If it’s homemade (including the sauce) on thin crust of proper bread dough (again, homemade, without adding too much salt) and you’re generous and careful with the toppings (avoiding salty and/or highly processed stuff), the only inherently imbalanced thing is the cheese (which is excessive for something with such a high proportion of saturated fats).
Even the carbs in the pizza base if you go for thin crust are actually less than, for example, in a sandwish.
Then again, homemade pizza done from scratch including the sauce and the bread dough takes more than an hour to make, so people overwhelmingly buy pizza already make (or at least ready to bake), and then it’s loaded crap because you really can’t trust industrial food.
Also even for homemade there is a tendency to add as toppings tasty stuff like pepperoni, which is industrially made for example for preservation it’s loaded with either nitrites (which increases the risk of colon cancer) or salt (which increases the risk of cardio-vascular problems)
If it’s homemade (including the sauce) on thin crust of proper bread dough (again, homemade, without adding too much salt) and you’re generous and careful with the toppings (avoiding salty and/or highly processed stuff), the only inherently imbalanced thing is the cheese (which is excessive for something with such a high proportion of saturated fats).
Even the carbs in the pizza base if you go for thin crust are actually less than, for example, in a sandwish.
Then again, homemade pizza done from scratch including the sauce and the bread dough takes more than an hour to make, so people overwhelmingly buy pizza already make (or at least ready to bake), and then it’s loaded crap because you really can’t trust industrial food.
Also even for homemade there is a tendency to add as toppings tasty stuff like pepperoni, which is industrially made for example for preservation it’s loaded with either nitrites (which increases the risk of colon cancer) or salt (which increases the risk of cardio-vascular problems)