Pizza with pepperoni, from school lunch, thin crust
Common food
Photo: Wikipedia
A school lunch staple, this thin-crust pepperoni pizza delivers a satisfying crunch with a savory, slightly spicy topping and a tangy tomato base. Its relatively lean profile, with moderate fat and a decent protein punch, makes it a surprisingly balanced quick meal. The thin crust keeps the carb load manageable while still providing that classic, comforting pizza experience.
Calorie split: 20% protein · 49% carbs · 31% fat
↓ Full nutrition💚 Why it's loved
People love it for the classic, comforting combination of salty pepperoni, melted cheese, and tangy tomato sauce on a crisp base. It's a universally recognized and versatile food that can be enjoyed hot or cold, making it a reliable favorite.
⚠️ Watch-outs & how to enjoy it better
The sodium and saturated fat content from the pepperoni and cheese can be a concern for those monitoring blood pressure or heart health. To mitigate this, pair it with a side salad or vegetables and practice portion control. The refined flour in the crust may cause blood sugar spikes, so consider adding a source of fiber or protein alongside it.
Key benefits
- Provides a good source of protein for muscle maintenance.
- Contains dietary fiber, especially from the crust and sauce.
- Offers a balanced energy source with carbs, fat, and protein.
- Convenient and portion-controlled for a quick meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Pepperoni is actually an American invention, not Italian; the word 'pepperoni' in Italian refers to bell peppers, not the spicy salami we know today.
Full nutrition (USDA data · scales with serving)
| Water | 44.9 g |
| Energy | 254 kcal |
| Protein | 12.8 g |
| Total lipid (fat) | 8.6 g |
| Carbohydrate, by difference | 31.2 g |
| Fiber, total dietary | 4.3 g |
| Total Sugars | 7.6 g |
| Calcium, Ca | 202 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 51.0 mg |
| Phosphorus, P | 316 mg |
| Potassium, K | 382 mg |
| Sodium, Na | 495 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 23.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.34 mg |
| Niacin | 3.7 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 55.0 ug |
| Folic acid | 36.0 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 80.0 ug |
| Choline, total | 37.7 mg |
| Vitamin B-12 | 2.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 75.0 ug |
| Retinol | 67.0 ug |
| Carotene, beta | 106 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1964 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 0.80 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.42 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.01 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
Is school lunch pizza healthier than regular pizza?
School lunch pizzas often have slightly lower fat and sodium content than commercial versions, and they are portion-controlled. However, they can still be high in refined carbs and sodium, so they should be part of a balanced diet.
Can I make a healthier version at home?
Yes, you can use whole-grain or cauliflower crust, load up on vegetables, use leaner meats or plant-based toppings, and reduce the amount of cheese to make a healthier pizza.
How does the thin crust affect nutrition?
A thin crust generally means fewer calories and carbs compared to a thick or deep-dish crust, making it a lighter option that still provides the satisfying texture of pizza.
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 2.54 kcal/g · 20% calories from protein · 4.3 g fiber · 7.6 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: 1.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.