Pizza, cheese, with vegetables, from restaurant or fast food, thick crust
Common food
Photo: Wikipedia
This is a hearty, thick-crust pizza topped with melted cheese and a colorful medley of vegetables. The crust offers a satisfying, bready chew, while the toppings provide a savory, slightly sweet contrast. Nutritionally, it's a moderate-calorie meal with a good balance of protein and carbohydrates.
Calorie split: 16% protein · 50% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People adore this pizza for its comforting, customizable nature—it's a crowd-pleaser that balances the rich, savory flavor of melted cheese with the fresh, sometimes sweet notes of vegetables. It's a staple of casual dining, sharing, and convenience.
⚠️ Watch-outs & how to enjoy it better
The thick crust and cheese can make it high in refined carbs and saturated fat, potentially causing blood-sugar spikes or sluggishness. To counteract this, pair a slice with a large, leafy green salad to increase fiber and volume, and practice portion control by limiting yourself to one or two slices.
Key benefits
- Provides a good source of protein from cheese for muscle maintenance.
- Vegetable toppings add dietary fiber, vitamins, and minerals.
- Offers a convenient and satisfying complete meal in one slice.
- The thick crust provides sustained energy from complex carbohydrates.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'thick crust' style, often associated with American pan pizza, was popularized in the 1960s by Pizza Hut, which used a specialized pan to create a soft, high-edged crust that could hold generous toppings.
Full nutrition (USDA data · scales with serving)
| Water | 48.2 g |
| Energy | 245 kcal |
| Protein | 9.7 g |
| Total lipid (fat) | 9.4 g |
| Carbohydrate, by difference | 30.4 g |
| Fiber, total dietary | 2.1 g |
| Total Sugars | 3.4 g |
| Calcium, Ca | 161 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 169 mg |
| Sodium, Na | 480 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 16.1 ug |
| Vitamin C, total ascorbic acid | 4.8 mg |
| Thiamin | 0.33 mg |
| Riboflavin | 0.18 mg |
| Niacin | 3.1 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 96.0 ug |
| Folic acid | 59.0 ug |
| Folate, food | 37.0 ug |
| Folate, DFE | 137 ug |
| Choline, total | 15.5 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 63.0 ug |
| Retinol | 54.0 ug |
| Carotene, beta | 97.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1714 ug |
| Lutein + zeaxanthin | 42.0 ug |
| Vitamin E (alpha-tocopherol) | 0.76 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.15 g |
| SFA 14:0 | 0.51 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.76 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.28 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 | 15.0 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 a good source of vegetables?
It can be, depending on the quantity and type of veggies used. While it contributes to your daily intake, a dedicated side salad or vegetable soup would provide a more concentrated serving.
How does the thick crust affect nutrition compared to thin crust?
The thick crust significantly increases the carbohydrate and calorie content per slice compared to a thin crust, offering more energy but requiring more mindful portion control.
Can I make this a healthier option at home?
Absolutely. Use a whole-wheat or cauliflower crust, load up on non-starchy vegetables like spinach and peppers, choose part-skim mozzarella, and control the amount of cheese and oil.
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 2.45 kcal/g · 16% calories from protein · 2.1 g fiber · 3.4 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: 2.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.