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Thin-crust pizza topped with salami and cheese; high in sodium and saturated fat.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Thin crust salami pizza (95 g) has 271 calories. That works out to 285 calories per 100 g. It contains 27.4 g of carbs, 11.9 g of protein, 12.9 g of fat and 2 g of fiber. Its 18.1 µg of Selenium covers 33% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 95 g
271
KCAL / 95G
Carbs
27.4g
· 10% DV
Protein
11.9g
· 24% DV
Fat
12.9g
· 17% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 17% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 271 kcal | |
| Total fat | 12.9 g | 17% |
| Saturated fat | 4.85 g | 24% |
| Trans fat | 0.19 g | |
| Sodium | 684 mg | 30% |
| Total carbohydrate | 27.4 g | 10% |
| Fiber | 2 g | 7% |
| Protein | 11.9 g | 24% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 95 g | 271 kcal |
| 1 slice (thin) | 70 g | 200 kcal |
| 100 g | 100 g | 285 kcal |
| 1 slice (thick) | 120 g | 342 kcal |
| 1 serving (medium) | 150 g | 428 kcal |
| 2 slice (double) | 190 g | 542 kcal |
| 1 piece (small) | 280 g | 798 kcal |
| 1 piece (medium) | 380 g | 1083 kcal |
| 1 piece (large) | 520 g | 1482 kcal |
Calculated from 285 calories per 100 g.
A thin crust salami pizza typically has a thin dough base, tomato sauce, salami, and melting cheese. Toppings such as mushrooms, olives, or peppers vary by recipe, but the crisp base and savory salami are its defining features.
To make thin crust salami pizza, roll or stretch the dough thin, spread on tomato sauce, then add cheese and salami. Bake in a hot oven until the base is crisp and the cheese has melted, watching closely because thin dough cooks quickly.
Yes. Thin crust salami pizza has a crisp, less bread-like base, while a regular or thick-crust version has more dough and a softer, chewier center. The thinner base can make the salami and cheese flavors stand out more.
Reheat thin crust salami pizza in a covered skillet over low heat to crisp the base while melting the cheese. An oven also works well. A microwave is convenient, but it tends to soften the crust rather than restore its crispness.
Thin crust salami pizza can be high in sodium and saturated fat because of the salami and cheese, so it is better as an occasional meal than an everyday staple. Pairing a moderate portion with vegetables makes the meal more balanced.
A green salad, roasted vegetables, or a light vegetable soup pairs well with thin crust salami pizza. These sides add freshness and balance its salty, rich toppings; adding more salty snacks is less likely to round out the meal.
Yes, you can freeze thin crust salami pizza. Freeze individual slices in an airtight container or freezer bag, separating them so they do not stick together. Reheat the slices from frozen in an oven or skillet for a crisper base.
Thin crust salami pizza can look greasy because salami and cheese release fat as they heat. Using less of either topping can reduce the oily surface; you can also gently blot excess oil after baking without pressing down on the crust.
Mozzarella is a popular choice for thin crust salami pizza because it melts smoothly and complements the savory salami. Some recipes mix it with a sharper cheese for more flavor, but too much cheese can make the thin base feel heavy.
Leftover thin crust salami pizza keeps for about three to four days in a covered container in the refrigerator. Refrigerate it promptly rather than leaving it at room temperature, and reheat slices until they are hot throughout before eating.
Vitamins
B12
0.55µg · 23% DV
Biotin
4.75µg · 16% DV
B3
2.47mg · 15% DV
B2
0.18mg · 14% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
223mg · 32% DV
Sodium
684mg · 30% DV
Calcium
176mg · 18% DV
Potassium ⭐
200mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 271 calories in 1 slice (medium) (95 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Thin crust salami pizza is made with a thin layer of dough topped with tomato sauce, salami and cheese, then baked until the base is crisp and the cheese melts. It draws on Italian pizza traditions, while salami-topped versions have become popular well beyond Italy. The savoury, mildly spiced salami contrasts with the rich cheese and crunchy edge.
It is commonly served as a casual lunch or dinner, either by the slice or shared, and pairs well with a green salad. It provides protein, but salami and cheese also make it relatively high in sodium and saturated fat. For a lighter meal, keep the portion modest and add salad rather than extra cheese.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.85g
MONOUNSATURATED
4.75g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.