Low Sodium Classic Italian Style Pizza
Indulge guilt-free with this Low Sodium Classic Italian Style Pizza, a heart-healthy take on an Italian staple. Crafted with whole wheat pizza dough and a vibrant, herb-infused tomato sauce made from unsalted tomato sauce and no-salt-added crushed tomatoes, this recipe brings bold flavor without unnecessary sodium. Topped with part-skim mozzarella, grated parmesan, fresh basil, and colorful veggies like bell peppers and mushrooms, every slice is a wholesome delight. A drizzle of olive oil enhances the richness, while a quick bake ensures a perfectly crisp crust. Ready in just 35 minutes, this low-sodium pizza is perfect for busy weeknights or cozy gatherings. Enjoy authentic Italian flavors with a healthy twist—no compromise on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 ball Whole wheat pizza dough
- 0.75 cup Unsalted tomato sauce
- 0.5 cup No-salt-added crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Crushed red pepper flakes
- 1 cup Low-moisture, part-skim mozzarella cheese
- 0.25 cup Grated parmesan cheese
- 0.25 cup Fresh basil leaves
- 0.5 cup Sliced bell peppers
- 0.5 cup Sliced mushrooms
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
Roll out the whole wheat pizza dough on a lightly floured surface to your desired thickness, keeping the shape round.
In a small bowl, combine unsalted tomato sauce and no-salt-added crushed tomatoes. Add dried oregano, dried basil, garlic powder, and crushed red pepper flakes to the tomato mixture and stir well to combine.
Transfer the rolled-out dough to a sheet of parchment paper for easy transfer to the oven.
Spread the tomato sauce mixture evenly over the pizza dough, leaving a small border around the edges for the crust.
Sprinkle the low-moisture, part-skim mozzarella cheese evenly over the sauce.
Add the sliced bell peppers and mushrooms as desired for topping.
Sprinkle the grated parmesan cheese over the top of the pizza.
Drizzle olive oil lightly over the entire pizza to enhance flavor and promote even baking.
Carefully slide the pizza, along with the parchment paper, onto the preheated pizza stone or baking sheet.
Bake in the preheated oven 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 allow it to cool for a few minutes.
Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 26.8 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2093 mg | 161% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1964 mg | 42% | |
*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.
