White pizza, cheese, thick crust
Common food
White pizza with a thick, chewy crust is a rich, cheese-forward pie that skips tomato sauce in favor of a creamy base of mozzarella, garlic, and olive oil. Its texture is a satisfying contrast of a crisp, golden bottom and a soft, airy interior, with the cheese bubbling into savory, slightly browned pockets. Nutritionally, it's a dense source of energy and protein from the cheese, but the refined flour crust means it's high in simple carbohydrates.
💚 Why it's loved
People adore it for the pure, unadulterated flavor of melted cheese and garlic, which feels both indulgent and comforting. Its simplicity makes it a versatile canvas for toppings like prosciutto, spinach, or chili flakes, and it's a staple of casual Italian-American gatherings.
⚠️ Watch-outs & how to enjoy it better
The refined white flour crust can cause rapid blood-sugar spikes, and the generous cheese topping makes it high in saturated fat and sodium, which is a concern for heart health. To counteract this, pair a single slice with a large, vinegar-dressed green salad to add fiber and slow digestion, and consider adding a vegetable topping like roasted broccoli to increase nutrient density.
Key benefits
- Excellent source of calcium from the cheese blend
- Provides a significant protein boost for muscle maintenance
- The thick crust offers sustained energy from complex carbs
- Contains garlic, which has well-known antioxidant properties
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'white pizza' (pizza bianca) from Rome is often sold by the slice from rectangular trays and is traditionally just topped with olive oil and salt, with cheese being a later, Americanized addition.
Full nutrition (scales with serving)
| Water | 42.7 g |
| Energy | 280 kcal |
| Protein | 11.8 g |
| Total lipid (fat) | 11.4 g |
| Carbohydrate, by difference | 31.8 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 3.3 g |
| Calcium, Ca | 238 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 190 mg |
| Potassium, K | 133 mg |
| Sodium, Na | 541 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 16.9 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.30 mg |
| Riboflavin | 0.32 mg |
| Niacin | 2.9 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 61.0 ug |
| Folic acid | 41.0 ug |
| Folate, food | 58.0 ug |
| Folate, DFE | 90.0 ug |
| Choline, total | 13.0 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 58.0 ug |
| Retinol | 58.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 28.0 ug |
| Vitamin E (alpha-tocopherol) | 1.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.3 ug |
| Fatty acids, total saturated | 4.3 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.54 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.76 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 4.3 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 19.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What makes white pizza different from regular pizza?
The primary difference is the absence of tomato sauce. The base is typically olive oil, garlic, and sometimes a creamy sauce like béchamel or ricotta, putting the focus entirely on cheese and other toppings.
Is white pizza healthier than red sauce pizza?
Not necessarily. While it avoids the sugar sometimes added to tomato sauce, it often compensates with a heavier amount of high-fat cheese and a refined flour crust. The nutritional profile depends more on portion size and specific ingredients than the sauce choice.
What's the best way to reheat leftover thick-crust white pizza?
For the crispiest crust, reheat slices in a skillet over medium-low heat with a lid on for a few minutes, then remove the lid to crisp the bottom. Alternatively, use an oven or toaster oven at 375°F (190°C) for 5-10 minutes to melt the cheese without making the crust soggy.