Pizza with beans and vegetables, thin crust
Common food
Photo: Wikipedia
This is a light, crisp pizza where a paper-thin, cracker-like crust supports a vibrant topping of beans and vegetables. The texture is a delightful contrast between the crunchy base and the soft, earthy beans and tender vegetables. With a notable 9.29g of protein and 3.2g of fiber per 100g, it's a surprisingly substantial and satisfying meal.
Calorie split: 18% protein · 53% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love this pizza for its guilt-free crunch and the hearty, savory combination of beans and vegetables, which feels both nourishing and indulgent. It's a versatile canvas that adapts to countless regional and personal flavor preferences.
⚠️ Watch-outs & how to enjoy it better
The thin crust can spike blood sugar faster than a whole-grain version, and some bean toppings may be high in sodium. To counteract this, pair a slice with a side salad dressed in olive oil or add a lean protein like grilled chicken to slow digestion. Opt for low-sodium beans and watch your portion size.
Key benefits
- High in plant-based protein from beans
- Good source of dietary fiber for satiety
- Lower in fat than traditional cheese-heavy pizzas
- Provides complex carbohydrates for sustained energy
- Packed with vitamins and minerals from vegetable toppings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The world record for the largest pizza ever made was set in Rome in 2012, measuring over 1261 square meters—a far cry from this personal-sized, thin-crust delight.
Full nutrition (USDA data · scales with serving)
| Water | 55.2 g |
| Energy | 203 kcal |
| Protein | 9.3 g |
| Total lipid (fat) | 6.6 g |
| Carbohydrate, by difference | 26.9 g |
| Fiber, total dietary | 3.2 g |
| Total Sugars | 3.0 g |
| Calcium, Ca | 134 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 174 mg |
| Potassium, K | 221 mg |
| Sodium, Na | 401 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.12 mg |
| Selenium, Se | 13.5 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.15 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 88.0 ug |
| Folic acid | 35.0 ug |
| Folate, food | 52.0 ug |
| Folate, DFE | 112 ug |
| Choline, total | 18.0 mg |
| Vitamin B-12 | 0.28 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 48.0 ug |
| Retinol | 41.0 ug |
| Carotene, beta | 81.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1281 ug |
| Lutein + zeaxanthin | 262 ug |
| Vitamin E (alpha-tocopherol) | 0.72 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.40 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.58 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.15 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 | 11.0 mg |
FAQ
Is thin crust pizza healthier than regular crust?
Generally, yes. Thin crust uses less dough, resulting in fewer calories and carbohydrates per slice. However, the overall healthiness depends heavily on the toppings and portion size.
What kind of beans are typically used on this pizza?
Common choices include cannellini beans, chickpeas (garbanzo beans), or black beans, often seasoned with herbs like rosemary or oregano.
Can I make this pizza gluten-free?
Absolutely. The thin crust concept is easily adapted using gluten-free flour blends or alternative bases like a chickpea flour (socca) crust, which would also boost the protein content.
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 2.03 kcal/g · 18% calories from protein · 3.2 g fiber · 3.0 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: 1.81 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.