One thing to keep in mind about the nutritional labeling is that in most cases it is generated through the use of a computer program, as such the total fat reported will come from the tomato, the flour, and anything else that will contain fat, it's not just the added fat. Sodium can come from the sauce, cheese and dough including constituent ingredients for each. Protein can come from the tomato, flour, yeast, as well as constituent ingredients in the sauce. Fiber will come mainly from the tomato and flour but there could also be ingredients in the sauce which would also contribute fiber. I won't go into all of the details here but this just gives you an idea of what you might be up against Pete is absolutely correct, the ingredient panel would show you a lot more useful information. When we used to do a lot of reverse engineering if we didn't have good solid data to work from we took the "duck" approach. Develop a product that has all of the attributes of the target product and then do a nutritional profile on it, you'd be surprised at how similar the products were most of the time.
Remember a huge amount can be learned about a product by just looking at it and then feeling it and tasting it so this will narrow the formulation down, then looking at and tasting the sauce will provide some direction for the sauce. In the end, we have found if it looks like the target, tastes like the target, has the same or similar textural properties, and the sauce comes close, the nutritional profile will tell you just how close you came, or look at it this way...if it has all of the attributes of the target, close enough, that's what most people are looking for anyways.
Tom Lehmann/The Dough Doctor