AI-generated photo.
British · United Kingdom
Cheddar onion pizza
Cheddar onion pizza, written for the pizza shelf.
Pai editors’ mark 4 / 5
Plan, list, and collections
An original cheddar onion pizza for the library. Amounts are measured so the nutrition can be counted from the ingredient table.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
75
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 13%
- Carbs 58%
- Fat 29%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 11.1 g, under the 25 g mark.
Suits · Low sodium
About 134 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour218 kcal
- Cheddar82 kcal
- Olive oil31 kcal
- Yellow onion10 kcal
Glycemic load
Estimated glycemic load for this count: 36.4. The bands come from the ingredient table.
Portion
One serving, as written, is about 341 kcal.
Allergens. Gluten, Milk, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 256 kcal after the change.
Use half the salt.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 341 kcal | 17% |
| Protein | 11.1 g | 22% |
| Carbohydrate | 48.6 g | 18% |
| Fiber | 2 g | 7% |
| Total sugars | 1.3 g | 3% |
| Fat | 10.9 g | 14% |
| Saturated fat | 4.4 g | 22% |
| Cholesterol | 20 mg | 7% |
| Sodium | 134 mg | 6% |
| Potassium | 116 mg | 2% |
| Calcium | 157 mg | 12% |
| Iron | 2.9 mg | 16% |
| Magnesium | 21 mg | 5% |
| Zinc | 1.2 mg | 11% |
| Vitamin A | 63 mcg | 7% |
| Vitamin C | 1.9 mg | 2% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.8 mg | 5% |
| Vitamin K | 3 mcg | 3% |
| Thiamin (B1) | 0.5 mg | 41% |
| Riboflavin (B2) | 0.4 mg | 30% |
| Niacin (B3) | 3.6 mg | 23% |
| Vitamin B6 | 0.1 mg | 4% |
| Folate | 119 mcg | 30% |
| Vitamin B12 | 0.2 mcg | 9% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Scale
- Mixing bowls
- Parchment
- The pan in the method
- Cooling rack
- Skewer or toothpick
- Oven thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour2 cups240 g
Water0.6 cup140 ml
Cheddar0.75 cup80 g
Yellow onion, sliced1 onion100 g
Olive oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the salt.. The same plate with less sodium.
Method
AI-generated photo.
1Set the oven to 325°F / 163°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, water, cheddar, yellow onion, olive oil. An original cheddar onion pizza for the library. Amounts are measured so the nutrition can be counted from the ingredient table.
Heat oven 15 min
AI-generated photo.
2Line the pan with parchment. If this is Cheddar onion pizza, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
AI-generated photo.
3Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Cheddar onion pizza is even, with no dry streaks and no long mixing after that.
AI-generated photo.
4Scrape the mixture into the pan and level the top. Cheddar onion pizza bakes evenly only when the center is not a dome of unmixed batter.
- 🇬🇧 United KingdomNorthern Europecheddar-onion-pizza-step-4
Cheddar onion pizza, step 5
Step 5 · Bake about 38 min
5Bake at 325°F / 163°C until this is true: A skewer in the center of Cheddar onion pizza comes out with a few moist crumbs, and the top springs back. Start checking at 38 minutes. Opening the door early drops the heat.
Bake about 38 min
- 🇬🇧 United KingdomNorthern Europecheddar-onion-pizza-step-5
Cheddar onion pizza, step 6
Step 6 · Cool 10 min
6Cool Cheddar onion pizza in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Cheddar onion pizza in this shot order and no other: the lid lifted for one quick look; batter or dough smoothed to the corners; the fridge shelf where the plate will chill; the main piece taking a deep browning. Slate words for the editor: zephyr, quiche, opaque, hearthside, amber, quartz, hearth, bronzed, whisked, quiet.
Cool 10 min
How you know it is done
A skewer in the center of Cheddar onion pizza comes out with a few moist crumbs, and the top springs back.
If it goes wrong
- Cheddar onion pizza looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Cheddar onion pizza spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Cheddar onion pizza completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
How this dish helps your daily life
- It gives this shelf a real dish instead of an empty heading.
- The portions are written so you can scale them.
Notes
Pregnancy. Cook eggs and meat through. Choose pasteurized dairy.
Allergens in the required list: Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.