Cheese Pizza

Nutrition Facts

Serving Size 1 EACH

Calories 1296

Calories from Fat 5

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 51.5g

79%

Sat. Fat 28.1g

- - -%

Trans Fat 0g

Cholesterol 102.8mg

- - -%

Sodium 3027.7mg

132%

Amount/Serving

%DV*

Tot. Carb. 161g

49%

Dietary Fiber 5.9g

17%

Sugars 13.8g

Includes 5g Added Sugars

Protein 61.9g

Vitamin D - 0mcg - 0%

Calcium - 1051mg - 105%

Iron - 9.9mg - 123%

Potassium - 676.9mg - 14%

INGREDIENTS: PIZZA DOUGH (enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), water, yeast, bread crumbs (bleached wheat flour, yeast, sugar, salt), contains less than 2% of the following: sugar, soybean oil, palm oil, leavening (baking soda, sodium aluminum phosphate), salt, buttermilk, pasteurized part skim milk, cheddar cheese (milk, cheese cultures, salt, enzymes), guar gum, whey powder (a milk derivative), xanthan gum, garlic powder, datem, malted barley flour, dextrose, cheese culture, sodium phosphate, enzymes, lactic acid, ascorbic acid, calcium chloride, powdered cellulose, natamycin (a natural mold inhibitor). contains: milk, wheat may contain: soy, eggs), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), PIZZA SAUCE (tomato purees, salt, sugar, extra virgin olive oil, spices and garlic powder.)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.