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Thin crust, tomato sauce, parmesan cheese, olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
32g
· 49%
Protein
11g
· 17%
Fat
10g
· 34%
Fiber
2.1g
Vitamins
B12
0.6µg · 25% DV
B2
0.22mg · 17% DV
B1
0.18mg · 15% DV
B5
0.7mg · 14% DV
Minerals
Sodium
540mg · 23% DV
Phosphorus
160mg · 23% DV
Calcium
210mg · 21% DV
Selenium
7µg · 13% 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
4.2g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
Bake it in a fully preheated oven, ideally on a hot tray or pizza stone, to help the base crisp up. Too much sauce or too many toppings can leave the crust softer.
Parmesan often works best near the end of baking or just after the pizza comes out of the oven. Added too early, it can dry out or brown too hard.
Once cooled, cooked pizza usually keeps for about 3 to 4 days in a sealed container in the refrigerator. It should not be left at room temperature for long because it contains dairy.
Yes, it can be frozen in individual slices wrapped well. Reheating in the oven or a skillet usually preserves the texture better than a microwave.
That depends on portion size and digestion. Because it contains fat and cheese, it may feel heavy right before training, while after exercise it can fit better as part of a balanced meal.
A large green salad or a side of vegetables pairs well and adds freshness and volume. This can make a processed main dish feel less heavy overall.
Parmesan pizza usually has a sharper, saltier cheese profile and a simpler flavor focus. Compared with heavily topped pizzas, the balance is more about crust, sauce, and cheese.
No. A cheese-based pizza is not automatically light; portion size, preparation, and extra toppings matter more than the label alone.
People with gluten or dairy allergy or intolerance should be especially cautious because this food contains both allergens. Those who need to watch highly processed foods may also want to keep portions moderate.
A skillet over low to medium heat or a hot oven usually gives the best texture. Microwaving is convenient, but it often makes the crust softer and chewier.
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.