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Homemade vegetable pizza
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
27g
· 60%
Protein
6.1g
· 14%
Fat
5.3g
· 26%
Fiber
2.7g
Vitamins
Vitamin A
110µg · 12% DV
B1
0.13mg · 11% DV
Vitamin C
10mg · 11% DV
Vitamin K
13µg · 11% DV
Minerals
Sodium
380mg · 17% DV
Phosphorus
85mg · 12% DV
Calcium
90mg · 9% DV
Zinc
1mg · 9% 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
✓ 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
2.1g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 7.7:1
Above the ideal 4:1 (7.7:1).
The oven usually gives the best texture because it helps the crust crisp up again. A covered pan on low heat also works well if you want a crisp base without drying the toppings.
Pre-cook or drain watery vegetables like mushrooms, zucchini, and tomatoes before topping the pizza. Using sauce sparingly and baking on a fully heated tray or stone also helps.
It can be, but timing and portion size matter. Because it contains dough and cheese, eating a large serving too close to training may feel heavy for some people.
It can be a practical post-workout meal because it provides carbohydrates along with some protein. If you want a more balanced recovery meal, pair it with yogurt, kefir, or a side salad.
Yes, cooked slices freeze well when wrapped individually or stored in a sealed container. Reheating from frozen in the oven usually preserves the texture better than microwaving.
Usually up to 3 days in a sealed container if it was cooled and refrigerated promptly. If it has been left at room temperature for too long, it is safer not to eat it.
No. Vegetables improve the meal, but the overall balance still depends on the crust, cheese, toppings, and portion size.
Onions, peppers, mushrooms, olives, and pre-cooked eggplant are common choices because they roast well and keep good flavor. Very watery vegetables need more care so they do not soften the crust.
A large salad is an easy pairing because it adds volume and extra fiber. A fermented dairy side such as yogurt or ayran can also make the meal feel more satisfying.
People with gluten or dairy allergy or intolerance should be cautious because this food contains both allergens. Those limiting sodium may also want to watch the amount of cheese and sauce used.
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.