Low Sodium Homemade Chicken Pizza
Elevate your pizza nights with this Low Sodium Homemade Chicken Pizza, a heart-healthy twist on a classic favorite. Crafted with a whole wheat pizza dough base, this recipe combines tender, herb-seasoned chicken breast and colorful, fresh vegetables like bell peppers, onions, and mushrooms, all layered atop a rich, salt-free tomato sauce. Finished with a generous sprinkle of low-sodium mozzarella cheese, this pizza delivers indulgent flavor without compromising your dietary goals. Perfectly baked to golden perfection, it’s a simple yet nutritious meal that’s ready in under 40 minutes. Whether you're seeking low-sodium dinner options or simply craving a wholesome homemade pizza, this recipe is guaranteed to delight every slice lover!
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Recipe Information
Ingredients
- 1 ball Whole Wheat Pizza Dough
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- 1 medium (about 8 ounces), sliced thinly Skinless Chicken Breast
- 0.5 teaspoon Ground Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 0.5 cup Salt-Free Tomato Sauce
- 1 cup Low-Sodium Mozzarella Cheese, shredded
- 0.5 large Bell Pepper, thinly sliced
- 0.5 medium Onion, thinly sliced
- 0.5 cup Mushrooms, sliced
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute.
Add the thinly sliced chicken breast to the skillet. Season with ground black pepper, oregano, and basil, and cook for 5-7 minutes or until the chicken is cooked through. Remove from heat and set aside.
On a lightly floured surface, roll out the whole wheat pizza dough into a 12-inch circle. Transfer the rolled dough to a piece of parchment paper for easy transfer later.
Brush the remaining 1 tablespoon of olive oil over the surface of the rolled-out dough.
Spread the salt-free tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle the shredded low-sodium mozzarella cheese evenly over the sauce.
Distribute the cooked chicken slices over the cheese, followed by slices of bell pepper, onion, and mushrooms.
Carefully remove the hot pizza stone or baking sheet from the oven. Use the parchment paper to transfer the prepared pizza onto the hot surface.
Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool slightly before slicing.
Serve warm and enjoy your delicious, low-sodium homemade chicken pizza!
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 15.1 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 977 mg | 75% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1576 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.
