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Gluten-free pizza base Calories
Gluten-free pizza base, processed grain product
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Gluten-free pizza base (120 g) has 324 calories. That works out to 270 calories per 100 g. It contains 62.4 g of carbs, 7 g of protein, 5.8 g of fat and 3.8 g of fiber. Its 0.5 mg of Manganese covers 23% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Gluten-free pizza base Nutrition Facts
Selected: 1 piece (medium) · 120 g
324
KCAL / 120G
Carbs
62.4g
· 23% DV
Protein
7g
· 14% DV
Fat
5.8g
· 7% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 8% · Fat 16%
Gluten-free pizza base nutrition facts table · 1 piece (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 324 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 0.96 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 576 mg | 25% |
| Total carbohydrate | 62.4 g | 23% |
| Fiber | 3.8 g | 14% |
| Protein | 7 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Gluten-free pizza base?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 324 kcal |
| 1 slice (thin) | 30 g | 81 kcal |
| 0.25 piece (quarter) | 30 g | 81 kcal |
| 1 slice (thick) | 45 g | 122 kcal |
| ½ piece (half) | 60 g | 162 kcal |
| 1 piece (small) | 80 g | 216 kcal |
| 100 g | 100 g | 270 kcal |
| 1 piece (large) | 180 g | 486 kcal |
| 1 piece (extra large) | 250 g | 675 kcal |
Calculated from 270 calories per 100 g.
Frequently Asked Questions About Gluten-free pizza base
How do you keep a gluten-free pizza base from getting soggy?
Use a thin layer of sauce, drain wet toppings, and bake the gluten-free pizza base in a fully preheated oven. A hot baking tray or pizza stone helps the bottom set and crisp instead of absorbing moisture.
Do you need to pre-bake a gluten-free pizza base?
Often, yes: briefly pre-baking a gluten-free pizza base helps it firm up before you add toppings. If the package says the base is already baked and ready to top, follow its directions instead.
What flour is used in a gluten-free pizza base?
A gluten-free pizza base may use rice flour, corn flour, or starches such as tapioca or potato, depending on the recipe. Packaged versions are processed grain products, and their exact ingredients vary by brand.
Can people with coeliac disease eat a gluten-free pizza base?
Yes, if the gluten-free pizza base is made and handled to prevent gluten cross-contact. Choose one labelled suitable for coeliac disease, and prepare it with clean utensils and a clean surface away from wheat crumbs.
Can you freeze a gluten-free pizza base?
Yes, most gluten-free pizza bases can be frozen if the packaging allows it. Seal the base well to prevent freezer burn, then thaw it in the refrigerator before adding toppings and baking.
How do you make a gluten-free pizza base crispy?
Bake the gluten-free pizza base on a preheated tray or pizza stone and avoid overloading it with sauce or toppings. A brief pre-bake can also help create a firmer, crisper bottom.
Can you eat a gluten-free pizza base without baking it?
Only if the package identifies the gluten-free pizza base as ready to eat. Some bases are already baked, but they are usually meant to be topped and heated before serving.
What toppings work best on a gluten-free pizza base?
Tomato sauce, cheese, vegetables, and meat all work on a gluten-free pizza base. Keep the sauce layer thin and drain watery toppings, since excess moisture can make the base soft.
How is a gluten-free pizza base different from regular pizza dough?
A gluten-free pizza base has no wheat gluten, so it usually stretches less and can be more fragile or crisp after baking. Its flour-and-starch blend gives it a different texture from conventional wheat dough.
How should you store an opened gluten-free pizza base?
Store an opened gluten-free pizza base according to its package directions, sealed to keep it from drying out. Some products need refrigeration after opening, even if they were sold at room temperature.
Gluten-free pizza base Vitamins & Minerals
Vitamins
B1
0.22mg · 18% DV
B3
2.28mg · 14% DV
B5
0.54mg · 11% DV
B6
0.14mg · 8% DV
Minerals
Sodium
576mg · 25% DV
Manganese
0.54mg · 23% DV
Selenium
11µg · 20% DV
Phosphorus
94mg · 13% DV
Potassium ⭐
132mg · 4% DV
Gluten-free pizza base Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Gluten-free pizza base
To burn the 324 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Gluten-free pizza base?
A gluten-free pizza base is a ready-to-top crust made without gluten-containing grains, often using rice, corn or other gluten-free flours and starches. It offers a convenient starting point for pizza, a dish that originated in Italy, and the exact ingredients vary by product.
Once baked, the crust may be crisp at the edges and softer in the middle, though texture depends on the recipe. Add tomato sauce, cheese, vegetables or other toppings, then bake until hot; it works for a quick meal or an easy shared dinner. With 52 g of carbohydrates per 100 g, it is mainly a source of carbohydrate. Pair it with plenty of vegetables and a protein-rich topping for a more balanced plate.
How Nutritious Is Gluten-free pizza base?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Gluten-free pizza base 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 Gluten-free pizza base Contain Allergens?
No known major allergens
Which Diets Is Gluten-free pizza base Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Gluten-free pizza base Fat Profile
SATURATED
0.96g
MONOUNSATURATED
1.8g
POLYUNSATURATED
1.44g
Omega 6:3 ratio 33:1
Above the ideal 4:1 (33:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.