Pizza with meat and vegetables, from frozen, thick crust
Common food
Photo: Wikipedia
This is a hearty, frozen pizza with a thick, bready crust topped with a savory blend of meats and vegetables. It offers a satisfying chew from the crust, a savory, umami-rich topping, and a gooey cheese layer. Nutritionally, it's a calorie-dense meal with a balanced mix of protein, fats, and carbohydrates for energy.
Calorie split: 16% protein · 36% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting, familiar combination of savory meats, melted cheese, and a substantial crust that makes it a filling, satisfying meal. It's a versatile crowd-pleaser that can be customized with different toppings and enjoyed in casual settings.
⚠️ Watch-outs & how to enjoy it better
The thick crust and processed meats can lead to a high glycemic load and sodium intake, which may be a concern for those managing blood sugar or blood pressure. To counteract this, pair a smaller portion with a large side salad to increase fiber and volume, or choose a thinner crust version if available.
Key benefits
- Provides a complete meal with protein, carbs, and fats.
- Quick and convenient source of energy and satiety.
- Contains vegetable toppings for added vitamins and fiber.
- Frozen format allows for long-term storage and portion control.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The thick, doughy crust style of frozen pizza was popularized in the U.S. in the 1950s and 60s as a way to create a more filling, meal-like product for family dinners.
Full nutrition (USDA data · scales with serving)
| Water | 46.7 g |
| Energy | 276 kcal |
| Protein | 11.3 g |
| Total lipid (fat) | 14.4 g |
| Carbohydrate, by difference | 25.1 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 4.8 g |
| Calcium, Ca | 152 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 181 mg |
| Potassium, K | 209 mg |
| Sodium, Na | 555 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.17 mg |
| Selenium, Se | 9.0 ug |
| Vitamin C, total ascorbic acid | 3.4 mg |
| Thiamin | 0.22 mg |
| Riboflavin | 0.23 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 34.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 57.0 ug |
| Choline, total | 24.5 mg |
| Vitamin B-12 | 0.62 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 65.0 ug |
| Retinol | 58.0 ug |
| Carotene, beta | 88.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1815 ug |
| Lutein + zeaxanthin | 55.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 8.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.1 g |
| SFA 4:0 | 0.19 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.44 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 5.9 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 5.6 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.04 g |
| PUFA 20:4 | 0.03 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 | 16.0 mg |
Amino acid profile (per 100g)
Estimated from Fast Food, Pizza Chain, 14" pizza, meat and vegetable topping, regular crust — USDA does not publish this profile for Pizza with meat and vegetables.
| Tryptophan | 0.11 g |
| Threonine | 0.40 g |
| Isoleucine | 0.48 g |
| Leucine | 0.92 g |
| Lysine | 0.61 g |
| Methionine | 0.22 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.39 g |
| Valine | 0.58 g |
| Arginine | 0.51 g |
| Histidine | 0.33 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.86 g |
| Glutamic acid | 2.9 g |
| Glycine | 0.42 g |
| Proline | 1.1 g |
| Serine | 0.60 g |
| Hydroxyproline | 0.01 g |
FAQ
Is frozen pizza as nutritious as fresh?
Frozen pizza can be comparable, but often contains more sodium and preservatives for shelf life. The nutritional value depends heavily on the specific brand and toppings.
How can I make a frozen pizza healthier?
Add fresh vegetable toppings before baking, pair it with a fiber-rich side salad, and practice portion control by sticking to one or two slices.
Why is the crust so thick on some frozen pizzas?
A thick crust is often used to provide structural support for heavy toppings and to create a more filling, bread-like texture that holds up well to freezing and reheating.
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 2.76 kcal/g · 16% calories from protein · 2.2 g fiber · 4.8 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: 2.66 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.