Pizza, cheese and vegetables, gluten-free thin crust
Common food
Photo: Wikipedia
This is a light, crisp pizza with a gluten-free thin crust, topped with melted cheese and a colorful mix of vegetables. The crust offers a satisfying crunch, while the toppings provide a savory, slightly sweet balance. With a moderate calorie count and a good protein-to-carb ratio, it's a more balanced take on a classic favorite.
Calorie split: 13% protein · 41% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love it for delivering the classic pizza experience—melty cheese, savory sauce, and fresh veggies—without the gluten. Its versatility makes it a great base for countless topping combinations, fitting into both casual meals and more health-conscious diets.
⚠️ Watch-outs & how to enjoy it better
The thin crust can be less filling, potentially leading to overeating. Cheese and refined gluten-free flours can be high in sodium and saturated fat. To counteract, pair a slice with a large side salad to boost fiber and fullness, and be mindful of portion size.
Key benefits
- Gluten-free, suitable for those with celiac disease or gluten sensitivity.
- Good source of protein (7.18g per 100g) for muscle maintenance.
- Contains dietary fiber (2.3g) from vegetable toppings.
- Lower in carbohydrates than traditional deep-dish or pan pizzas.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The gluten-free pizza crust market has grown so significantly that some pizzerias now offer a dedicated gluten-free menu, often prepared in separate areas to avoid cross-contamination.
Full nutrition (USDA data · scales with serving)
| Water | 56.6 g |
| Energy | 223 kcal |
| Protein | 7.2 g |
| Total lipid (fat) | 11.6 g |
| Carbohydrate, by difference | 22.7 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 3.1 g |
| Calcium, Ca | 215 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 141 mg |
| Potassium, K | 119 mg |
| Sodium, Na | 437 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 6.1 ug |
| Vitamin C, total ascorbic acid | 5.1 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.30 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 21.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 21.0 ug |
| Choline, total | 10.8 mg |
| Vitamin B-12 | 0.19 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 49.0 ug |
| Retinol | 43.0 ug |
| Carotene, beta | 80.0 ug |
| Carotene, alpha | 2.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 1601 ug |
| Lutein + zeaxanthin | 87.0 ug |
| Vitamin E (alpha-tocopherol) | 1.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 4.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.7 g |
| SFA 4:0 | 0.08 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.41 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 4.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.89 g |
| PUFA 18:2 | 0.84 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 14.0 mg |
Amino acid profile (per 100g)
Estimated from Fast Food, Pizza Chain, 14" pizza, cheese topping, stuffed crust — USDA does not publish this profile for Pizza.
| Tryptophan | 0.12 g |
| Threonine | 0.39 g |
| Isoleucine | 0.57 g |
| Leucine | 1.1 g |
| Lysine | 0.59 g |
| Methionine | 0.27 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.40 g |
| Valine | 0.71 g |
| Arginine | 0.44 g |
| Histidine | 0.32 g |
| Alanine | 0.38 g |
| Aspartic acid | 0.81 g |
| Glutamic acid | 3.4 g |
| Glycine | 0.31 g |
| Proline | 1.7 g |
| Serine | 0.58 g |
| Hydroxyproline | 0.00 g |
FAQ
Is gluten-free pizza crust healthier than regular crust?
Not necessarily. It depends on the ingredients. Some gluten-free crusts use refined rice or potato starch, which can be lower in fiber and cause quicker blood sugar spikes than whole-wheat crusts. The healthiness is more about the overall recipe and toppings.
Why is my gluten-free pizza crust so crispy or crumbly?
Gluten provides elasticity. Without it, crusts can be more fragile. For best results, pre-bake the crust for a few minutes before adding toppings, and avoid overloading it with wet ingredients like fresh tomatoes or excess cheese.
Can I make this pizza vegan?
Yes. Simply substitute the dairy cheese with a plant-based cheese alternative and ensure the crust ingredients are vegan (some gluten-free flours or binders may contain egg). Load up on vegetables for flavor and texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.23 kcal/g · 13% calories from protein · 2.3 g fiber · 3.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.67 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.