Pizza with pepperoni, from restaurant or fast food, thick crust
Common food
Photo: Wikipedia
This is a hearty, satisfying slice of thick-crust pizza topped with spicy, savory pepperoni. The crust offers a chewy, bread-like base, while the pepperoni crisps at the edges, delivering a salty, slightly smoky flavor. Nutritionally, it provides a good protein boost but is also energy-dense, with significant fat and refined carbohydrates.
Calorie split: 16% protein · 44% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People adore the perfect contrast between the crispy, chewy crust, melted cheese, and the savory, slightly spicy kick of the pepperoni. It's a universally comforting food, central to social gatherings, game nights, and casual meals.
⚠️ Watch-outs & how to enjoy it better
The thick crust and processed meat can lead to blood sugar spikes and are high in sodium and saturated fat. To counteract, pair a smaller slice with a large side salad to increase fiber and fullness, and opt for water or unsweetened tea instead of sugary soda.
Key benefits
- Good source of protein for muscle maintenance
- Provides quick energy from carbohydrates
- Contains calcium from cheese for bone health
- Pepperoni offers iron and B vitamins
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic curled-up, cup-shaped pepperoni slice is caused by the casing shrinking faster than the meat during cooking, creating a little well that often fills with flavorful grease.
Full nutrition (USDA data · scales with serving)
| Water | 41.5 g |
| Energy | 287 kcal |
| Protein | 11.5 g |
| Total lipid (fat) | 12.6 g |
| Carbohydrate, by difference | 31.8 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 2.9 g |
| Calcium, Ca | 148 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 195 mg |
| Potassium, K | 189 mg |
| Sodium, Na | 620 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 20.0 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.5 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 103 ug |
| Folic acid | 57.0 ug |
| Folate, food | 46.0 ug |
| Folate, DFE | 143 ug |
| Choline, total | 24.8 mg |
| Vitamin B-12 | 0.51 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 71.0 ug |
| Retinol | 63.0 ug |
| Carotene, beta | 95.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1966 ug |
| Lutein + zeaxanthin | 23.0 ug |
| Vitamin E (alpha-tocopherol) | 0.87 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 11.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.8 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.53 g |
| SFA 16:0 | 2.5 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 3.7 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.30 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 | 24.0 mg |
Amino acid profile (per 100g)
Estimated from PIZZA HUT 12" Pepperoni Pizza, Hand-Tossed Crust — USDA does not publish this profile for Pizza with pepperoni.
| Tryptophan | 0.12 g |
| Threonine | 0.42 g |
| Isoleucine | 0.54 g |
| Leucine | 1.1 g |
| Lysine | 0.76 g |
| Methionine | 0.27 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.63 g |
| Tyrosine | 0.48 g |
| Valine | 0.67 g |
| Arginine | 0.54 g |
| Histidine | 0.36 g |
| Alanine | 0.49 g |
| Aspartic acid | 0.85 g |
| Glutamic acid | 3.3 g |
| Glycine | 0.45 g |
| Proline | 1.2 g |
| Serine | 0.66 g |
FAQ
Why is the pepperoni sometimes cupped?
The natural casing on the pepperoni shrinks more than the meat when heated, causing the edges to curl up and form a cup shape.
Is thick-crust pizza less healthy than thin-crust?
Generally, yes. The thicker crust means more refined carbohydrates and calories per slice compared to a thin-crust version with the same toppings.
How can I make a pepperoni pizza slightly healthier?
Choose a thinner crust, load up on vegetable toppings like peppers and onions, use part-skim mozzarella, and practice portion control by sticking to one or two slices with a side salad.
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 · 16% calories from protein · 2.2 g fiber · 2.9 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: 3.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.