Thin Crust Pizza Meat Lover's

by QUESt in Meals Barcode 0888849011384
Average nutritional quality
Ultra-processed food

Thin Crust Pizza Meat Lover's by QUESt provides 210 kcal per 100 g, with 1.6 g of sugars and 17.7 g of protein. That is 48% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Meals category. Contains: beef, celery, milk, pork.

Nutrient levels per 100 g

Fat
13.7 g · Moderate
Saturated fat
5.7 g · High
Sugars
1.6 g · Low
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1/3 pizza (124 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 210 kcal 260 kcal 178 +18%
Total fat 13.7 g 17 g 22% 7.9 +74%
Saturated fat 5.7 g 7 g 35% 2.8 +103%
Carbohydrates 13.7 g 17 g 6% 17.8 −23%
Total sugars 1.6 g 2 g 3.1 −48%
Added sugars 0 g 0 g 0% 1.2 −100%
Dietary fiber 10.5 g 13 g 46% 2 +420%
Protein 17.7 g 22 g 44% 8.7 +103%
Salt 1.3 g 1.6 g 1.2 +9%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 5047 Meals products on Foodmetria.

Serving size from the US product label in USDA FoodData Central, label data from September 2023. Other values: Open Food Facts.

Compared with other meals

Calories higher 28%
Sugars lower 45%
Salt higher 29%
Saturated fat higher 13%
Protein top 10%
Fiber top 2%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

water, low-moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), tomato paste, milk protein isolate, cellulose, cooked spicy italian sausage with garlic (pork, spices, salt, water, sugar, paprika, dehydrated garlic, natural flavoring), fully cooked diced smoked ham with natural juices (cured with water, salt, dextrose, sodium phosphate, sodium erythorbate, sodium nitrite), uncured pepperoni 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 spices, celery powder, cane sugar, lactic acid starter culture, natural flavorings, spice extractives, oleoresin of paprika), cooked bacon (bacon [cured with water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite], may also contain smoke flavoring), sunflower oil, soluble corn fiber, whey protein isolate, contains less than 2% of the following: extra virgin olive oil, citrus fiber, sea salt, garlic powder, oregano, basil, onion powder, black pepper, cayenne pepper, yeast, baking soda, xanthan gum, sunflower lecithin, contains: milk may contain wheat,

Palm oil freeNot veganNot vegetarian
Allergens
BeefCeleryMilkPork
May contain traces
Milk

Additives 9

High overexposure risk
E322 - Lecithins
Antioxidant
E322i - Lecithin
Antioxidant

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Serving size
1/3 pizza (124 g)
Sold in
United States
Barcode
0888849011384

Prices reported by shoppers

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Frequently asked questions

How many calories are in Thin Crust Pizza Meat Lover's?

Thin Crust Pizza Meat Lover's contains 210 kcal per 100 g and about 260 kcal per serving (1/3 pizza (124 g)).

How much sugar is in Thin Crust Pizza Meat Lover's?

Thin Crust Pizza Meat Lover's has 1.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Thin Crust Pizza Meat Lover's healthy?

It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Thin Crust Pizza Meat Lover's vegan?

Based on its ingredient list, it is not vegan.

What allergens does Thin Crust Pizza Meat Lover's contain?

According to the label data it contains: Beef, Celery, Milk, Pork. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated June 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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