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Classic Pizza
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
32g
· 51%
Protein
10g
· 16%
Fat
9g
· 33%
Fiber
2.2g
Vitamins
B12
0.4µg · 17% DV
B1
0.18mg · 15% DV
B3
2.1mg · 13% DV
B2
0.16mg · 12% DV
Minerals
Sodium
540mg · 23% DV
Phosphorus
140mg · 20% DV
Calcium
180mg · 18% DV
Selenium
10µg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.5g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
An oven or air fryer usually keeps the base crisper while reheating the cheese evenly. For a pan, use low to medium heat with a lid so the topping warms without burning the crust.
Refrigerate pizza within two hours of cooking or delivery. Stored in an airtight container, it is generally best eaten within 3 to 4 days.
Yes, individual slices can be wrapped well and frozen. Reheat from frozen in an oven or air fryer for a better crust texture rather than thawing it first.
A large vegetable-based salad with dressing on the side adds volume and fibre. Plain yogurt, ayran, or water can be more balanced accompaniments than sugary soft drinks.
No. Sugary soda can add extra energy to an already rich meal, while water, sparkling water, or an unsweetened drink are simpler choices.
A cheesy, higher-fat pizza may feel heavy when eaten immediately before exercise. It can fit occasionally after training as part of a meal, ideally with vegetables and adequate fluids.
No; overall portion size, frequency, and usual energy intake matter more than the clock alone. A large portion close to bedtime may, however, worsen reflux or indigestion for some people.
Not always, but ready-made and restaurant pizzas can be higher in salt, saturated fat, and additives. Homemade pizza gives you more control over the crust, cheese, toppings, and portion size.
Cheese, processed meats, and prepared sauces can make pizza high in sodium. Choosing a smaller portion and limiting extra processed meat toppings can help reduce the salt load.
Standard classic pizza contains dairy and gluten, so it is not suitable for people with coeliac disease. Those with lactose intolerance may need a pizza made with lactose-free cheese and should consider cross-contact risks.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.