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Thin crust pizza with sausage, corn and olives Calories
Thin-crust pizza topped with sausage, corn and olives; relatively high in sodium and saturated fat.
CALORIES
GI
POTASSIUM
FIBER
Thin crust pizza with sausage, corn and olives Nutrition Facts
Selected: 100 g
285
KCAL / 100G
Carbs
29.4g
· 41%
Protein
12.1g
· 17%
Fat
13.2g
· 42%
Fiber
2.3g
Thin crust pizza with sausage, corn and olives Vitamins & Minerals
Vitamins
B12
0.55µg · 23% DV
B3
2.6mg · 16% DV
B2
0.19mg · 15% DV
Biotin
4µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
220mg · 31% DV
Sodium
690mg · 30% DV
Calcium
180mg · 18% DV
Thin crust pizza with sausage, corn and olives Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Thin crust pizza with sausage, corn and olives 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 Thin crust pizza with sausage, corn and olives Contain Allergens?
Contains these allergens:
Which Diets Is Thin crust pizza with sausage, corn and olives 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
Thin crust pizza with sausage, corn and olives Fat Profile
SATURATED
5.1g
MONOUNSATURATED
5g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 24.2:1
Above the ideal 4:1 (24.2:1).
Foods Similar to Thin crust pizza with sausage, corn and olives
Thin crust pizza with sausage, corn and olives — Frequently Asked Questions
Is thin crust sausage, corn and olive pizza better reheated in the oven or in a pan?
The oven or an air fryer usually gives the best texture because the base stays crisper and the topping heats more evenly. A pan works too, but use gentle heat so the bottom does not burn before the cheese warms through.
How long does this pizza keep in the fridge after cooking?
Cooked pizza slices generally keep for 3 to 4 days in the refrigerator in a sealed container. Because it contains meat and dairy, it should not be left at room temperature for long.
Can leftover pizza be frozen?
Yes, freezing is fine if the slices are wrapped well to limit air exposure. Reheating from thawed in the oven usually preserves the crust better than the microwave.
Does a thin crust automatically make this pizza a healthier choice?
No. A thin crust may reduce the dough portion, but toppings like sausage, cheese and olives still affect the meal’s overall fat and salt load.
Is this pizza better before or after a workout?
Right before training it may feel heavy, since higher-fat processed toppings can slow digestion. It usually works better as a meal a few hours before exercise or after, with a lighter side such as salad.
What pairs well with this pizza to make the meal feel more balanced?
A large salad or other vegetable side can add volume and help balance the meal. Yogurt-based sides can also work well if you want something cooling and simple.
How does sausage pizza compare with a vegetable pizza?
Sausage pizza is usually the more processed option and is often worth eating less often. A vegetable pizza can be a lighter everyday choice, although extra cheese and large portions still matter.
Do the olives and sausage make this pizza especially salty?
They can. Both olives and sausage are commonly high-sodium ingredients, so people watching blood pressure or overall salt intake should be mindful of portion size and the rest of the day’s meals.
Does microwaving pizza ruin its nutrition?
Not really; microwaving mainly changes texture more than nutrition. The main downside is a softer crust, not a major loss of food value.
Who should be careful with this pizza?
Anyone with gluten or dairy allergy or intolerance should check ingredients carefully, since both allergens are present. People limiting processed foods, sodium or saturated fat may also want to keep it as an occasional food rather than a staple.
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Nutrition data compiled from USDA FoodData Central and scientific sources.