Low Sodium Classic Tomato Pizza
Savor the vibrant flavors of homemade pizza with this Low Sodium Classic Tomato Pizza recipe, perfect for those looking to enjoy a healthier take on a beloved comfort food. Crafted with a soft, airy crust made from scratch, this pizza features a robust tomato sauce simmered with fresh garlic, fragrant basil, and oregano, all without added salt. Topped with creamy, melt-in-your-mouth fresh mozzarella and baked to golden perfection, this pizza offers a deliciously satisfying bite with significantly reduced sodium. Ideal for sharing, this easy-to-make recipe caters to families and food lovers seeking a wholesome, heart-friendly meal. Whether it's pizza night or a casual gathering, it’s a simple yet flavorful choice that never compromises on taste! Keywords: low sodium pizza, homemade pizza dough, fresh tomato sauce, healthy pizza recipe, low sodium meal ideas.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 packet instant yeast
- 1 teaspoon sugar
- 3/4 cup water
- 2 tablespoons olive oil
- 1 28-ounce can unsalted crushed tomatoes
- 2 cloves garlic
- 1/2 cup fresh basil
- 1 teaspoon dried oregano
- 8 ounces fresh mozzarella cheese
- 1/2 teaspoon black pepper
- 2 tablespoons cornmeal
Instructions
1. In a mixing bowl, combine the flour, instant yeast, and sugar. Add the water and 1 tablespoon of olive oil, then mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Preheat your oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet inside to heat.
5. Meanwhile, prepare the pizza sauce. In a medium saucepan over medium heat, combine the crushed tomatoes, minced garlic, chopped basil, dried oregano, and ground black pepper. Simmer for 10-15 minutes, stirring occasionally.
6. Once the dough has risen, punch it down to release the air and roll it out on a floured surface to your desired thickness.
7. Sprinkle cornmeal on a piece of parchment paper, and transfer the dough onto the parchment.
8. Spread a thin layer of the tomato sauce over the dough, leaving a small border for the crust.
9. Tear the fresh mozzarella into small pieces and scatter evenly over the sauce.
10. Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
11. Bake the pizza in the oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
12. Remove from the oven and allow to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.9 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1239 mg | 95% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 643 mg | 14% | |
*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.
