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Thin-crust New York-style pizza topped with cheese and pepperoni
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
296
KCAL / 100G
Carbs
31.8g
· 43%
Protein
12.6g
· 17%
Fat
13.2g
· 40%
Fiber
2.1g
Vitamins
B12
0.62µg · 26% DV
B3
3.4mg · 21% DV
Biotin
5.1µg · 17% DV
B2
0.21mg · 16% DV
Minerals
Selenium
21µg · 38% DV
Phosphorus
236mg · 34% DV
Sodium
712mg · 31% DV
Calcium
188mg · 19% 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
— Not 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
SATURATED
5.1g
MONOUNSATURATED
5g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
New York-style pizza typically has a large, thin, flexible base that can be folded by the slice. The crust is less bready than a thick-crust pizza, so the cheese and pepperoni flavours stand out more.
Reheat slices in a hot oven directly on a rack or on a preheated tray to help the base crisp up again. A microwave is faster, but it tends to leave the crust soft.
Avoid leaving slices stacked in a closed box, because trapped steam softens the base. A brief reheat in a hot oven or a dry skillet can restore some crispness underneath.
A large salad with rocket, tomatoes, cucumber and a vinegar-based dressing is a useful pairing. It adds vegetable variety and volume without making the meal as heavy as extra cheese or creamy sides.
Immediately before hard exercise, a cheesy, fatty pizza may feel heavy or cause digestive discomfort for some people. If you choose it, having it a few hours beforehand and keeping the portion moderate is usually more comfortable.
It provides carbohydrate and protein, which can contribute to recovery, but it is also relatively high in fat and salt. Pairing it with water and vegetables is a more balanced approach than relying on it as a regular recovery meal.
No—body-weight change is driven mainly by overall intake and habits over time, not by the clock alone. However, eating it close to bedtime can worsen reflux, thirst or sleep comfort in some people.
Pepperoni is a processed meat and is commonly high in salt and saturated fat, so it is best treated as an occasional choice rather than an everyday protein source. Varying meals with beans, fish, eggs and less processed meats is a sensible habit.
It is not suitable for people with gluten or dairy allergies, and cross-contact also matters for those with coeliac disease. People with reflux, high blood pressure or salt sensitivity may also need to limit portions because it can be spicy, fatty and salty.
Refrigerate leftovers promptly in a covered container and eat them within a short time. Individual slices can be wrapped and frozen; reheating them from frozen in the oven helps preserve the crust better.
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Nutrition data compiled from USDA FoodData Central and scientific sources.