Pizza with pepperoni, from restaurant or fast food, thin crust
Common food
Photo: Wikipedia
This is a classic thin-crust pizza topped with spicy, savory pepperoni slices, offering a satisfying crunch with every bite. The crust is light and crisp, providing a sturdy base for the melted cheese and slightly greasy, flavorful pepperoni. Nutritionally, it delivers a solid protein punch from the cheese and meat, while the thin crust keeps the carbohydrate load lower than its deep-dish counterparts.
Calorie split: 17% protein · 45% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore it for the perfect textural contrast between the crispy crust and the chewy, melted cheese, all punctuated by the salty, spicy kick of pepperoni. It's a universally recognized comfort food that's equally at home at a casual party, a late-night snack, or a quick family dinner.
⚠️ Watch-outs & how to enjoy it better
The combination of processed meat and refined crust can lead to blood-sugar spikes and is high in sodium and saturated fat. To counteract this, pair a smaller slice with a large, leafy green salad dressed with olive oil to add fiber and healthy fats that slow digestion. Choosing a portion of just one or two slices and drinking water can also help manage sodium intake.
Key benefits
- Good source of protein for muscle maintenance
- Lower in carbs than thick-crust varieties
- Provides calcium from the cheese topping
- Quick and convenient meal option
- Pepperoni contains B vitamins and zinc
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The curling of pepperoni slices into little cups on a pizza is called 'cupping' and is highly prized; it's caused by the casing shrinking faster than the meat during cooking, creating a perfect vessel for savory grease.
Full nutrition (USDA data · scales with serving)
| Water | 41.8 g |
| Energy | 282 kcal |
| Protein | 11.7 g |
| Total lipid (fat) | 11.9 g |
| Carbohydrate, by difference | 32.0 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 3.3 g |
| Calcium, Ca | 153 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 198 mg |
| Potassium, K | 195 mg |
| Sodium, Na | 620 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 23.6 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.43 mg |
| Riboflavin | 0.22 mg |
| Niacin | 4.1 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 92.0 ug |
| Folic acid | 56.0 ug |
| Folate, food | 36.0 ug |
| Folate, DFE | 131 ug |
| Choline, total | 25.4 mg |
| Vitamin B-12 | 0.50 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 70.0 ug |
| Retinol | 62.0 ug |
| Carotene, beta | 94.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1957 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 0.87 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.4 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 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.55 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 3.9 g |
| MUFA 16:1 | 0.19 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.19 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 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
Is thin-crust pepperoni pizza healthier than regular crust?
Generally, yes. The thinner crust means fewer calories and carbohydrates per slice compared to a thick or deep-dish version, though the toppings (cheese and pepperoni) still contribute significant fat and sodium.
Why does pepperoni sometimes turn black or crispy on pizza?
The high heat of the oven causes the edges of the thin pepperoni slices to caramelize and crisp up, sometimes charring slightly. This is a normal and often desired effect that adds texture and concentrated flavor.
Can I make this pizza at home with a healthier twist?
Absolutely. Use a whole-wheat or cauliflower thin crust, part-skim mozzarella, and turkey pepperoni to reduce fat and sodium. Load up on vegetable toppings like bell peppers, onions, and mushrooms to add fiber and nutrients.
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 2.82 kcal/g · 17% calories from protein · 2.3 g fiber · 3.3 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: 3.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.