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Pizza topped with pastrami, cheese, tomato sauce, and dough; rich in protein and fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
29g
· 45%
Protein
11g
· 17%
Fat
11g
· 38%
Fiber
2.2g
Vitamins
B12
1.1µg · 46% DV
B2
0.22mg · 17% DV
B1
0.18mg · 15% DV
B5
0.7mg · 14% DV
Minerals
Sodium
650mg · 28% DV
Phosphorus
110mg · 16% DV
Selenium
7µg · 13% DV
Calcium
120mg · 12% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.7g
MONOUNSATURATED
3.8g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Cooked pastrami pizza usually keeps for 3 to 4 days in an airtight container in the refrigerator. Because it contains meat and cheese, it should not be left at room temperature for long.
Yes, you can freeze it in individual slices wrapped well to reduce freezer burn. Reheating in the oven or a skillet usually gives a better texture than the microwave.
Use a hot oven for a short time or reheat it in a covered skillet. This helps the cheese melt again while keeping the crust from turning soggy and the meat from becoming tough.
Pastrami is a cured, seasoned meat, so it already brings a concentrated salty flavor. When combined with cheese, the overall taste can become much more intense.
Fresh, acidic sides such as tomato salad, arugula, or pickled vegetables can balance its richness. Plain sparkling water or yogurt-based drinks can also make it feel less heavy.
Right before training, it may feel too heavy because the crust, cheese, and processed meat can slow digestion. If you want it, eating it a few hours beforehand is usually more comfortable.
For some people, a rich pizza late at night can trigger reflux, thirst, or indigestion. A smaller portion is often easier to tolerate than a large serving before bed.
Pastrami pizza usually has a drier, more cured-meat character and a stronger spice profile. Pepperoni or sausage pizza often tastes fattier and can have a softer bite.
Cooking does not remove the protein itself, but moisture loss can change texture and concentration per bite. Bigger differences usually come from portion size and extra toppings rather than the baking process alone.
People with gluten or dairy allergy or intolerance need to check ingredients carefully. Those who are limiting processed meats or sodium may also want to eat it less often.
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.