Pizza, cheese, from restaurant or fast food, medium crust
Common food
Photo: Wikipedia
A medium-crust cheese pizza from a restaurant or fast-food chain offers a satisfying balance of a slightly chewy, bread-like base, melted mozzarella, and a savory tomato sauce. Each 100g provides a moderate 266 kcal, with a notable 11.39g of protein from the cheese and dough, but also 33.33g of carbohydrates. It's a calorie-dense comfort food where the fat and carbs are the primary energy drivers.
💚 Why it's loved
People adore it for the universal appeal of melted cheese, savory sauce, and warm bread—a combination that triggers deep comfort and satisfaction. Its versatility and role in social gatherings, from parties to casual nights in, cement its status as a beloved cultural staple.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and sodium content can contribute to blood-sugar spikes and water retention, making it less ideal for those monitoring these metrics. To counteract, pair a slice with a side salad or lean protein to slow digestion, practice portion control by limiting to 1-2 slices, and choose thin-crust or veggie-loaded versions to reduce the glycemic load.
Key benefits
- Good source of protein from cheese and wheat dough
- Provides calcium and phosphorus for bone health
- Contains lycopene from cooked tomato sauce
- Offers quick energy from carbohydrates
- Can be a vehicle for vegetable toppings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The world's largest pizza, as certified by Guinness World Records, was made in Rome in 2012 and measured over 1261 square meters—roughly the size of two football fields.
Full nutrition (scales with serving)
| Water | 43.2 g |
| Energy | 266 kcal |
| Protein | 11.4 g |
| Total lipid (fat) | 9.7 g |
| Carbohydrate, by difference | 33.3 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 3.6 g |
| Calcium, Ca | 188 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 216 mg |
| Potassium, K | 172 mg |
| Sodium, Na | 540 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 19.9 ug |
| Vitamin C, total ascorbic acid | 1.4 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 93.0 ug |
| Folic acid | 52.0 ug |
| Folate, food | 40.0 ug |
| Folate, DFE | 129 ug |
| Choline, total | 16.4 mg |
| Vitamin B-12 | 0.42 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 69.0 ug |
| Retinol | 61.0 ug |
| Carotene, beta | 92.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1915 ug |
| Lutein + zeaxanthin | 58.0 ug |
| Vitamin E (alpha-tocopherol) | 0.83 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.7 ug |
| Fatty acids, total saturated | 4.5 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.60 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 0.86 g |
| Fatty acids, total monounsaturated | 2.6 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.4 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.18 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 | 17.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is cheese pizza a good source of protein?
Yes, it provides a decent amount of protein (about 11.4g per 100g) primarily from the cheese and wheat-based crust, though it's not as protein-dense as lean meats or legumes.
Why does restaurant pizza have more calories than homemade?
Restaurants often use more cheese, oil, and sugar in the sauce, and the dough may be richer, leading to higher calorie density compared to a typical homemade version.
Can I eat pizza on a low-carb diet?
Traditional medium-crust pizza is high in carbs (33.3g per 100g). For a low-carb option, you'd need to seek out specialty crusts made from almond flour, cauliflower, or other low-carb alternatives.