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Baked pizza topped with cottage cheese and tomato
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
255
KCAL / 100G
Carbs
29.8g
· 47%
Protein
11.2g
· 18%
Fat
9.8g
· 35%
Fiber
2.1g
Vitamins
B12
0.38µg · 16% DV
B2
0.18mg · 14% DV
B3
2.1mg · 13% DV
Biotin
4µg · 13% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
186mg · 27% DV
Sodium
462mg · 20% DV
Calcium
168mg · 17% 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
4.1g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 23.7:1
Above the ideal 4:1 (23.7:1).
It usually works better 2-3 hours before training, when the crust can provide fuel and the cheese adds some protein. Eaten too close to exercise, it may feel heavy for some people.
Yes, but portion size matters. Large servings late at night may worsen reflux or indigestion in sensitive people.
A big side salad adds volume and extra fibre without making the meal much heavier. Water is often a better pairing than sugary drinks if you want to keep the meal more balanced.
No, it does not have to be completely avoided. Because it is a processed food, it is usually better treated as a planned portion rather than an unlimited everyday choice.
Cooked pizza should not sit at room temperature for long. Store slices in a sealed container in the fridge and eat them within a short time for best safety and quality.
Yes, individual slices freeze well if wrapped properly. Reheating in the oven or a pan usually keeps the crust texture better than the microwave.
Reheating does not usually change the main macros in a meaningful way. What changes more noticeably is texture, especially the crust and the freshness of the tomato topping.
Cottage cheese usually gives a lighter, slightly grainier texture and less stretch than mozzarella. Tomato keeps the flavour bright, so the overall result often feels less rich and heavy.
People with coeliac disease, gluten sensitivity, or milk allergy should avoid it because it contains gluten and dairy. Some people with lactose intolerance may also notice digestive discomfort.
No. Cottage cheese and tomato can be useful ingredients, but this is still a processed pizza, so the overall effect depends a lot on portion size and how often you eat it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.