Low Sodium Biltong Pizza
Elevate your pizza night with this deliciously wholesome Low Sodium Biltong Pizza, a perfect balance of bold flavors and nutritional mindfulness. Crafted on a base of whole wheat pizza dough, this recipe is loaded with thinly sliced low sodium biltong, fresh cherry tomatoes, red onion, mushrooms, and vibrant red bell pepper. The creamy layer of low sodium mozzarella makes every bite indulgent, while fresh basil leaves add a pop of herbal brightness. Seasoned lightly with black pepper and crushed red pepper flakes, this pizza packs flavor without overwhelming salt. Quick and easy to prepare in just 30 minutes, it’s a heart-healthy twist on a classic favorite, perfect for family dinners or a guilt-free indulgence. Keywords: low sodium pizza, healthy biltong recipe, whole wheat pizza dough, quick pizza recipe, nutritious dinner idea.
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Recipe Information
Ingredients
- 1 ball Whole wheat pizza dough
- 2 tablespoons Olive oil
- 1 cup Mozzarella cheese, low sodium
- 150 grams Biltong, low sodium, thinly sliced
- 10 pieces Cherry tomatoes
- 0.5 medium Red onion, thinly sliced
- 1 cup Mushrooms, sliced
- 0.5 medium Red bell pepper, thinly sliced
- 0.5 cup Basil leaves, fresh
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat as well.
On a lightly floured surface, roll out the whole wheat pizza dough into a 12-inch circle.
Carefully transfer the rolled-out dough onto a sheet of parchment paper.
Brush the top of the dough with 1 tablespoon of olive oil.
Evenly sprinkle the low sodium mozzarella cheese over the dough, leaving a 1-inch border around the edges.
Distribute the thinly sliced low sodium biltong across the pizza.
Halve the cherry tomatoes and scatter on top along with the sliced red onion, mushrooms, and red bell pepper.
Drizzle the remaining tablespoon of olive oil over the toppings and season with black pepper and crushed red pepper flakes.
Carefully remove the hot pizza stone or baking sheet from the oven and transfer the parchment paper with the pizza onto it.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool for a couple of minutes.
Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 19.3 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2079 mg | 160% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3415 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.
