Pizzas
Caulipower Margherita
11.85 oz (336 g)
Score
- Ultra-processed
- Contains added sugars
- Contains seed oils
- Contains whole grains
Why it scores 47
Caulipower Margherita scores 47 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 3 points Saturated fat 3.3 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 , 44 points higher -
Classic Margherita Tutta Bella · 36.8 oz Not ultra-processed · No added sugars Score 85 out of 100 , 38 points higher -
Pizza margherita Genio Della Pizza · 13.8 oz Not ultra-processed · No added sugars Score 93 out of 100 , 46 points higher -
Italian wood-fired Margherita Pizza Bettergoods · 139 g Not ultra-processed · No added sugars Score 79 out of 100 , 32 points higher -
Classic Margherita Eat Pizza · 10.63 oz Not ultra-processed · No added sugars Score 87 out of 100 , 40 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
- Vegetable oil (unspecified) minus 2.5 points
- Canola oil minus 2.5 points
- Sunflower oil minus 1.5 points
- Sodium acid pyrophosphate minus 1.5 points
- Calcium phosphate minus 1.5 points
- Xanthan gum minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 3.3 g / 100 g minus 3 points
- Salt 0.4 g / 100 g minus 1 points
- Energy 220 kcal / 100 g minus 1 points
100 − 53 = 47
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 220 kcal |
|---|---|
| Fat | 8.9 g |
| Saturated fat | 3.3 g |
| Trans fat | 0 g |
| Carbohydrates | 28 g |
| Sugars | 2.7 g |
| Added sugars | 0.6 g |
| Fiber | 1.8 g |
| Protein | 7.7 g |
| Salt | 0.4 g |
Serving: 1 pizza (336 g)
Ingredients
- Crust (Cauliflower, Brown Rice Flour, White Rice Flour, Water, Corn Starch, Tapioca Starch, Vegetable Oil, Egg, Baking Powder, Xanthan Gum, Sugar, Yeast, Vinegar, Salt)
- Sauce (Water, Tomato Paste, Seasoning Blend Granulated Garlic, Spices, Onion) (not recognized)
- Salt
- Granulated Garlic
- Basil)
- Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes)
- Tomatoes
- Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes)
- Basil
Label text, as published
Crust (Cauliflower, Brown Rice Flour, White Rice Flour, Water, Corn Starch, Tapioca Starch, Vegetable Oil [Contains One or More of the Following: Canola Oil, Sunflower Oil, and/or Olive Oil), Egg, Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Xanthan Gum, Sugar, Yeast, Vinegar, Salt), Sauce (Water, Tomato Paste, Seasoning Blend Granulated Garlic, Spices, Onion], Salt, Granulated Garlic, Basil), Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Tomatoes, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Basil. Contains: Egg, Milk.
Allergens and diets
Contains: Milk, Wheat, Egg
- Not vegan
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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 -
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 -
Cheeze Lover's Pizza Daiya · 15.7 oz Ultra-processedContains added sugarsContains seed oilsNo synthetic dyes Score 32 out of 100 Poor
More from Caulipower
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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
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
-
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
-
“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