Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
| Calories | 234.3 | Total Fat | 10.4 g |
|---|---|
| Saturated Fat | 2.1 g |
| Polyunsaturated Fat | 0.0 g |
| Monounsaturated Fat | 0.6 g |
| Cholesterol | 6.3 mg |
| Sodium | 1,414.5 mg |
| Potassium | 0.0 mg |
| Total Carbohydrate | 22.3 g |
| Dietary Fiber | 3.5 g |
| Sugars | 0.8 g |
| Protein | 16.0 g |
| Vitamin A | 1.5 % | Vitamin B-12 | 0.0 % |
|---|---|
| Vitamin B-6 | 0.0 % |
| Vitamin C | 6.0 % |
| Vitamin D | 0.0 % |
| Vitamin E | 0.0 % |
| Calcium | 13.3 % |
| Copper | 0.0 % |
| Folate | 0.0 % |
| Iron | 3.8 % |
| Magnesium | 0.0 % |
| Manganese | 0.0 % |
| Niacin | 0.0 % |
| Pantothenic Acid | 0.0 % |
| Phosphorus | 0.0 % |
| Riboflavin | 0.0 % |
| Selenium | 0.0 % |
| Thiamin | 0.0 % |
| Zinc | 0.0 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Vegetable Pizza
View the full Vegetable Pizza Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Vegetable Pizza
94 calories of Boboli pizza crust, wheat (1/8 of pizza, 1 pc), (1 serving)
80 calories of Mozarella Cheese - Shredded 1/4 cup, (1 serving)
28 calories of Cheese - DiGiorno Shredded Parmesan Cheese, (1 tbsp)
25 calories of artichokes -- Cento artichoke hearts, (1 oz)
8 calories of Mushroom, white, raw (1 serving = 1 medium mushroom), (2 serving)
0 calories of Capers (Krinos, in vinegar brine) (1 serving = 10 capers), (2 serving)
Calories per serving of Vegetable Pizza
94 calories of Boboli pizza crust, wheat (1/8 of pizza, 1 pc), (1 serving)
80 calories of Mozarella Cheese - Shredded 1/4 cup, (1 serving)
28 calories of Cheese - DiGiorno Shredded Parmesan Cheese, (1 tbsp)
25 calories of artichokes -- Cento artichoke hearts, (1 oz)
8 calories of Mushroom, white, raw (1 serving = 1 medium mushroom), (2 serving)
0 calories of Capers (Krinos, in vinegar brine) (1 serving = 10 capers), (2 serving)