PIZZA HUT 14" Cheese Pizza, THIN 'N CRISPY Crust
Whole food · Fast Foods
Photo: Wikipedia
This is a classic, thin-crust cheese pizza from Pizza Hut, defined by its shatteringly crisp, cracker-like base that supports a layer of melted mozzarella and tangy tomato sauce. Each 100-gram slice delivers a satisfying crunch followed by a savory, cheesy pull, packing 306 calories and a solid 13.37g of protein. It’s a lighter, crispier alternative to the chain's pan or stuffed crust offerings.
Calorie split: 18% protein · 45% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore the textural contrast—the audible snap of the thin crust against the soft, melted cheese. It's a beloved, convenient crowd-pleaser that balances nostalgic comfort food with a lighter, crispier eating experience.
⚠️ Watch-outs & how to enjoy it better
The refined flour crust and cheese can cause rapid blood-sugar spikes and are high in sodium and saturated fat, which may concern those monitoring heart health or glucose levels. To mitigate, pair a modest portion with a fiber-rich side salad and lean protein like grilled chicken, and drink water instead of sugary soda.
Key benefits
- Good source of protein for muscle maintenance.
- Provides quick energy from carbohydrates.
- Contains calcium from the cheese for bone health.
- The thin crust reduces overall calorie density vs. thicker styles.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Pizza Hut's Thin 'N Crispy crust was introduced in 1983 as a direct competitive response to Domino's, and its dough is rolled extremely thin and pre-baked to achieve its signature cracker-like snap.
Full nutrition (USDA data · scales with serving)
| Water | 36.3 g |
| Energy | 306 kcal |
| Energy | 1278 kj |
| Protein | 13.4 g |
| Total lipid (fat) | 12.8 g |
| Ash | 3.3 g |
| Carbohydrate, by difference | 34.2 g |
| Fiber, total dietary | 2.4 g |
| Total Sugars | 3.1 g |
| Sucrose | 0.00 g |
| Glucose | 0.60 g |
| Fructose | 0.93 g |
| Lactose | 0.50 g |
| Maltose | 0.90 g |
| Galactose | 0.20 g |
| Starch | 27.7 g |
| Calcium, Ca | 284 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 298 mg |
| Potassium, K | 197 mg |
| Sodium, Na | 857 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.38 mg |
| Selenium, Se | 20.3 ug |
| Vitamin C, total ascorbic acid | 4.2 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.24 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 0.24 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 96.0 ug |
| Folic acid | 56.0 ug |
| Folate, food | 40.0 ug |
| Folate, DFE | 135 ug |
| Vitamin B-12 | 0.51 ug |
| Vitamin E (alpha-tocopherol) | 0.68 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 1.1 mg |
| Tocopherol, delta | 0.35 mg |
| Tocotrienol, alpha | 0.04 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 7.7 ug |
| Vitamin K (Dihydrophylloquinone) | 0.70 ug |
| Vitamin K (Menaquinone-4) | 2.8 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.1 g |
| SFA 4:0 | 0.17 g |
| SFA 6:0 | 0.13 g |
| SFA 8:0 | 0.09 g |
| SFA 10:0 | 0.22 g |
| SFA 12:0 | 0.27 g |
| SFA 14:0 | 0.92 g |
| SFA 15:0 | 0.10 g |
| SFA 16:0 | 2.9 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 14:1 | 0.08 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.17 g |
| MUFA 16:1 c | 0.13 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 3.0 g |
| MUFA 18:1 c | 2.7 g |
| MUFA 20:1 | 0.04 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 | 2.3 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:2 n-6 c,c | 1.9 g |
| PUFA 18:2 CLAs | 0.06 g |
| PUFA 18:3 | 0.25 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.24 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 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.35 g |
| Fatty acids, total trans-monoenoic | 0.27 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.24 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.08 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
| Cholesterol | 30.0 mg |
Amino acid profile (per 100g)
Estimated from PIZZA HUT 12" Super Supreme Pizza, Hand-Tossed Crust — USDA does not publish this profile for PIZZA HUT 14" Cheese Pizza.
| Tryptophan | 0.10 g |
| Threonine | 0.38 g |
| Isoleucine | 0.48 g |
| Leucine | 0.93 g |
| Lysine | 0.71 g |
| Methionine | 0.21 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.42 g |
| Valine | 0.60 g |
| Arginine | 0.53 g |
| Histidine | 0.32 g |
| Alanine | 0.48 g |
| Aspartic acid | 0.83 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.44 g |
| Proline | 1.0 g |
| Serine | 0.58 g |
FAQ
How does the nutrition compare to Pizza Hut's Pan Pizza?
Thin 'N Crispy is significantly lower in calories and fat per slice. A comparable slice of Pan Pizza has roughly 50% more calories and fat, largely from the oil-rich, deep-dough base.
Is this a good option for a high-protein diet?
It provides a decent protein boost (13.37g per 100g), but for a high-protein meal, it's best to add a side of lean meat or legumes, as the protein-to-calorie ratio isn't as efficient as dedicated protein sources.
Can I reheat it to maintain the crispiness?
Yes, use an oven or toaster oven at 375°F (190°C) for 5-7 minutes. Avoid the microwave, which will steam the crust and make it tough and chewy.
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 3.06 kcal/g · 17% calories from protein · 2.4 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: 4.35 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.