Pizza, cheese, gluten-free thick crust
Common food
Photo: Wikipedia
This is a hearty, gluten-free pizza with a thick, bready crust that offers a satisfying chew without wheat. The cheese topping is melted and savory, while the crust provides a comforting, slightly dense texture. At 261 kcal per 100g, it delivers a balanced mix of protein, carbs, and fats, making it a more substantial gluten-free option.
Calorie split: 12% protein · 47% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for delivering the classic, comforting experience of a thick-crust pizza—crispy edges, a soft interior, and melted cheese—without the gluten. Its versatility allows for various toppings, and it serves as a safe, inclusive option for groups with dietary restrictions.
⚠️ Watch-outs & how to enjoy it better
The thick crust can be high in refined carbohydrates, potentially causing blood-sugar spikes, especially for those with insulin resistance. It may also be high in sodium from the cheese and any added sauces. To counteract this, pair a slice with a large side salad or non-starchy vegetables to increase fiber and slow digestion, and practice portion control by sticking to 1-2 slices.
Key benefits
- Provides a gluten-free alternative for those with celiac disease or gluten sensitivity.
- Offers a good source of protein (7.81g per 100g) for muscle maintenance.
- Contains dietary fiber (2.9g per 100g) which can aid digestion.
- Can be a convenient, portion-controlled meal or snack.
- Satisfies pizza cravings without gluten exposure.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The thick crust in gluten-free pizza often relies on a blend of alternative flours like rice, potato, or tapioca starch to mimic the chewy texture of wheat-based dough, sometimes with added xanthan gum for structure.
Full nutrition (USDA data · scales with serving)
| Water | 47.7 g |
| Energy | 261 kcal |
| Protein | 7.8 g |
| Total lipid (fat) | 11.9 g |
| Carbohydrate, by difference | 30.5 g |
| Fiber, total dietary | 2.9 g |
| Total Sugars | 3.3 g |
| Calcium, Ca | 234 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 147 mg |
| Potassium, K | 111 mg |
| Sodium, Na | 477 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 6.0 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.40 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 25.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 25.0 ug |
| Folate, DFE | 25.0 ug |
| Choline, total | 11.7 mg |
| Vitamin B-12 | 0.19 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 46.0 ug |
| Retinol | 42.0 ug |
| Carotene, beta | 49.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1588 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.3 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 | 0.06 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.42 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.63 g |
| Fatty acids, total monounsaturated | 5.1 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 4.6 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.94 g |
| PUFA 18:2 | 0.88 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 this pizza suitable for someone with celiac disease?
Yes, as long as it's certified gluten-free and prepared in a dedicated gluten-free environment to avoid cross-contamination. Always check labels and restaurant protocols.
How does the nutrition compare to regular thick-crust pizza?
The calorie and fat content are often similar, but gluten-free versions may have slightly less protein and more carbs from alternative flours. The key difference is the absence of gluten, not a major nutritional upgrade.
Can I freeze leftover slices?
Yes, wrap slices tightly in plastic wrap or foil and freeze for up to 2 months. Reheat in an oven or toaster oven to maintain crust texture, as microwaving can make it soggy.
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 2.61 kcal/g · 12% calories from protein · 2.9 g fiber · 3.3 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: 4.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.