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Medium-large pizza, typically 12-14 inches diameter, with assorted toppings.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
32g
· 51%
Protein
10g
· 16%
Fat
9g
· 33%
Fiber
2.2g
Vitamins
B3
2.1mg · 13% DV
B2
0.15mg · 12% DV
B1
0.12mg · 10% DV
B5
0.5mg · 10% DV
Minerals
Sodium
550mg · 24% 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
3.5g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
It is usually easier to tolerate 2-3 hours before training rather than right before it, because the dough and fat can feel heavy. After training, pairing it with water and vegetables can make the meal more balanced.
Add a large salad, cooked vegetables, or a yogurt-based side. That increases volume and variety so the meal is not only dough and cheese.
Cooked pizza generally keeps for 3-4 days in the refrigerator. If it sat at room temperature for too long, it is safer to discard it.
Yes, slices can be wrapped well and frozen. Reheating from thawed in the oven usually gives a better texture than the microwave.
An oven or a covered pan works best if you want the base to stay firmer and the cheese to reheat evenly. A microwave is convenient but often makes pizza softer and chewier.
Water is the simplest choice, especially with salty processed foods. Sugary drinks can raise the total energy of the meal without adding much satiety.
It depends more on portion size and toppings than on the name of the food. Pizza is often denser because of cheese and added fat, while pasta can be lighter or heavier depending on the sauce.
For most people, occasional pizza is fine, but eating it daily can crowd out more varied foods. Since it is a processed food, it is better balanced with vegetables, legumes, and less processed meals across the week.
People with coeliac disease, gluten intolerance, milk allergy, or lactose sensitivity may need to avoid it or choose a specific alternative. Cross-contact can also matter when ordering from restaurants.
It can in some people, especially if they are prone to reflux or indigestion. A large portion close to bedtime may feel heavy because of the combination of dough, cheese, and fat.
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.