Low Sodium Flatbread Pizza
Satisfy your pizza cravings guilt-free with this flavorful Low Sodium Flatbread Pizza recipe, perfect for those seeking a heart-healthy alternative to traditional pizza. Crafted with whole wheat flour for added fiber and topped with a vibrant mix of low sodium ingredients, including tangy tomato sauce, shredded mozzarella, fresh cherry tomatoes, baby spinach, and aromatic basil, this dish is as nutritious as it is delicious. The homemade flatbread base is quick to prepare, requiring just 20 minutes of hands-on time, while the oven crisps it to perfection. Enjoy a customizable, wholesome pizza experience that’s lower in sodium but packed with fresh Mediterranean-inspired flavors. Ideal for family dinners or casual gatherings, this recipe promises a guilt-free indulgence that’s ready in just 35 minutes!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 3 tablespoons Olive oil
- 0.75 cup Water
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.5 cup Low sodium tomato sauce
- 1 cup Low sodium mozzarella cheese, shredded
- 0.5 cup Cherry tomatoes, sliced
- 1 cup Baby spinach leaves
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour and baking powder.
Add olive oil, water, garlic powder, and dried oregano to the flour mixture and stir until a dough forms.
Transfer the dough onto a floured surface and knead it gently for about 2 minutes until smooth.
Divide the dough into four equal parts. Roll each part into a thin circle or oval, about 1/4 inch thick.
Place the flatbread bases onto the prepared baking sheet.
Spread a thin layer of low sodium tomato sauce evenly over each flatbread.
Sprinkle shredded low sodium mozzarella cheese over the sauce.
Top with sliced cherry tomatoes, baby spinach leaves, and thinly sliced red onion.
Sprinkle ground black pepper over the toppings.
Bake in the preheated oven for 12-15 minutes until the cheese is melted and edges are crispy.
Remove from the oven and garnish with fresh basil leaves.
Slice the flatbreads and serve immediately.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 12.1 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 973 mg | 75% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1908 mg | 41% | |
*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.
