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Pizza Al Taglio has an estimated glycemic index of 58 (range 53 to 63), which is medium, and a glycemic load of 17 per serving (medium). NutriOptio estimates one serving (100 g) at 250 calories, with 10 g protein, 32 g carbohydrate and 10 g fat.
International cuisine · Contains Gluten · Vegetarian. Serving: 100 g.
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrate | 32 g |
| Fiber | 2 g |
| Sugars | 2 g |
| Added sugars | 0 g |
| Fat | 10 g |
| Saturated fat | 4 g |
| Sodium | 500 mg |
Typical ingredients: flour, water, yeast, salt, olive oil, tomato sauce, mozzarella cheese, basil
| Dish | GL / serving | kcal / serving |
|---|---|---|
| Capricciosa Pizza | 16 | 250 |
| Pizza Diavola | 16 | 250 |
| Pizza Marinara | 16 | 250 |
| Prosciutto Pizza | 16 | 250 |
| Quattro Stagioni | 16 | 250 |
NutriOptio estimates 250 calories in one serving (100 g) of a typical pizza al taglio recipe. Your recipe and portion will change this.
A serving has an estimated glycemic load of 17, which is medium (10 or under is low, 20 or over is high). Portion size and what you eat it with matter. This is general information, not medical advice.
NutriOptio grades a typical pizza al taglio C on Nutri-Score, where A is the best and E the lowest nutritional quality.
Your recipe is not the typical one. Photograph your plate or describe it, and NutriOptio grades your actual portion for glycemic load, Nutri-Score and processing.
Open the NutriOptio web appThese are the values the NutriOptio app gave for a typical pizza al taglio in October 2026. They are AI estimates and can change as the app is updated; search the dish in the app for its current estimate. Calories and nutrients are NutriOptio's AI estimate for a typical recipe and portion. The glycemic index is NutriOptio's reference value for this dish, estimated from its carbohydrate ingredients; glycemic load is computed from it and the serving's carbohydrate. Home and restaurant versions vary, sometimes a lot. General information, not medical advice.
