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Quest Thin Crust Pizza Uncured Pepperoni
Photo: Open Food Facts contributors (CC BY-SA)

Pepperoni pizzas

Quest Thin Crust Pizza Uncured Pepperoni

11.4 oz/323 g

Poor out of 100 Medium confidence
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • No synthetic dyes
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Why it scores 20

Quest Thin Crust Pizza Uncured Pepperoni scores 20 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. Sugar: 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

Thin Crust Pizza Uncured Pepperoni

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]
  • Sugar
    Strong An added sugar. [3][4][5]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • Powdered cellulose
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • 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. [7][6]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Sunflower lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
subtotal−49

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: anti-caking agent, bulking agent, color (added), emulsifier, flavoring, industrial protein and thickener, stabilizer or gelling agent. [6]
subtotal−26

Nutrition per 100 g

  • Saturated fat 4.9 g / 100 g
    Strong High in saturated fat. [12]
  • Salt 1.5 g / 100 g
    Strong High in salt. [13]
  • Energy 216 kcal / 100 g
    Info Energy-dense for its weight. [4]
  • Fiber 11.1 g / 100 g
    Strong A good source of fiber. [4]
  • Protein 17.3 g / 100 g
    Info A good source of protein. [4]
subtotal−5
TOTAL 20Poor

100 − 80 = 20

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

GTIN 00888849007172 · 2026-09-20

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy216 kcal
Fat13.6 g
Saturated fat4.9 g
Trans fat0 g
Carbohydrates15.4 g
Sugars1.9 g
Added sugars0 g
Fiber11.1 g
Protein17.3 g
Salt1.5 g

Serving: 1 pizza (324 g)

Ingredients

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

WATER, LOW-MOISTURE MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), TOMATO PASTE, MILK PROTEIN ISOLATE, CELLULOSE, UNCURED PEPPERONI MADE WITH PORK, BEEF ADDED NO NITRATES OR NITRITES ADDED EXCEPT FOR THOSE NATURALLY OCCURRING IN CELERY POWDER AND SEA SALT (PORK, BEEF, SEA SALT, CONTAINS 2% OR LESS OF NATURAL FLAVORINGS, CELERY POWDER, CANE SUGAR, CHERRY POWDER, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA), SUNFLOWER OIL, SOLUBLE CORN FIBER, WHEY PROTEIN ISOLATE, PECORINO ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CHEESE CULTURES, SALT, ENZYMES). CONTAINS LESS THAN 2% OF THE FOLLOWING: EXTRA VIRGIN OLIVE OIL, CITRUS FIBER, SEA SALT, GARLIC POWDER, OREGANO, BLACK PEPPER, BASIL, ONION POWDER, CAYENNE PEPPER, YEAST, BAKING SODA, XANTHAN GUM, SUNFLOWER LECITHIN.

Allergens and diets

Contains: Milk, Celery

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Healthiest pepperoni pizzas in the US

More from Quest

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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

  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. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  13. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “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

  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