This recipe has Fat (total lipid) as 90.1% and Sodium as 172% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 48.1% of RDA
• Calories: 70.9% of RDA
• Carbs: 67.6% of RDA
• Fat (total lipid): 90.1% of RDA
• Fiber: 65.9% of RDA
• Fructose: 1.9% of RDA
• Protein: 29.8% of RDA
• Sodium: 172% of RDA
• Sugar: 26.4% of RDA
• Vitamin A (IU): 57.3% of RDA
• Vitamin B6: 73.6% of RDA
• Vitamin C: 53.4% of RDA
• Iron: 21.1% of RDA
• Magnesium: 67.3% of RDA
• Manganese: 18.6% of RDA
• Niacin: 55.1% of RDA
• Potassium: 24.7% of RDA
• Zinc: 40.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the steps in the dependent recipe to make the pizza dough.
Line a large baking sheet with parchment paper or nonstick aluminum foil. Place pizza dough on a well-floured surface, press dough firmly with your fingers to shape, and stretch gently into a 12” x 8” rectangle.
With a round cutter, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet.
PREPARING THE MINI PIZZAS
Top each with pizza sauce, cheese, red bell pepper, ham, and green onion.
Bake in the preheated oven for 8-10 minutes. Serve immediately.