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Pizza with mushroom, curd cheese, olive and tomato Calories
Pizza topped with mushrooms, curd cheese, olives and tomato
CALORIES
GI
POTASSIUM
FIBER
Pizza with mushroom, curd cheese, olive and tomato Nutrition Facts
Selected: 100 g
255
KCAL / 100G
Carbs
28.4g
· 44%
Protein
11.2g
· 18%
Fat
10.8g
· 38%
Fiber
2.3g
Pizza with mushroom, curd cheese, olive and tomato Vitamins & Minerals
Vitamins
B3
2.4mg · 15% DV
B2
0.18mg · 14% DV
Biotin
4µg · 13% DV
B12
0.32µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
185mg · 26% DV
Sodium
540mg · 23% DV
Calcium
145mg · 14% DV
Pizza with mushroom, curd cheese, olive and tomato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pizza with mushroom, curd cheese, olive and tomato Processed?
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.
Does Pizza with mushroom, curd cheese, olive and tomato Contain Allergens?
Contains these allergens:
Which Diets Is Pizza with mushroom, curd cheese, olive and tomato Good For?
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
Pizza with mushroom, curd cheese, olive and tomato Fat Profile
SATURATED
4.1g
MONOUNSATURATED
3.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 24.2:1
Above the ideal 4:1 (24.2:1).
Foods Similar to Pizza with mushroom, curd cheese, olive and tomato
Pizza with mushroom, curd cheese, olive and tomato — Frequently Asked Questions
How can mushroom, curd cheese, olive and tomato pizza be made crispier in the oven?
Bake it in a thoroughly preheated oven, ideally on a lower rack. A preheated pizza stone, steel, or baking tray helps the base stay crisp.
What is the best way to reheat this pizza without making the crust soggy?
Reheat it in a skillet or oven rather than the microwave. In a skillet, warm the base over low to medium heat and cover briefly so the cheese heats through.
How long does mushroom, curd cheese, olive and tomato pizza keep in the fridge?
Once cooled and stored in an airtight container, cooked pizza generally keeps for 3 to 4 days in the refrigerator. Pizza left at room temperature for more than two hours is safer to discard.
Can mushroom and curd cheese pizza be frozen?
Yes, cooked slices can be wrapped individually and frozen. For the best texture, use within 1 to 2 months and reheat from frozen in an oven or skillet.
What goes well with mushroom, curd cheese, olive and tomato pizza?
A simple lemon-dressed salad with rocket, lettuce, cucumber, or other crisp vegetables is a good match. It adds freshness and volume to a pizza-based meal.
Why can the mushrooms on pizza make the crust watery?
Mushrooms release moisture as they cook, especially when they are piled on thickly. Slicing them thinly or sautéing them briefly first can reduce excess moisture.
Can curd cheese replace mozzarella on pizza?
It can, but curd cheese does not melt or stretch like mozzarella. It gives a lighter, slightly crumbly topping; combining it with a small amount of melting cheese creates a more traditional pizza texture.
Is this pizza better before or after a workout?
Because it contains cheese and fat, it may feel heavy immediately before intense exercise, so having it a few hours beforehand is usually more comfortable. After training, it can fit into a balanced meal alongside fluids and vegetables.
Does eating pizza at night automatically cause weight gain?
No. Weight gain is driven more by overall intake, portion size, and long-term habits than by the clock alone. However, a large late meal may worsen reflux or disturb sleep for some people.
Can people with coeliac disease eat this pizza?
Standard pizza dough contains gluten, so it is not suitable for coeliac disease. Even a gluten-free version needs dedicated preparation and equipment to avoid cross-contact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.