White pizza, cheese, with vegetables, thick crust
Common food
Photo: Wikipedia
A thick, bready canvas topped with a creamy, savory blend of cheeses and a colorful medley of roasted or fresh vegetables. Each bite offers a satisfying chew from the crust, a rich, melted cheese pull, and a fresh, slightly sweet contrast from the veggies. It provides a solid energy base with a good protein boost, though the refined carbs and fat are the main caloric drivers.
Calorie split: 17% protein · 46% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore the comforting, savory combination of melted cheese and a soft, chewy crust, which feels like a satisfying indulgence. The vegetable toppings add a fresh, customizable element that balances the richness and makes it feel slightly more wholesome.
⚠️ Watch-outs & how to enjoy it better
The thick, refined-flour crust can cause a rapid blood-sugar spike, and the cheese adds significant saturated fat and sodium. Those watching blood sugar or sodium intake should pair a smaller slice with a large leafy salad to add fiber and volume, and consider blotting excess oil from the cheese with a napkin.
Key benefits
- Good source of protein for muscle maintenance
- Provides calcium from cheese for bone health
- Vegetables add vitamins, minerals, and some fiber
- Offers a satisfying, energy-dense meal
- Versatile for adding different vegetable combinations
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Roman 'pizza bianca' is often just dough, olive oil, and salt—no cheese at all—and is considered a street food breakfast item.
Full nutrition (USDA data · scales with serving)
| Water | 50.0 g |
| Energy | 244 kcal |
| Protein | 10.0 g |
| Total lipid (fat) | 10.1 g |
| Carbohydrate, by difference | 27.8 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 3.2 g |
| Calcium, Ca | 205 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 162 mg |
| Potassium, K | 129 mg |
| Sodium, Na | 492 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 14.2 ug |
| Vitamin C, total ascorbic acid | 4.1 mg |
| Thiamin | 0.25 mg |
| Riboflavin | 0.27 mg |
| Niacin | 2.4 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 53.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 50.0 ug |
| Folate, DFE | 76.0 ug |
| Choline, total | 12.2 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 50.0 ug |
| Retinol | 48.0 ug |
| Carotene, beta | 26.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 76.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.7 g |
| SFA 4:0 | 0.10 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.12 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.45 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.65 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.13 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.11 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 | 16.0 mg |
FAQ
What makes a pizza 'white'?
A white pizza (pizza bianca) forgoes the traditional tomato sauce base, relying instead on olive oil, garlic, and a blend of cheeses like mozzarella, ricotta, or Parmesan as the primary topping base.
Is thick-crust white pizza healthier than thin-crust?
Not necessarily. While it may hold more vegetable toppings, the thick crust itself is typically made from refined white flour, offering less fiber and a higher glycemic load than a whole-wheat thin crust.
How can I add more fiber to this meal?
Choose a version with whole-wheat or cauliflower crust, load it with extra high-fiber vegetables like broccoli or spinach, and pair it with a side salad dressed with olive oil and vinegar.
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 2.44 kcal/g · 16% calories from protein · 1.3 g fiber · 3.2 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: 3.81 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.