Pizza is best introduced after 12 months of age because it tends to be high in sodium and is a potential choking hazard. If you would like to occasionally share pizza with babies under 12 months of age, aim to limit baby’s portion to just the crust.

The word “pizza” may conjure an image of doughy bread topped with tomato sauce, but this flatbread was originally dressed simply with cheese, herbs, and olive oil around the Mediterranean Sea, where humans have been making pizza since ancient times. Colonization and trade introduced tomatoes from the Americas to Europe, where enterprising Neapolitans invented the margherita pizza topped with fresh mozzarella, tomato sauce, and basil to represent the colors of the Italian flag. Immigrants brought pizza-making traditions with them to the United States, and eventually demand exploded after World War II with the rise of international migration and tourism. From its humble origins, pizza has become a global food with ingredients and styles as variable as the diverse kitchens in which it is made.

Yes, if modified for baby’s age and eating ability and introduced after potential allergies, such as to wheat and dairy, have been ruled out. Keep in mind that some pizza doughs, sauces, and toppings contain honey, which should be avoided during the first year of life due to the risk of infant botulism. Also, the crust, cheese, and many toppings can be choking hazards, so read on to learn how to offer pizza in an age-appropriate way.

It can be, when it is low in sodium and topped with fruits or vegetables, though many pizzas are not prepared that way. Most restaurant and store-bought pizzas are high in sodium, which is not healthy when consumed in excess.    However, pizza can also include lots of nutrients that young children need. For example, a simple margherita pizza (topped with olive oil, tomato sauce, fresh mozzarella cheese, and basil) can offer good amounts of calcium, iron, zinc, B vitamins, vitamins A and E.

Once you are confident in your child’s chewing skills, explore topping the pizza with fresh vegetables, fruits, and herbs. Try to avoid or minimize cured meat toppings (such as pepperoni or sausage) which are best served in moderation after 12 months of age due to the choking risk and high amounts of sodium and preservatives.

Ultimately, the best pizza is the one that fits your culture and family’s food preferences. Sharing a meal as a family can be more important than the food’s nutritional value alone. If you’re not sure where to start, here are some healthy options to consider: whole-grain crusts tend to have more fiber and protein than crusts made with refined flour; and cheeses like burrata, fresh mozzarella, fresh ricotta, fresh goat cheese contain far less sodium than parmesan, pecorino romano, and other popular cheeses for pizza. When it comes to toppings, choose nutrient-dense options like bell pepper, ground beef, mushrooms, and spinach and aim to avoid salty foods like ham, pepperoni, and sausage.

Yes. At a minimum, pizza may contain dairy (cheese) and wheat, both of which are common food allergens. Depending on the recipe, pizza may also include egg, fish such as anchovies, shellfish, tree nuts (pesto), sesame, and soy. Prior to sharing pizza with baby, it is important to introduce common food allergens on their own and rule them out as an allergy before serving them together in a prepared food like pizza. This way, you’ll be able to identify which allergen is responsible if baby has a reaction. Then, when you are ready to offer pizza, you will be confident that they have already safely eaten any allergens in the food.

Recommended Guide: Introducing Allergens

If your child is hesitant to try pizza or is only willing to eat plain cheese pizza, try inviting them to help make the meal. When ordering take-out pizza, tell the child the options for toppings, and let the child decide which ones to order. When making pizza from scratch or adding toppings to a pre-made crust, encourage the child to choose the toppings for their portion or let them top the pizza themselves. At the table, offer additional toppings for the child to sprinkle, like shredded basil, crumbled goat cheese, or nutritional yeast. Or, try engaging the child’s imagination: ask them what kind of pizza they would make if they had any ingredients they wanted. What fun combinations can they think up?

It’s hard to turn down a margherita pizza made with fresh mozzarella cheese, tomato sauce, and basil. That said, every child is different, and kids tend to enjoy pizza when it has familiar toppings that they know and like. Kids also like pizza that looks fun and interesting: imagine a smiley face made out of sliced mushrooms, a rainbow made of sliced vegetables, a forest of broccoli florets with a path made of olive rings, or red-and-white stripes made of fresh mozzarella slices laid over tomato sauce. Inviting toddlers to help make pizza at home or choose toppings when ordering take-out can also boost their interest. Finally, sharing meals as a family is a great way to help develop a child’s love for a food: the pizza your child likes best may be whichever one they eat alongside you.

To keep sodium levels low when ordering or buying pizza, choose pizza with soft, low-sodium cheeses such as burrata, fresh mozzarella, fresh ricotta, fresh goat cheese, or stracciatella and avoid salty, cured meats like ham, pepperoni, and sausage. If you have more time, consider buying a prepared frozen crust and other pizza ingredients separately. Frozen crust and a low-sodium canned or frozen sauce make pizza relatively quick to prepare, and if pizza is a regular part of your menu, you can swap toppings each week.