. *Except Those Naturally Occuring In Sea Salt and Cultured Celery Juice.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Celery

  • Not vegan
  • Not vegetarian
  • Not gluten-free

Always check the package: recipes change.

Healthiest pepperoni pizzas in the US

More from Trader Joe's

Sources

  1. IARC Monographs evaluate consumption of red meat and processed meat (Press Release No. 240)

    International Agency for Research on Cancer (WHO) · Oct 26, 2015 · IARC

    “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”

    iarc.who.int

  2. Carcinogenicity of consumption of red and processed meat (IARC Monographs Vol. 114 working group summary)

    The Lancet Oncology · December 2015 · IARC

    doi.org

  3. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  4. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  5. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  6. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  7. Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012 as regards food additives nitrites (E 249–250) and nitrates (E 251–252)

    European Union (Official Journal) · Oct 6, 2023 · Law

    “the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”

    eur-lex.europa.eu

  8. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  9. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  10. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  11. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  12. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  13. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  14. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  15. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org