Low Sodium Classic Italian Pizza
Savor the taste of Italy with this Low Sodium Classic Italian Pizza—a heart-healthy twist on the traditional favorite! This recipe features a light, homemade pizza crust infused with garlic powder and a touch of honey for subtle flavor. The sodium-conscious toppings include unsalted tomato sauce, low-sodium mozzarella cheese, and a medley of fresh vegetables like sliced cherry tomatoes and bell peppers, all seasoned with fragrant oregano and a hint of crushed red pepper flakes. Baked to golden perfection in just 15 minutes, this pizza is topped with fresh basil for a burst of herbaceous aroma. Perfect for those seeking a delicious, homemade pizza that doesn’t sacrifice flavor, this recipe is ideal for family dinners or casual gatherings. Healthy, flavorful, and simple to prepare—this low sodium Italian delight will quickly become a go-to in your meal rotation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Active dry yeast
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Garlic powder
- 0.5 cup Unsalted tomato sauce
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 1 cup Low-sodium mozzarella cheese
- 0.25 cup Fresh basil leaves
- 1 cup Cherry tomatoes, sliced
- 0.5 Bell pepper, thinly sliced
Instructions
In a large mixing bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
Add olive oil, garlic powder, and flour to the yeast mixture. Stir until a wet dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover 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).
Punch down the risen dough and transfer it to a floured surface. Roll it out to a 12-inch circle.
Transfer the rolled dough onto a parchment-lined baking sheet or a pizza stone.
Spread the unsalted tomato sauce evenly over the surface of the dough.
Sprinkle dried oregano and crushed red pepper flakes over the sauce.
Distribute low-sodium mozzarella cheese evenly across the pizza.
Arrange the sliced cherry tomatoes and bell pepper strips over the cheese.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese has melted and browned slightly.
Remove the pizza from the oven and scatter fresh basil leaves over the top.
Let the pizza cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 23.7 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1807 mg | 139% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1557 mg | 33% | |
*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.
