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Vegetable pizza with a refined flour crust, cheese, and mixed vegetables; moderate protein and fiber.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Verdure pizza (125 g) has 333 calories. That works out to 266 calories per 100 g. It contains 39.3 g of carbs, 14 g of protein, 13.3 g of fat and 3.3 g of fiber. Its 22.5 µg of Selenium covers 41% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 125 g
333
KCAL / 125G
Carbs
39.3g
· 14% DV
Protein
14g
· 28% DV
Fat
13.3g
· 17% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 17% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 333 kcal | |
| Total fat | 13.3 g | 17% |
| Saturated fat | 5.38 g | 27% |
| Trans fat | 0.2 g | |
| Sodium | 748 mg | 33% |
| Total carbohydrate | 39.3 g | 14% |
| Fiber | 3.3 g | 12% |
| Protein | 14 g | 28% |
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) | 125 g | 333 kcal |
| 1 slice (small) | 90 g | 239 kcal |
| 100 g | 100 g | 266 kcal |
| 1 slice (large) | 160 g | 426 kcal |
| 1 serving (medium) | 180 g | 479 kcal |
| 2 slice (double) | 250 g | 665 kcal |
| 1 serving (large) | 260 g | 692 kcal |
| 1 piece (whole) | 320 g | 851 kcal |
Calculated from 266 calories per 100 g.
Verdure pizza is an Italian-style pizza topped mainly with vegetables, usually with tomato sauce and cheese on a wheat crust. “Verdure” means vegetables in Italian, but the exact toppings vary by pizzeria and recipe.
Verdure pizza commonly comes with vegetables such as zucchini, eggplant, bell peppers, mushrooms, onions, or olives, plus cheese and tomato sauce. The mix is not fixed, so menus may use seasonal vegetables or leave out some toppings.
Verdure pizza is usually vegetarian because its toppings are vegetables and cheese, but recipes can vary. Check that it has no meat toppings, and ask about the cheese if you avoid cheeses made with animal rennet.
To make verdure pizza, spread tomato sauce over pizza dough, add cheese and prepared vegetables, then bake until the crust is browned and the cheese is melted. Cook watery vegetables such as mushrooms or zucchini briefly first to keep the crust from turning soggy.
Verdure pizza is the Italian-style name for vegetable-topped pizza, while “vegetable pizza” can refer to many regional versions. Verdure toppings often reflect Italian ingredients such as zucchini, eggplant, peppers, and olives, but there is no single required recipe.
Mozzarella is a common choice for verdure pizza because it melts well without overpowering the vegetables. A little Parmesan can add a sharper, savory finish; use it sparingly so it does not mask delicate toppings such as zucchini.
Keep verdure pizza from getting soggy by drying washed vegetables, precooking ingredients that release water, and using a moderate amount of sauce. Bake it on a thoroughly heated tray or pizza stone so the crust sets quickly.
Serve verdure pizza with a simple green salad, arugula, or a light vegetable soup. A crisp, lightly dressed side balances the warm cheese and baked toppings without competing with the pizza's vegetable flavors.
Leftover verdure pizza keeps for about three to four days in the refrigerator when stored in a covered container. Refrigerate it within two hours of serving, and discard slices that have been left out longer.
Reheat verdure pizza in a covered skillet over medium heat to crisp the base while warming the toppings. A conventional oven also works; microwaving is convenient but tends to leave the crust soft.
Vitamins
B12
0.53µg · 22% DV
B2
0.22mg · 17% DV
Biotin
5µg · 17% DV
B3
2.38mg · 15% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
270mg · 39% DV
Sodium
748mg · 33% DV
Calcium
235mg · 24% DV
Potassium ⭐
233mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 333 calories in 1 slice (medium) (125 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.
Verdure pizza is an Italian-style vegetable pizza, usually made with a wheat-flour crust, tomato sauce, cheese and a mix of vegetables. The exact topping varies by recipe and season; peppers, mushrooms, courgettes and olives are all common choices.
It is best served hot, when the crust is crisp at the edges and the cheese is soft and savoury. In Italy it may be shared as part of a casual meal; elsewhere, it works just as well for lunch or dinner with a green salad. A 100 g portion provides 11.2 g of protein, while its refined-flour base means the vegetables do not make it especially high in fibre. For a lighter plate, choose a thinner crust and add extra salad.
Medium
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
✓ 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
5.38g
MONOUNSATURATED
3.88g
POLYUNSATURATED
2.38g
Omega 6:3 ratio 35.8:1
Above the ideal 4:1 (35.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.