Low Sodium Marinara Pizza
Savor the perfect balance of flavor and wellness with this Low Sodium Marinara Pizza, a guilt-free twist on a classic favorite! Designed to accommodate low-sodium diets without compromising on taste, this homemade pizza features a whole wheat crust topped with a vibrant, salt-free marinara sauce infused with garlic, oregano, and basil. Fresh toppings like juicy tomatoes, sweet red bell peppers, earthy mushrooms, and caramelized onions create a medley of textures, while a sprinkle of mozzarella adds just the right amount of gooey indulgence. Finished with fragrant, fresh basil, this quick and easy recipe is ready in just 35 minutes and makes a wholesome, family-friendly meal that everyone will love. Perfect for weeknight dinners or casual gatherings, this low-sodium pizza delivers bold flavors with every bite!
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Recipe Information
Ingredients
- 1 ball Whole wheat pizza dough
- 1 tablespoon Olive oil
- 1 cup Salt-free tomato sauce
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes
- 1 large Fresh tomato, sliced
- 0.5 medium Red bell pepper, thinly sliced
- 1 cup Mushrooms, sliced
- 0.5 small Onion, thinly sliced
- 1 cup Mozzarella cheese, shredded
- 10 leaves Fresh basil leaves
Instructions
Preheat your oven to 475°F (245°C). Place a pizza stone or an inverted baking sheet in the oven to heat up.
While the oven is preheating, prepare the marinara sauce by combining the salt-free tomato sauce, minced garlic, dried oregano, dried basil, and crushed red pepper flakes in a small bowl. Mix well and set aside.
On a lightly floured surface, roll out the whole wheat pizza dough to your desired thickness. Transfer the dough to a piece of parchment paper for easy handling.
Brush the rolled-out dough with olive oil, then spread the prepared marinara sauce evenly over the surface, leaving a small border around the edges.
Arrange the sliced fresh tomato, red bell pepper, mushrooms, and onion evenly over the sauce.
Sprinkle the shredded mozzarella cheese evenly over the vegetables.
Carefully transfer the parchment paper with the assembled pizza 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 lightly browned.
Remove the pizza from the oven and let it cool slightly. Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 27.4 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 994 mg | 76% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2636 mg | 56% | |
*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.
