Pizza, cheese topping, thin crust, frozen, cooked
Whole food · Fast Foods
Photo: Wikipedia
A crispy, golden-brown base topped with a savory, melted layer of mozzarella and a tangy tomato sauce. This thin-crust, frozen variety cooks up quickly, offering a satisfying crunch with a chewy, cheesy center. At 263 kcal per 100g, it provides a solid protein boost from the cheese alongside a balanced mix of carbs and fats.
Calorie split: 18% protein · 44% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore it for the classic, comforting combination of salty cheese, tangy sauce, and crispy crust, which delivers instant satisfaction. Its simplicity makes it a universal crowd-pleaser and a perfect canvas for personalization with favorite toppings.
⚠️ Watch-outs & how to enjoy it better
The refined carbs and sodium from the cheese and sauce can cause blood-sugar spikes and water retention. To counteract this, pair a slice with a large, leafy green salad dressed with olive oil and vinegar to add fiber and healthy fats that slow digestion, and practice portion control by sticking to one or two slices.
Key benefits
- Quick and convenient meal solution
- Good source of protein from cheese
- Provides calcium for bone health
- Versatile base for adding nutrient-rich toppings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The world's largest pizza, made in Rome in 2012, measured over 13,000 square feet and was named 'Ottavia' in homage to the first Roman emperor.
Full nutrition (USDA data · scales with serving)
| Water | 46.0 g |
| Energy | 263 kcal |
| Energy | 1098 kj |
| Protein | 11.9 g |
| Total lipid (fat) | 11.1 g |
| Ash | 2.2 g |
| Carbohydrate, by difference | 28.8 g |
| Fiber, total dietary | 3.0 g |
| Total Sugars | 3.7 g |
| Sucrose | 0.10 g |
| Glucose | 0.88 g |
| Fructose | 1.3 g |
| Lactose | 0.38 g |
| Maltose | 0.85 g |
| Galactose | 0.24 g |
| Calcium, Ca | 228 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 201 mg |
| Sodium, Na | 471 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.33 mg |
| Selenium, Se | 21.4 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.3 mg |
| Pantothenic acid | 0.50 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 87.0 ug |
| Folic acid | 51.0 ug |
| Folate, food | 36.0 ug |
| Folate, DFE | 122 ug |
| Choline, total | 18.9 mg |
| Vitamin B-12 | 0.62 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 72.0 ug |
| Retinol | 64.0 ug |
| Carotene, beta | 97.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 374 iu |
| Lycopene | 2013 ug |
| Lutein + zeaxanthin | 30.0 ug |
| Vitamin E (alpha-tocopherol) | 0.74 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.05 mg |
| Tocopherol, gamma | 1.1 mg |
| Tocopherol, delta | 0.30 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 4.2 ug |
| Vitamin K (Dihydrophylloquinone) | 2.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.7 g |
| SFA 4:0 | 0.16 g |
| SFA 6:0 | 0.13 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.18 g |
| SFA 12:0 | 0.20 g |
| SFA 14:0 | 0.71 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.98 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.14 g |
| MUFA 16:1 c | 0.12 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 2.8 g |
| MUFA 18:1 c | 2.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:2 n-6 c,c | 1.4 g |
| PUFA 18:2 CLAs | 0.05 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.28 g |
| Fatty acids, total trans-monoenoic | 0.21 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.19 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.07 g |
| Fatty acids, total trans-polyenoic | 0.07 g |
| Cholesterol | 21.0 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 frozen pizza as nutritious as fresh?
Frozen pizza can be comparable, but often contains more sodium and preservatives for shelf stability. The nutritional profile is largely determined by the quality of the crust, sauce, and cheese used.
How can I make a frozen pizza healthier?
Boost its nutrition by adding fresh vegetables like spinach, bell peppers, or mushrooms before baking. You can also use it as a base and top it with lean protein like grilled chicken or a drizzle of pesto after cooking.
Why is the crust thin?
A thin crust cooks faster and provides a crispier texture, allowing the flavors of the cheese and sauce to be more prominent. It also reduces the overall carbohydrate load per slice compared to a thick or deep-dish crust.
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 2.63 kcal/g · 18% calories from protein · 3.0 g fiber · 3.7 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: 2.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.