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Homemade thick crust mixed pizza Calories
Homemade thick-crust mixed pizza with cheese and assorted toppings; relatively high in energy, protein, and sodium.
CALORIES
GI
POTASSIUM
FIBER
Homemade thick crust mixed pizza Nutrition Facts
Selected: 100 g
285
KCAL / 100G
Carbs
31.8g
· 44%
Protein
12.5g
· 17%
Fat
12.1g
· 39%
Fiber
2.3g
Homemade thick crust mixed pizza Vitamins & Minerals
Vitamins
B12
0.45µg · 19% DV
B2
0.22mg · 17% DV
Biotin
5µg · 17% DV
B3
2.4mg · 15% DV
Minerals
Phosphorus
235mg · 34% DV
Selenium
18µg · 33% DV
Sodium
620mg · 27% DV
Calcium
210mg · 21% DV
Homemade thick crust mixed pizza Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Homemade thick crust mixed 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 mixed pizza Contain Allergens?
Contains these allergens:
Which Diets Is Homemade thick crust mixed pizza Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Homemade thick crust mixed pizza Fat Profile
SATURATED
4.9g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 20.6:1
Above the ideal 4:1 (20.6:1).
Foods Similar to Homemade thick crust mixed pizza
Homemade thick crust mixed pizza — Frequently Asked Questions
What is the best way to reheat homemade thick-crust mixed pizza?
Reheat it in a fully preheated hot oven, ideally on a rack or preheated tray. This helps the base crisp up again, while a microwave can leave the crust soft.
Why does thick pizza crust stay doughy in the middle?
A very thick base, an oven that is not hot enough, or watery toppings can prevent the centre from cooking through. Use a thin layer of sauce, dry high-moisture toppings, and bake the pizza close to the lower part of the oven.
Can homemade mixed pizza be frozen?
Yes. Cool cooked pizza completely, freeze individual slices in airtight wrapping, and reheat them from frozen in an oven or air fryer for the best texture.
How long does cooked homemade pizza keep in the fridge?
Refrigerate it within two hours of cooking and keep it in a covered container. It is generally best eaten within 3 to 4 days and should be reheated thoroughly before serving.
Should thick pizza dough be pre-baked before adding toppings?
Par-baking the base briefly can help prevent a thick crust from remaining undercooked. Add the sauce and toppings after this first bake, then return it to the oven to finish cooking.
Which mixed-pizza toppings make the crust soggy?
Mushrooms, fresh tomatoes, courgette, and frozen vegetables can release substantial moisture during baking. Slice them thinly, pat them dry, or cook them briefly first to protect the crust.
Is thick-crust mixed pizza better before or after a workout?
Because a thick crust, cheese, and meat toppings can be slow to digest, it may feel uncomfortable immediately before intense exercise. It can work better afterward as part of a meal, especially with a vegetable side.
What should I serve with mixed pizza to make the meal more balanced?
A large green salad, roasted vegetables, or vegetable soup pairs well with pizza. These sides add volume and variety without needing more processed meat or another starchy side.
Is homemade pizza always healthier than frozen pizza?
Not necessarily; the result depends on the amount of dough, cheese, processed meats, and the serving size. Making it at home does give you more control over ingredients, salt, and vegetable toppings.
Who should be cautious with homemade thick-crust mixed pizza?
People with gluten or dairy allergies should avoid a standard version, and regular wheat dough is unsuitable for coeliac disease. Tomato sauce, spicy cured meats, and rich cheese may also worsen symptoms for some people with reflux.
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Nutrition data compiled from USDA FoodData Central and scientific sources.