Low Sodium Creamy Spinach Pizza Slice
Indulge in the wholesome goodness of a **Low Sodium Creamy Spinach Pizza Slice**, a healthier twist on classic pizza that's big on flavor and low on salt. This recipe features a hearty base of whole wheat pizza dough, layered with a velvety ricotta-spinach mixture, a touch of garlic, and finished with gooey low sodium mozzarella cheese. A sprinkle of black pepper and red pepper flakes adds a subtle warmth, while optional low sodium Parmesan offers an extra nutty kick. Perfect for those looking to reduce sodium without sacrificing taste, this quick and easy recipe comes together in under 35 minutes and yields 8 satisfying slices. Whether you're whipping up a family-friendly dinner or a weeknight treat, this pizza is the ultimate fusion of creamy indulgence and health-conscious eating.
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Recipe Information
Ingredients
- 1 ball (about 8 ounces) Whole wheat pizza dough
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 3 cups Fresh spinach leaves
- 1 cup Ricotta cheese (low sodium or homemade)
- 1 cup Grated low sodium mozzarella cheese
- 2 tablespoons Parmesan cheese (optional, low sodium)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon Cornmeal
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone inside if you have one.
On a lightly floured surface, roll out the whole wheat pizza dough into an approximately 12-inch circle. Let the dough rest while preparing the toppings.
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds or until fragrant.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine ricotta cheese, black pepper, red pepper flakes, and the cooked spinach. Mix until well combined.
Sprinkle a pizza peel or baking sheet with cornmeal to prevent sticking. Carefully transfer the rolled-out dough to the prepared peel or sheet.
Spread the spinach and ricotta mixture evenly over the dough, leaving a small border around the edges for the crust.
Evenly sprinkle the grated mozzarella cheese over the top, followed by the optional Parmesan cheese if desired.
Transfer the prepared pizza to the preheated oven on the pizza stone or directly on the baking sheet.
Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven and let it cool for a few minutes before slicing.
Cut into 8 slices and serve warm, enjoying a delicious, low-sodium pizza!
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 5.1 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1529 mg | 118% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1084 mg | 23% | |
*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.
