All Meat Pizza 17

All Meat Pizza

1 slice (1/8 large) (166 g) · 450 cal · 21g protein · Poor · 17/100
Contains seed oils

How to order it

Original Crust·Cheese·Signature Pizza Sauce·Italian Sausage·Ham·Classic Pepperoni·Bacon

How we scored it

This pizza is heavily processed with multiple harmful ingredients such as corn oil, BHA, and BHT. The presence of these additives, along with high sodium content, significantly impacts its health rating.

Nutrition facts

Per 1 slice (1/8 large) (166 g)Amount% DV
Calories 450
Total fat 21g 27%
Saturated fat 10g 50%
Trans fat 1.5g
Cholesterol 65mg 22%
Sodium 1250mg 54%
Total carbohydrate 36g 13%
Dietary fiber 1g 4%
Sugars 2g
Protein 21g 42%

Marco's Pizza's published nutrition. Percentages are of the daily value on a 2,000-calorie diet.

Key ingredients

8
Corn Oil Blend
Very Bad

This oil blend contains processed oils that may be less healthy compared to natural oils.

Corn Oil
Very Bad

Corn oil is highly processed and contains omega-6 fats, which should be consumed in moderation.

See more about Corn Oil →
Oil
Very Bad

This oil is likely highly processed, which may reduce its nutritional value.

Sugar
Bad

Sugar adds sweetness but can contribute to excess calorie intake and affect blood sugar levels.

See more about Sugar →
Fructose
Bad

Fructose is a sweetener that can contribute to excess calorie intake.

See more about Fructose →
Corn Syrup Solids
Bad

Corn syrup solids are processed sweeteners that can contribute to excess sugar intake.

See more about Corn Syrup Solids →
BHA
Bad

BHA is a preservative that has raised health concerns over potential carcinogenicity.

See more about BHA →
BHT
Bad

BHT is used as a preservative but has been linked to health risks in some studies.

See more about BHT →

Scout's score is an independent read of Marco's Pizza's published ingredient statement and nutrition for this item, last scored September 2026. Recipes change — check the chain for today's menu. Scout takes no payment from any chain. How we score · Full Marco's Pizza menu.