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Classic mushroom pizza with cheese and tomato sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Pizza Funghi (125 g) has 319 calories. That works out to 255 calories per 100 g. It contains 37.3 g of carbs, 14 g of protein, 12.6 g of fat and 2.9 g of fiber. Its 22.5 µg of Selenium covers 41% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 125 g
319
KCAL / 125G
Carbs
37.3g
· 14% DV
Protein
14g
· 28% DV
Fat
12.6g
· 16% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 18% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 319 kcal | |
| Total fat | 12.6 g | 16% |
| Saturated fat | 5.25 g | 26% |
| Trans fat | 0.22 g | |
| Sodium | 675 mg | 29% |
| Total carbohydrate | 37.3 g | 14% |
| Fiber | 2.9 g | 10% |
| Protein | 14 g | 28% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 125 g | 319 kcal |
| 1 slice (thin) | 90 g | 230 kcal |
| 100 g | 100 g | 255 kcal |
| 1 slice (thick) | 160 g | 408 kcal |
| 1 serving (medium) | 180 g | 459 kcal |
| 2 slice (double) | 250 g | 638 kcal |
| 1 piece (small) | 320 g | 816 kcal |
| 1 piece (medium) | 420 g | 1071 kcal |
| 1 piece (large) | 560 g | 1428 kcal |
Calculated from 255 calories per 100 g.
Pizza Funghi means mushroom pizza in Italian. It usually refers to a pizza topped with mushrooms, cheese and tomato sauce, though recipes vary in the type of mushrooms, cheese and additional seasonings used.
Cremini, button and chestnut mushrooms all work well on Pizza Funghi because they hold their shape and have a savory flavor. Slice them evenly so they cook at a similar rate and spread easily across each slice.
Yes, you can make Pizza Funghi without tomato sauce by using a small amount of olive oil or a light white sauce as the base. Keep the base modest so it does not overpower the mushrooms and cheese.
No, mushrooms do not have to be cooked first if they are thinly sliced and the pizza will bake until the toppings are done. Sautéing them beforehand is useful when they are especially juicy or cut into thick pieces.
To keep Pizza Funghi from getting soggy, dry the mushrooms well, avoid piling them up, and use a restrained layer of tomato sauce. Baking on a fully heated oven surface also helps the crust cook through.
Pizza Funghi is defined by its mushroom topping, while quattro formaggi is defined by its combination of four cheeses. A Pizza Funghi may include several cheeses, but mushrooms remain its characteristic topping.
Leftover Pizza Funghi keeps for about three to four days in the refrigerator when stored in a sealed container. Refrigerate it promptly after serving, and reheat only the slices you plan to eat.
Yes, Pizza Funghi can be frozen. Let the slices cool, wrap them individually or separate them with parchment in an airtight container, and thaw or reheat them until hot; the crust may be softer after thawing.
A crisp green salad, roasted vegetables or a simple vegetable soup goes well with Pizza Funghi. These sides balance the savory mushrooms and cheese without competing with the pizza’s main flavors.
Reheat Pizza Funghi in a covered skillet over medium-low heat so the base crisps while the cheese warms. An oven also works well; microwaving is quick, but it tends to soften the crust.
Vitamins
B12
0.56µg · 23% DV
Biotin
6.25µg · 21% DV
B3
3mg · 19% DV
B2
0.22mg · 17% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
256mg · 37% DV
Sodium
675mg · 29% DV
Calcium
235mg · 24% DV
Potassium ⭐
231mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 319 calories in 1 slice (medium) (125 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pizza Funghi is an Italian-style pizza topped with mushrooms, tomato sauce and cheese. It may be made on a thin or thicker crust, and the type and amount of mushrooms can vary from one pizzeria or recipe to another.
Served hot, it pairs the savoury, earthy flavour of mushrooms with soft, melted cheese and a crisp or chewy base. In Italy and elsewhere, it is commonly eaten by the slice for lunch or dinner, often alongside a simple salad. The crust makes it a substantial source of carbohydrates, while the cheese and mushrooms contribute protein; it contains 11.2 g of protein per 100 g. For a lighter meal, pair a slice with salad rather than adding extra toppings.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
5.25g
MONOUNSATURATED
3.88g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 34.3:1
Above the ideal 4:1 (34.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.