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Homemade thick crust pizza Calories
Homemade thick-crust pizza; energy-dense with moderate-high carbohydrates and fat.
CALORIES
GI
POTASSIUM
FIBER
Homemade thick crust pizza Nutrition Facts
Selected: 100 g
266
KCAL / 100G
Carbs
31.8g
· 48%
Protein
11.2g
· 17%
Fat
10.4g
· 35%
Fiber
2.3g
Homemade thick crust pizza Vitamins & Minerals
Vitamins
B12
0.38µg · 16% DV
B3
2.4mg · 15% DV
B2
0.18mg · 14% DV
B1
0.16mg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
216mg · 31% DV
Sodium
598mg · 26% DV
Calcium
188mg · 19% DV
Homemade thick crust pizza Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Homemade thick crust pizza Processed?
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.
Does Homemade thick crust pizza Contain Allergens?
Contains these allergens:
Which Diets Is Homemade thick crust pizza Good For?
Vegan
— Not suitable
Vegetarian
✓ 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
Homemade thick crust pizza Fat Profile
SATURATED
4.1g
MONOUNSATURATED
3.2g
POLYUNSATURATED
2g
Omega 6:3 ratio 37:1
Above the ideal 4:1 (37:1).
Foods Similar to Homemade thick crust pizza
Homemade thick crust pizza — Frequently Asked Questions
Why does the middle of homemade thick-crust pizza stay undercooked?
A thick base needs more time for heat to reach the center, while the toppings can brown quickly. Par-baking the dough, fully preheating the oven, and avoiding overly wet toppings can help.
How can I make thick-crust homemade pizza crispier?
Bake it on a thoroughly preheated pizza stone, steel, or heavy upside-down baking tray for better bottom heat. Use a light layer of sauce and drain fresh mozzarella or other wet toppings well.
How long does homemade pizza keep in the refrigerator?
Cooked pizza should be refrigerated promptly in a sealed container and is generally best eaten within 3 to 4 days. Reheat it until the center is thoroughly hot.
Can homemade thick-crust pizza be frozen?
Yes. Freeze fully cooled slices in an airtight wrap or container, ideally separated so they do not stick together. Reheating in an oven, skillet, or air fryer usually preserves the crust better than microwaving.
What is the best way to reheat thick-crust pizza?
Warm slices in a covered skillet over low to medium heat to crisp the base while melting the cheese. A hot oven or air fryer also works well, whereas a microwave can make the crust chewy.
Which pizza toppings can make the crust soggy?
Mushrooms, tomatoes, spinach, and fresh mozzarella can release considerable moisture during baking. Use smaller amounts, pat them dry, or cook them briefly first when needed.
Is thick-crust pizza better before or after a workout?
Because it contains a substantial dough base and cheese, it may feel too heavy immediately before intense exercise. It can work better as a post-workout meal or a later meal, especially with vegetables or a salad alongside it.
Does eating pizza at night automatically cause weight gain?
No; weight change depends more on overall intake, portions, and long-term habits than on the clock alone. A large, rich portion close to bedtime may, however, worsen reflux or interfere with comfortable sleep.
Is homemade pizza always healthier than store-bought pizza?
Not automatically: crust thickness, cheese quantity, processed meat toppings, and serving size still matter. Homemade pizza does make it easier to control the amount of salt, cheese, sauce, and vegetables used.
Who should be cautious with homemade thick-crust pizza?
People with gluten or dairy allergy or intolerance need suitable alternatives or should avoid standard versions. Those managing reflux, diabetes, or sodium intake may also benefit from moderating portions and limiting salty processed toppings such as pepperoni or sausage.
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Nutrition data compiled from USDA FoodData Central and scientific sources.