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Fit pizza (vegetable, low-fat) Calories
Vegetable, low-fat, high-fiber, lower-calorie pizza option.
CALORIES
GI
POTASSIUM
FIBER
Fit pizza (vegetable, low-fat) Nutrition Facts
Selected: 100 g
160
KCAL / 100G
Carbs
24g
· 60%
Protein
8g
· 20%
Fat
3.5g
· 20%
Fiber
4g
Fit pizza (vegetable, low-fat) Vitamins & Minerals
Vitamins
B1
0.18mg · 15% DV
Vitamin A
110µg · 12% DV
Vitamin K
13µg · 11% DV
B2
0.13mg · 10% DV
Minerals
Sodium
330mg · 14% DV
Phosphorus
90mg · 13% DV
Calcium
110mg · 11% DV
Selenium
6µg · 11% DV
Fit pizza (vegetable, low-fat) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Fit pizza (vegetable, low-fat) 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 Fit pizza (vegetable, low-fat) Contain Allergens?
Contains these allergens:
Which Diets Is Fit pizza (vegetable, low-fat) 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
Fit pizza (vegetable, low-fat) Fat Profile
SATURATED
1g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Foods Similar to Fit pizza (vegetable, low-fat)
Fit pizza (vegetable, low-fat) — Frequently Asked Questions
Is a low-fat vegetable fit pizza better reheated in the oven or in a pan?
An oven or air fryer usually gives a crisper base and heats the topping more evenly. If using a pan, keep the heat low and cover it so the cheese warms without scorching the crust.
How can I keep a vegetable fit pizza crust from turning soggy?
Bake it in a fully preheated oven, ideally on a rack or a hot tray. Letting a thawed pizza sit too long or adding watery toppings can make the base soft.
What goes well with a low-fat vegetable fit pizza?
A rocket salad, fresh basil, mushrooms, peppers, or a small amount of olives pair well with it. A lemony side salad adds volume and makes the meal feel more balanced.
Should I eat fit pizza before or after a workout?
It can work as a main meal 2–3 hours before training, with the portion adjusted to your digestive comfort. After training, add a protein-rich side such as yogurt, kefir, or another lean protein source if needed.
Does eating fit pizza at night cause weight gain?
Eating it at night does not by itself cause weight gain; overall eating patterns and total energy intake matter more. If you eat late, a smaller serving and fewer rich extras may be more comfortable.
Is a fit pizza automatically healthier than a regular vegetable pizza?
Not necessarily. The word “fit” is a marketing term, so the ingredient list, serving size, salt content, and added sauces are more useful indicators of how it fits into your diet.
Can low-fat vegetable fit pizza be frozen?
Follow the package directions for an unopened frozen product, and do not refreeze it after it has thawed. Cooked leftovers can be frozen promptly in an airtight container and reheated until steaming hot throughout.
How long do cooked fit pizza leftovers keep in the fridge?
Refrigerate cooked pizza promptly rather than leaving it out at room temperature. It is generally best eaten within 3–4 days; discard it if it develops mould, an off smell, or a sticky texture.
Why should people with gluten or dairy allergies be careful with fit pizza?
This pizza contains gluten and dairy, so it is not appropriate for people with coeliac disease, wheat allergy, or milk-protein allergy. People with lactose intolerance may also experience symptoms depending on the cheese used.
How can I make a vegetable fit pizza into a more filling meal?
Serve it with a large vegetable-based salad and an unsweetened drink to add volume. For better staying power, pair a sensible pizza portion with yogurt, kefir, or a bean-based salad rather than relying on a very large pizza serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.