Pizzas
California Pizza Kitchen Margherita
15.5 oz
Score
- Ultra-processed
- Contains added sugars
- Contains palm oil
- Seed-oil free
Why it scores 49
California Pizza Kitchen Margherita scores 49 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 5 points Saturated fat 4.8 g / 100 g: High in saturated fat. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better pizza
-
Margherita Pizza Vulcano · 14.1 oz/400 g Not ultra-processed · No added sugars Score 91 out of 100 , 42 points higher -
Classic Margherita Tutta Bella · 36.8 oz Not ultra-processed · No added sugars Score 85 out of 100 , 36 points higher -
Pizza margherita Genio Della Pizza · 13.8 oz Not ultra-processed · No added sugars Score 93 out of 100 , 44 points higher -
Italian wood-fired Margherita Pizza Bettergoods · 139 g Not ultra-processed · No added sugars Score 79 out of 100 , 30 points higher -
Classic Margherita Eat Pizza · 10.63 oz Not ultra-processed · No added sugars Score 87 out of 100 , 38 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Margherita
Ingredients
- Sugar minus 20 points
- Palm oil minus 2.5 points
- Sodium acid pyrophosphate minus 2.5 points
- Calcium phosphate minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 4.8 g / 100 g minus 5 points
- Salt 0.8 g / 100 g minus 3 points
- Energy 205 kcal / 100 g minus 1 points
- Protein 8.2 g / 100 g plus 2 points
100 − 51.5 = 48.5 → 49
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 205 kcal |
|---|---|
| Fat | 11 g |
| Saturated fat | 4.8 g |
| Trans fat | 0 g |
| Carbohydrates | 19.9 g |
| Sugars | 2.7 g |
| Added sugars | 0.7 g |
| Fiber | 1.4 g |
| Protein | 8.2 g |
| Salt | 0.8 g |
Serving: 0.333 pizza (146 g)
Ingredients
- ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)
- WATER
- TOMATOES
- MOZZARELLA CHEESE (MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES)
- LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES)
- TOMATO PASTE
- FONTINA CHEESE (CULTURED MILK, SALT, ENZYMES)
- EXTRA VIRGIN OLIVE OIL
- OLIVE OIL
- BASIL
- SUGAR (high concern)
- HERB BLEND (BASIL, OREGANO, THYME)
- PALM OIL
- SPICE BLEND (SALT, SUGAR, SPICES)
- ROASTED GARLIC
- SALT
- BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE)
Label text, as published
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, TOMATOES, MOZZARELLA CHEESE (MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), TOMATO PASTE, FONTINA CHEESE (CULTURED MILK, SALT, ENZYMES), EXTRA VIRGIN OLIVE OIL, 2% OR LESS OF OLIVE OIL, BASIL, SUGAR, HERB BLEND (BASIL, OREGANO, THYME), PALM OIL, SPICE BLEND (SALT, SUGAR, SPICES), ROASTED GARLIC, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE).
Allergens and diets
Contains: Milk, Wheat, Gluten
- Not vegan
- Not gluten-free
- Not palm-oil-free
Always check the package: recipes change.
Packaging
Paper and plastic
Context only: no points in v1.
More pizzas on GoodSwap
-
Thin & Crispy Crust Uncured Pepperoni Newman's Own · 15.1 oz Ultra-processedHigh in saltHigh in saturated fatContains nitrites or nitrates Score 20 out of 100 Poor - Thin and crispy pizza Newman's Own · 15.4 oz Contains added sugarsContains seed oilsContains whole grains Score 60 out of 100 Good
-
Cauliflower Crust Pizza Mama Cozzi's · 17 oz Ultra-processedHigh in saltHigh in saturated fatContains added sugars Score 47 out of 100 Okay -
Naturally rising crust four cheese pizza Freschetta · 26.11 oz (1 lb 10.11 oz) 740 g Ultra-processedContains added sugarsContains emulsifiers studied for gut effectsContains seed oils Score 13 out of 100 Bad -
Margherita Caulipower · 11.85 oz (336 g) Ultra-processedContains added sugarsContains seed oilsContains whole grains Score 47 out of 100 Okay -
PEPP SQUAD Stone-Fired Cauliflower Crust Caulipower · 11.3 oz/320 g Ultra-processedContains added sugarsContains seed oilsNo synthetic dyes Score 25 out of 100 Poor
More from California Pizza Kitchen
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
Process contaminants in vegetable oils and foods
“The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”
efsa.europa.eu
-
“Glycidyl fatty acid esters, expressed as glycidol”
eur-lex.europa.eu
-
EFSA issues new advice on phosphates
“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”
efsa.europa.eu
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
“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