PIZZA HUT 14" Sausage Pizza, Hand-Tossed Crust
Whole food · Fast Foods
Photo: Wikipedia
This is a classic, hearty slice of American-style pan pizza, featuring a thick, chewy, golden-brown hand-tossed crust topped with a savory tomato sauce, melted mozzarella cheese, and seasoned sausage crumbles. Each bite delivers a satisfying contrast between the soft, bready base and the rich, salty, umami-packed toppings. Nutritionally, it's a calorie-dense meal with a significant protein punch from the sausage and cheese, balanced by a hefty dose of carbohydrates from the refined flour crust.
Calorie split: 17% protein · 41% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People adore it for the comforting, nostalgic combination of salty, fatty sausage, gooey cheese, and a soft, doughy crust that soaks up the savory juices. It's the ultimate shareable food, deeply embedded in social gatherings, movie nights, and casual dining culture.
⚠️ Watch-outs & how to enjoy it better
This pizza is high in calories, sodium, and saturated fat, which can contribute to blood sugar spikes and is a concern for those managing heart health or hypertension. To counteract this, practice strict portion control (stick to one or two slices), pair it with a large, vinegar-dressed side salad to increase fiber and fullness, and choose a vegetable topping like bell peppers or onions to add nutrients and volume.
Key benefits
- High in protein (11.92g per 100g) for muscle maintenance.
- Provides quick energy from its carbohydrate-rich crust.
- Contains calcium from the mozzarella cheese for bone health.
- Offers dietary fiber (2.3g per 100g) from the crust and tomato sauce.
- A convenient and complete single-serving meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'hand-tossed' crust style was popularized in the U.S. to mimic the artisanal technique of tossing dough in the air, but modern chains often use a press or roller to achieve a more uniform, thicker, and bread-like base.
Full nutrition (USDA data · scales with serving)
| Water | 42.6 g |
| Energy | 287 kcal |
| Energy | 1200 kj |
| Protein | 11.9 g |
| Total lipid (fat) | 13.5 g |
| Ash | 2.6 g |
| Carbohydrate, by difference | 29.4 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 2.7 g |
| Sucrose | 0.00 g |
| Glucose | 0.53 g |
| Fructose | 0.87 g |
| Lactose | 0.23 g |
| Maltose | 1.0 g |
| Galactose | 0.09 g |
| Starch | 24.0 g |
| Calcium, Ca | 150 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 191 mg |
| Potassium, K | 211 mg |
| Sodium, Na | 671 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.36 mg |
| Selenium, Se | 18.5 ug |
| Vitamin C, total ascorbic acid | 2.8 mg |
| Thiamin | 0.36 mg |
| Riboflavin | 0.22 mg |
| Niacin | 4.3 mg |
| Vitamin B-6 | 0.09 mg |
| Vitamin B-12 | 0.49 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.5 g |
| SFA 4:0 | 0.08 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.52 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 1.3 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.21 g |
| MUFA 16:1 c | 0.20 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 4.4 g |
| MUFA 18:1 c | 4.2 g |
| MUFA 20:1 | 0.08 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 | 0.04 g |
| PUFA 18:3 | 0.18 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 | 0.04 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.01 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 | 0.22 g |
| Fatty acids, total trans-monoenoic | 0.17 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.15 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.05 g |
| Fatty acids, total trans-polyenoic | 0.05 g |
| Cholesterol | 26.0 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" Sausage 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
Is sausage pizza a good source of protein?
Yes, it provides a substantial amount of protein (about 14g per slice) from both the sausage and cheese, making it more protein-rich than many other fast-food options.
Why is the crust so thick and soft?
The 'hand-tossed' style from chains like Pizza Hut uses a dough with a higher hydration and oil content, which is proofed to be airy and then baked in a deep pan, creating a soft, bread-like texture.
How does the nutrition compare to a thin-crust version?
The thick, hand-tossed crust significantly increases the calorie and carbohydrate count per slice compared to a thin-crust pizza, which has a higher topping-to-dough ratio.
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 2.87 kcal/g · 17% calories from protein · 2.3 g fiber · 2.7 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: 3.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.