Low Sodium Classic Deep Dish Pizza
Indulge in the ultimate comfort food with this Low Sodium Classic Deep Dish Pizza, a healthier spin on the iconic Chicago-style favorite. Featuring a perfectly golden, buttery cornmeal crust, this pizza is piled high with layers of savory, no-salt-added tomato sauce, fresh vegetables, and gooey, low-sodium mozzarella cheese. Crafted with heart-healthy ingredients and homemade touches, including slow-simmered herb-infused marinara, this recipe proves you don’t need extra salt to pack a punch of flavor. Perfect for a family dinner or weekend treat, this deep dish delight delivers all the satisfaction of traditional pizza with a lower sodium twist. Slice into a cheesy, veggie-packed masterpiece that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cup Cornmeal
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 0.25 cup Olive oil
- 1.25 cups Warm water
- 28 ounces No salt added canned tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 medium, thinly sliced Red bell pepper
- 1 small, thinly sliced Yellow onion
- 2 cups, shredded Low-sodium mozzarella cheese
- 1 cup, sliced Fresh mushrooms
- 0.25 cup, grated, optional for lower sodium Parmesan cheese
Instructions
Begin by preparing the dough: In a large mixing bowl, combine 3 1/2 cups of all-purpose flour, 1/2 cup of cornmeal, 2 1/4 teaspoons of instant yeast, and 1 tablespoon of sugar.
Add 1 1/4 cups of warm water and 1/4 cup of olive oil to the dry ingredients, stirring until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
While the dough is rising, prepare the tomato sauce: Drain and crush 28 ounces of no salt added canned tomatoes. In a medium saucepan over medium heat, combine the tomatoes with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally.
Preheat your oven to 425°F (220°C).
Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll out the dough into a circle larger than your deep dish pan (around 12 inches).
Grease a 9-inch deep dish pizza pan and press the dough into the pan, making sure to press it up the sides.
Layer the base of the dough with 1 cup of low-sodium mozzarella cheese.
Evenly distribute thinly sliced red bell pepper, yellow onion, and fresh mushrooms over the cheese.
Pour the prepared tomato sauce over the top of the vegetables, spreading it evenly.
Top the pizza with the remaining 1 cup of shredded low-sodium mozzarella cheese and, if desired, sprinkle 1/4 cup of grated Parmesan cheese for additional flavor, keeping in mind it may add more sodium.
Bake the pizza in the preheated oven for 30-35 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
Allow the pizza to cool slightly before slicing and serving. Enjoy your homemade low sodium deep-dish pizza!
Nutrition Facts
Calories |
4264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 430 mg | 19% | |
| Total Carbohydrate | 483.6 g | 176% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 52.5 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 3887 mg | 299% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3168 mg | 67% | |
*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.
