PIZZA HUT 14" Pepperoni Pizza, Hand-Tossed Crust
Whole food · Fast Foods
Photo: Wikipedia
A classic 14-inch hand-tossed pizza from Pizza Hut, featuring a golden, chewy crust topped with tomato sauce, melted mozzarella cheese, and slices of savory, slightly spicy pepperoni. Each 100g serving delivers a balanced macronutrient profile with a notable protein content of 12.23g, making it a more substantial meal than many fast-food options. The hand-tossed crust provides a satisfying texture that is both crispy on the bottom and soft and airy towards the center.
💚 Why it's loved
People love it for the iconic, savory-salty flavor of the pepperoni that crisps at the edges, combined with the comforting, cheesy pull and the reliable, satisfying chew of the hand-tossed crust. It's a universally recognized comfort food and a social staple for gatherings, movie nights, and casual dining.
⚠️ Watch-outs & how to enjoy it better
The pizza is high in sodium and saturated fat, which can contribute to blood pressure and cardiovascular concerns if consumed frequently. The refined carbohydrates in the crust may cause rapid blood-sugar spikes, making it less ideal for those managing diabetes. To counteract this, pair a slice with a side salad or vegetables to add fiber and volume, practice portion control by limiting yourself to 1-2 slices, and ensure other meals that day are low in sodium and rich in whole foods.
Key benefits
- Good source of protein for muscle maintenance
- Provides dietary fiber for digestive health
- Contains calcium from cheese for bone support
- Offers a convenient, calorie-dense meal option
- Balanced mix of carbs, protein, and fats for energy
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Pepperoni is actually an Italian-American invention; the word 'peperoni' in Italian means bell peppers, not the spicy salami we know.
Full nutrition (scales with serving)
| Water | 40.1 g |
| Energy | 291 kcal |
| Energy | 1218 kj |
| Protein | 12.2 g |
| Total lipid (fat) | 12.6 g |
| Ash | 2.9 g |
| Carbohydrate, by difference | 32.1 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 2.8 g |
| Sucrose | 0.00 g |
| Glucose | 0.53 g |
| Fructose | 0.83 g |
| Lactose | 0.27 g |
| Maltose | 1.1 g |
| Galactose | 0.09 g |
| Starch | 26.0 g |
| Calcium, Ca | 166 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 206 mg |
| Potassium, K | 207 mg |
| Sodium, Na | 759 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.42 mg |
| Selenium, Se | 19.0 ug |
| Vitamin C, total ascorbic acid | 1.0 mg |
| Thiamin | 0.55 mg |
| Riboflavin | 0.24 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 0.40 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 112 ug |
| Folic acid | 68.0 ug |
| Folate, food | 44.0 ug |
| Folate, DFE | 159 ug |
| Vitamin B-12 | 0.51 ug |
| Vitamin E (alpha-tocopherol) | 0.65 mg |
| Tocopherol, beta | 0.05 mg |
| Tocopherol, gamma | 1.1 mg |
| Tocopherol, delta | 0.35 mg |
| Tocotrienol, alpha | 0.02 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) | 8.5 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 2.5 ug |
| Fatty acids, total saturated | 5.4 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 | 0.56 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 3.0 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.3 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.20 g |
| MUFA 16:1 c | 0.18 g |
| MUFA 17:1 | 0.03 g |
| MUFA 18:1 | 4.0 g |
| MUFA 18:1 c | 3.8 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.02 g |
| MUFA 22:1 c | 0.02 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:2 n-6 c,c | 1.7 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.18 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 | 0.03 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 | 0.03 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 | 0.26 g |
| Fatty acids, total trans-monoenoic | 0.20 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.18 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.06 g |
| Fatty acids, total trans-polyenoic | 0.06 g |
| Cholesterol | 26.0 mg |
FAQ
Is this pizza a good source of protein?
Yes, with 12.23g of protein per 100g, it provides a decent amount, largely from the cheese and pepperoni, which can help with satiety and muscle repair.
How does the hand-tossed crust differ from other crusts?
The hand-tossed crust is kneaded and stretched by hand, then baked to achieve a texture that is softer and chewier than a thin crust but less dense than a deep-dish or pan pizza.
What makes the pepperoni get crispy cups when baked?
The natural casing on traditional pepperoni slices causes them to curl into small cups as the fat renders and the edges crisp up during the high-heat baking process.