Low Sodium Authentic Italian Pizza
Indulge in the vibrant flavors of Italy with this Low Sodium Authentic Italian Pizza recipe—perfect for those seeking a healthier twist on a classic dish. Crafted with whole wheat flour for a wholesome crust, this pizza is topped with a rich, homemade tomato paste infused with garlic and oregano, low-sodium mozzarella cheese, and a colorful array of fresh vegetables like red bell peppers, mushrooms, and cherry tomatoes. The finishing touches of fresh basil and peppery arugula bring a burst of herby freshness, while a drizzle of olive oil adds the perfect Mediterranean touch. Ready in just over 90 minutes, this heart-healthy recipe delivers authentic Italian taste without compromising on flavor. Perfect for family dinners or casual gatherings, each slice is a delicious blend of nutrition and tradition!
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Recipe Information
Ingredients
- 300 grams Whole Wheat Flour
- 180 ml Warm Water
- 7 grams Active Dry Yeast
- 2 tablespoons Olive Oil
- 1 teaspoon Honey
- 100 grams Tomato Paste
- 2 pieces Garlic Cloves, minced
- 1 teaspoon Dried Oregano
- 10 leaves Fresh Basil Leaves
- 100 grams Mozzarella Cheese, shredded (low-sodium)
- 1 piece Red Bell Pepper, thinly sliced
- 100 grams Mushrooms, thinly sliced
- 50 grams Cherry Tomatoes, halved
- 0.5 teaspoon Black Pepper
- 50 grams Fresh Arugula
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 10 minutes until the mixture becomes frothy.
Add whole wheat flour and 1 tablespoon of olive oil to the yeast mixture. Mix until a dough starts to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it's smooth and elastic. Add more flour if necessary.
Lightly oil a bowl with the remaining olive oil, place the dough in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Once the dough has risen, punch it down and roll it out on a floured surface to your preferred thickness.
In a small bowl, mix the tomato paste, minced garlic, and dried oregano. Spread this sauce evenly over the rolled out pizza dough.
Sprinkle shredded low-sodium mozzarella cheese over the sauce.
Arrange the red bell pepper, mushrooms, and cherry tomatoes over the cheese.
Season with black pepper and bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is thoroughly melted.
Remove from the oven and scatter fresh basil leaves and arugula over the top before serving. Cut into slices and enjoy your low sodium authentic Italian pizza!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 30.0 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 988 mg | 76% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3449 mg | 73% | |
*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.
