Low Fat Sourdough Pizza
Indulge in the wholesome goodness of this Low Fat Sourdough Pizza, a guilt-free twist on a classic favorite. Crafted with a bubbly sourdough starter, a blend of all-purpose and whole wheat flour, and topped with low-fat mozzarella cheese, this pizza is perfect for health-conscious pizza lovers. The dough’s slow fermentation creates an airy, flavorful base, while a medley of fresh vegetable toppings and fragrant fresh basil elevate the taste. With a crisp golden crust, reduced-fat ingredients, and vibrant flavors, this homemade pizza proves that you don’t have to compromise on taste for a lighter option. Ideal for a cozy dinner for two, this recipe will leave you feeling satisfied and inspired to bake from scratch!
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 250 grams All-purpose flour
- 50 grams Whole wheat flour
- 1 teaspoon Salt
- 150 milliliters Warm water
- 1 teaspoon Olive oil (extra virgin, optional for richness)
- 150 grams Tomato sauce (low-fat)
- 100 grams Low-fat mozzarella cheese (grated)
- 150 grams Vegetable toppings (e.g., bell peppers, onions, mushrooms, spinach)
- 5 leaves Fresh basil (for garnish)
Instructions
In a large mixing bowl, combine the sourdough starter, all-purpose flour, whole wheat flour, and salt.
Slowly add the warm water, mixing with your hands or a spatula until a sticky dough forms. If the dough feels too dry, add a little more water, 1 tablespoon at a time.
Knead the dough lightly on a floured surface for about 5 minutes, then shape it into a ball and place it back in the bowl. Cover with a damp cloth and allow it to rest for 3 hours at room temperature to ferment and rise.
Preheat your oven to 250°C (480°F) and place a pizza stone or baking sheet in the middle rack to heat up.
Punch down the dough to release any air bubbles and divide it into two equal portions. Roll each portion into a thin pizza crust on a lightly floured surface.
Transfer one crust to a sheet of parchment paper for easier handling. Spread half of the tomato sauce evenly over the crust, leaving a 1 cm border around the edges.
Sprinkle half of the low-fat mozzarella cheese over the sauce and layer with your choice of vegetable toppings.
Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden and crisp, and the cheese is melted.
Repeat the process for the second pizza.
Garnish each pizza with fresh basil leaves before serving. Slice and enjoy!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 10.5 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
