Pizza with cheese and extra vegetables, medium crust
Common food
Photo: Wikipedia
A classic medium-crust pizza topped with melted cheese and a generous layer of fresh vegetables, offering a satisfying chew from the crust and a savory, umami-rich bite from the cheese. The vegetables add a burst of freshness and a slight crunch, balancing the richness of the cheese. Nutritionally, it provides a solid source of protein and carbohydrates for energy, with a moderate fat content.
Calorie split: 17% protein · 50% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting combination of warm, melty cheese, savory sauce, and customizable vegetable toppings that cater to diverse tastes. It's a social and versatile food, perfect for sharing and adaptable to many dietary preferences.
⚠️ Watch-outs & how to enjoy it better
The refined flour crust and cheese can cause blood-sugar spikes and are high in sodium, which may be a concern for those monitoring blood pressure or glucose. To counteract, pair a slice with a side salad or lean protein to slow digestion, and practice portion control by sticking to 1-2 slices.
Key benefits
- Good source of protein for muscle maintenance.
- Provides carbohydrates for quick energy.
- Contains dietary fiber from vegetable toppings.
- Vegetables add vitamins and minerals.
- Can be a balanced meal with varied toppings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The world's largest pizza, certified by Guinness World Records, was made in Rome in 2012 and measured over 126 square meters—roughly the size of two basketball courts!
Full nutrition (USDA data · scales with serving)
| Water | 52.8 g |
| Energy | 221 kcal |
| Protein | 9.3 g |
| Total lipid (fat) | 8.2 g |
| Carbohydrate, by difference | 27.6 g |
| Fiber, total dietary | 2.1 g |
| Total Sugars | 3.4 g |
| Calcium, Ca | 154 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 179 mg |
| Potassium, K | 178 mg |
| Sodium, Na | 463 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 17.0 ug |
| Vitamin C, total ascorbic acid | 4.9 mg |
| Thiamin | 0.31 mg |
| Riboflavin | 0.18 mg |
| Niacin | 3.3 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 76.0 ug |
| Folic acid | 41.0 ug |
| Folate, food | 34.0 ug |
| Folate, DFE | 104 ug |
| Choline, total | 15.3 mg |
| Vitamin B-12 | 0.33 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 56.0 ug |
| Retinol | 48.0 ug |
| Carotene, beta | 96.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1500 ug |
| Lutein + zeaxanthin | 95.0 ug |
| Vitamin E (alpha-tocopherol) | 0.77 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.6 g |
| SFA 4:0 | 0.08 g |
| SFA 6:0 | 0.06 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.47 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.69 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.14 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 | 13.0 mg |
Amino acid profile (per 100g)
Estimated from Fast Food, Pizza Chain, 14" pizza, cheese topping, regular crust — USDA does not publish this profile for Pizza with cheese and extra vegetables.
| Threonine | 0.41 g |
| Isoleucine | 0.56 g |
| Leucine | 1.1 g |
| Lysine | 0.77 g |
| Methionine | 0.26 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.66 g |
| Tyrosine | 0.52 g |
| Valine | 0.72 g |
| Arginine | 0.49 g |
| Histidine | 0.35 g |
| Alanine | 0.42 g |
| Aspartic acid | 0.84 g |
| Glutamic acid | 3.5 g |
| Glycine | 0.34 g |
| Proline | 1.4 g |
| Serine | 0.70 g |
| Hydroxyproline | 0.00 g |
FAQ
Is pizza with vegetables healthier than a meat-lovers pizza?
Generally, yes. Vegetable toppings add fiber, vitamins, and minerals while typically being lower in saturated fat and calories compared to processed meats like pepperoni or sausage.
How can I make this pizza at home more nutritious?
Use a whole-wheat or cauliflower crust for more fiber, load up on colorful vegetables, choose part-skim mozzarella, and add a lean protein like grilled chicken.
Does the cooking method affect the nutrition?
Baking or grilling is better than frying. A wood-fired oven cooks quickly, preserving some vegetable nutrients, while a standard home oven is perfectly fine.
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 2.21 kcal/g · 17% 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: 2.60 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.