Pizza with meat other than pepperoni, from frozen, thin crust
Common food
Photo: Wikipedia
This is a quick, satisfying meal featuring a crisp, thin crust topped with savory meats like sausage, ham, or chicken, all baked from a frozen state. The crust offers a satisfying crunch, while the toppings provide a rich, savory flavor profile. Nutritionally, it delivers a solid protein punch (12.34g per 100g) alongside a moderate calorie count, making it a more balanced frozen option.
Calorie split: 19% protein · 41% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting, savory combination of melted cheese and seasoned meats on a crispy base, offering a quick taste of pizzeria style at home. Its versatility allows for endless topping variations to suit different tastes and dietary preferences.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the high sodium content typical of processed meats and frozen foods, which can contribute to water retention and elevated blood pressure. To counteract this, pair a single serving with a large, leafy green salad dressed with lemon juice to boost potassium and fiber, and drink plenty of water. Those watching blood sugar should be mindful of the refined carbs in the crust; adding extra non-starchy vegetables as a side can help blunt the glycemic response.
Key benefits
- Good source of protein for muscle maintenance
- Provides dietary fiber (2.8g per 100g)
- Convenient, quick-cooking meal solution
- Moderate calorie density for a main dish
- Thin crust reduces overall carbohydrate load
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The thin crust style, often called 'pizza romana' or 'pizza tonda,' is actually more traditional in Rome than the thick, chewy Neapolitan style famous worldwide.
Full nutrition (USDA data · scales with serving)
| Water | 46.3 g |
| Energy | 267 kcal |
| Protein | 12.3 g |
| Total lipid (fat) | 12.1 g |
| Carbohydrate, by difference | 27.0 g |
| Fiber, total dietary | 2.8 g |
| Total Sugars | 3.6 g |
| Calcium, Ca | 213 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 210 mg |
| Potassium, K | 208 mg |
| Sodium, Na | 491 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 21.3 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.14 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 81.0 ug |
| Folic acid | 48.0 ug |
| Folate, food | 34.0 ug |
| Folate, DFE | 114 ug |
| Choline, total | 22.4 mg |
| Vitamin B-12 | 0.65 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 69.0 ug |
| Retinol | 61.0 ug |
| Carotene, beta | 90.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1876 ug |
| Lutein + zeaxanthin | 28.0 ug |
| Vitamin E (alpha-tocopherol) | 0.74 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.9 g |
| SFA 4:0 | 0.15 g |
| SFA 6:0 | 0.12 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.17 g |
| SFA 12:0 | 0.19 g |
| SFA 14:0 | 0.69 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.17 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 25.0 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 other than pepperoni.
| 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 thin crust healthier than regular crust?
Generally, yes. A thin crust has fewer calories and carbohydrates per slice compared to a thick or deep-dish crust of the same diameter, making it easier to control portion sizes and overall intake.
How do I get the crispiest crust from frozen?
Preheat your oven to the highest recommended temperature (often 475-500°F / 245-260°C). Bake directly on the middle rack or on a preheated pizza stone or baking sheet for 10-15 minutes, until the edges are deeply golden and the cheese is bubbling.
What non-pepperoni meat toppings are common?
Popular choices include Italian sausage, ground beef, ham, prosciutto, grilled chicken, and bacon. These offer varied flavors from spicy and fennel-forward (sausage) to salty and smoky (bacon).
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 2.67 kcal/g · 18% calories from protein · 2.8 g fiber · 3.6 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: 2.36 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.