Low Sodium Mini Pepperoni Pizza
Enjoy guilt-free indulgence with our Low Sodium Mini Pepperoni Pizza recipe, perfect for anyone seeking a healthier twist on a classic favorite. These bite-sized treats feature a homemade pizza dough base that's easy to prepare, topped with no-salt-added tomato sauce infused with aromatic oregano, garlic powder, and a touch of heat from red pepper flakes. With low-sodium turkey pepperoni and mozzarella keeping things light, these pizzas are ideal for heart-conscious eaters and those watching their sodium intake. Ready in just over 30 minutes from prep to plate, they’re perfect for appetizers, kids’ lunches, or game-day snacks. Finished with a sprinkle of fresh basil, these mini pizzas deliver big flavor in every bite without compromising your health goals.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 packet Instant yeast
- 2 tablespoons Olive oil
- 0.75 cup Warm water
- 2 teaspoons Sugar
- 1 cup No-salt-added tomato sauce
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 cup Low-sodium turkey pepperoni
- 1 cup Low-sodium mozzarella cheese, shredded
- 0.25 cup Fresh basil leaves
- 2 tablespoons Cornmeal
Instructions
Preheat your oven to 475°F (245°C).
In a large bowl, mix together the flour, instant yeast, and sugar.
Add the warm water and olive oil to the dry ingredients and stir until a dough forms.
Knead the dough for about 5-8 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm place for about 15 minutes.
While the dough is resting, prepare your pizza sauce by combining the no-salt-added tomato sauce, dried oregano, garlic powder, and crushed red pepper flakes in a small bowl.
After the dough has rested, divide it into 12 equal portions and roll each into a ball.
Sprinkle a baking sheet with cornmeal to prevent sticking.
Roll each dough ball into a small circle, approximately 4 inches in diameter, and place them on the prepared baking sheet.
Spread a spoonful of the prepared sauce on each mini pizza base.
Top each pizza with a few slices of low-sodium turkey pepperoni and a sprinkle of low-sodium mozzarella cheese.
Bake in the preheated oven for 10-12 minutes or until the cheese is bubbly and the crust is golden brown.
Remove from oven and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 15.9 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1305 mg | 28% | |
*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.
