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Pizza with pastrami, mushroom, and Kashar cheese Calories
Protein-rich pizza with pastrami, mushrooms, and Kashar cheese; high in sodium
CALORIES
GI
POTASSIUM
FIBER
Pizza with pastrami, mushroom, and Kashar cheese Nutrition Facts
Selected: 100 g
285
KCAL / 100G
Carbs
27.8g
· 39%
Protein
14.2g
· 20%
Fat
13.1g
· 41%
Fiber
1.9g
Pizza with pastrami, mushroom, and Kashar cheese Vitamins & Minerals
Vitamins
B12
0.7µg · 29% DV
B3
3.4mg · 21% DV
B2
0.22mg · 17% DV
Biotin
5µg · 17% DV
Minerals
Phosphorus
255mg · 36% DV
Selenium
18µg · 33% DV
Sodium
690mg · 30% DV
Calcium
210mg · 21% DV
Pizza with pastrami, mushroom, and Kashar cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Pizza with pastrami, mushroom, and Kashar cheese 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 pastrami, mushroom, and Kashar cheese Contain Allergens?
Contains these allergens:
Which Diets Is Pizza with pastrami, mushroom, and Kashar cheese Good For?
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
Pizza with pastrami, mushroom, and Kashar cheese Fat Profile
SATURATED
5.4g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Foods Similar to Pizza with pastrami, mushroom, and Kashar cheese
Pizza with pastrami, mushroom, and Kashar cheese — Frequently Asked Questions
Is it better to reheat pastrami, mushroom, and Kashar cheese pizza in the oven or in a pan?
The oven usually restores a crisper base and melts the cheese more evenly. A skillet also works well, especially if you cover it briefly to warm the topping without making the crust soggy.
How long does leftover pastrami, mushroom, and Kashar cheese pizza keep in the fridge?
Cooked pizza generally keeps for 3 to 4 days in the refrigerator. Store it in an airtight container or wrap it well to reduce drying out and odor absorption.
Can this pizza be frozen?
Yes, it freezes well if you wrap individual slices tightly. Reheating from thawed in the oven usually gives a better texture than microwaving.
Why can pastrami pizza taste especially salty?
Pastrami is a cured meat with a naturally concentrated, salty flavor, and Kashar cheese can add to that. Pairing it with a plain salad or a simple dairy side can help balance the intensity.
How do you stop the mushrooms from making the pizza watery?
Mushrooms release a lot of moisture during cooking, so using a moderate amount and slicing them thinly helps. A quick pre-cook or a hotter bake can also keep the crust from turning soft.
Is this pizza better before or after a workout?
Right before training it may feel heavy, since the fat and cheese can slow digestion. After exercise it can fit better as part of a meal, especially with vegetables or another lighter side.
Is eating pizza late at night really worse?
The time matters less than portion size and your overall eating pattern. That said, a large late-night serving may be more likely to cause heaviness, thirst, or reflux in some people.
What goes well with pastrami, mushroom, and Kashar cheese pizza?
A peppery green salad, tomatoes, or lightly acidic vegetables pair well with it. Fresh sides help cut through the richness of the cheese and cured meat.
How does this compare with sausage pizza?
Pastrami pizza usually tastes meatier, drier, and more sharply savory. Sausage pizza is often fattier and more spice-forward, so the overall flavor feels heavier.
Who should be more careful with this pizza?
People with gluten or dairy allergies or intolerances should be cautious because both allergens are present. Those limiting sodium may also want to watch portion size, since cured meat and cheese can be relatively salty.
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Nutrition data compiled from USDA FoodData Central and scientific sources.