Low Sodium Mini Pizza
Elevate your pizza night with these delightful Low Sodium Mini Pizzas—perfectly portioned, flavorful, and health-conscious! This recipe features a homemade pizza dough that’s easy to prepare and topped with a vibrant unsalted tomato sauce infused with garlic, oregano, and basil for a burst of Italian-inspired flavor. Fresh mozzarella cheese, colorful red bell peppers, earthy mushrooms, and crisp baby spinach create a balanced medley of textures and tastes, while no-salt-added pepperoni ensures these pizzas stay heart-healthy. Ready in under an hour, these 6-inch mini pizzas are ideal for weeknight dinners or casual gatherings when you want maximum flavor with minimal sodium. Whether you're watching your salt intake or simply craving a lighter take on a classic comfort food, this recipe makes it easy to enjoy pizza guilt-free!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons instant yeast
- 0.75 cups warm water
- 1 tablespoons olive oil
- 1 teaspoons sugar
- 1 cup unsalted tomato sauce
- 0.5 teaspoons garlic powder
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 8 ounces fresh mozzarella cheese (low sodium, sliced)
- 0.5 red bell pepper
- 4 ounces mushrooms
- 1 cup baby spinach
- 16 slices no salt added pepperoni slices
- 0.25 teaspoons black pepper
Instructions
In a large mixing bowl, combine flour, instant yeast, and sugar. Slowly add warm water and olive oil while mixing. Knead the dough until it becomes smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest in a warm place for about 20 minutes until it has slightly risen.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
On a lightly floured surface, divide the dough into 6 equal portions and roll each portion into a small round pizza base about 6 inches in diameter.
Place the pizza bases onto the prepared baking sheet.
In a small bowl, mix the unsalted tomato sauce with garlic powder, dried oregano, dried basil, and black pepper.
Spread a tablespoon of seasoned tomato sauce evenly over each pizza base.
Top each pizza base with slices of fresh mozzarella cheese, sliced red bell pepper, sliced mushrooms, and baby spinach.
Place two slices of no salt added pepperoni on each mini pizza.
Bake in the preheated oven for about 12-15 minutes, or until the cheese is bubbly and the edges are golden brown.
Remove from oven and let cool for a few minutes before serving.
Enjoy your delicious low sodium mini pizzas!
Nutrition Facts
Calories |
4023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.3 g | 347% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 602 mg | 200% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 29.4 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3587 mg | 76% | |
*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.
