Low Sodium Classic Mozzarella Pizza
Prepare to indulge in guilt-free pizza night with this Low Sodium Classic Mozzarella Pizza recipe! Perfect for health-conscious foodies, this recipe combines wholesome ingredients like whole wheat pizza dough and low sodium tomato sauce to create a deliciously satisfying meal that's big on flavor but light on salt. Fresh mozzarella cheese melts beautifully atop the tangy sauce, while garlic powder, dried oregano, and a touch of red pepper flakes elevate the taste with an aromatic kick. A sprinkle of unsalted cornmeal ensures a perfectly crispy crust, and finishing with fragrant basil leaves adds a burst of vibrant freshness. Ready in just 35 minutes, this simple and heart-healthy pizza recipe is the ideal choice for those seeking a lower sodium alternative without compromising on taste. Perfect for family dinners or casual entertaining, this recipe promises to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 piece whole wheat pizza dough
- 1 cup low sodium tomato sauce
- 8 ounces fresh mozzarella cheese
- 10 leaves fresh basil leaves
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 tablespoon unsalted cornmeal
- 2 tablespoons flour
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside to heat.
Sprinkle a clean surface with flour and roll out the whole wheat pizza dough to about 12 inches in diameter.
Sprinkle the cornmeal lightly on a pizza peel or another inverted baking sheet. Transfer the rolled-out dough onto the cornmeal-dusted surface.
Brush the edges of the dough with olive oil to ensure a crispy crust when baked.
Spread the low sodium tomato sauce evenly over the dough, leaving about an inch around the edge for the crust.
Tear the mozzarella cheese into small pieces and distribute them evenly over the sauce-covered dough.
Sprinkle the garlic powder, dried oregano, and red pepper flakes evenly over the cheese for an added flavor boost.
Transfer the pizza gently onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for a couple of minutes.
Scatter fresh basil leaves over the pizza for a burst of freshness.
Slice the pizza into 8 pieces and serve immediately, enjoying your low sodium homemade pizza!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 23.7 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1296 mg | 100% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1598 mg | 34% | |
*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.
