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Authentic spinach chicago deep dish pizza, authentic spinach
Greenveil's read: consider avoiding.
- High
- Dough52.4%—
- Flour27.4%—›
- Wheat flour25%—›
- Water23.8%—›
- Flour treatment agent4%—
- Sugar1.3%—›
- E336i1.3%—
- E160ai1.3%—
- Extra virgin olive oil4%—
- Yeast4%—›
- Corn oil4%—›
- Sauce4%—
- Vine ripened fresh peeled ground tomatoes4%—
- Salt0.6%—›
- E5090.6%—
- Spice0.6%—›
- Modified food starch0.3%—›
- Sugar0.1%—›
- Spice<0.1%—›
- Salt<0.1%—›
- And less than 2% soybean oil<0.1%—
- E552<0.1%—
- Cheese0.6%—›
- Pasteurized semi skimmed milk0.6%—
- Lactic ferments0.6%—
- Salt0.6%—›
- Enzyme0.3%—›
- Spinach blend0.1%—
- Parmigiano reggiano<0.1%—
- Cow's milk<0.1%—
- Lactic ferments<0.1%—
- Salt<0.1%—›
- Enzymes) nutmeg<0.1%—
- Spinach—›
- Spice topping—
- Romano cheese—
- Milk—›
- Lactic ferments—
- Salt—›
- Enzyme—›
- Oregano—›
Show original label text
Dough: [flour (wheat flour, water, dough conditioner (sugar, cream of tartar, beta carotene), extra virgin olive oil, yeast, corn oil], sauce: vine ripened fresh peeled ground tomatoes, salt, calcium chloride, spices (modified food starch, sugar, spices, salt, and less than 2% soybean oil, calcium silicate) cheese: pasteurized part skim milk, cheese cultures, salt, enzymes. spinach blend: parmesan (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes) nutmeg, spinach, spice topping: romano cheese: (pasteurized milk, cheese cultures, salt, and enzymes), oregano.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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