Low Sodium Mozzarella and Tomato Pizza
Indulge in the perfect balance of flavor and health with this *Low Sodium Mozzarella and Tomato Pizza*. This heart-friendly twist on a classic features a homemade, honey-sweetened crust, topped with tangy no-salt-added tomato sauce, creamy fresh mozzarella, and vibrant slices of ripe tomatoes. Enhanced with aromatic garlic powder, dried oregano, and a touch of black pepper, every bite is bursting with wholesome goodness. Finished with a generous sprinkle of fresh basil, this quick 35-minute recipe delivers all the satisfaction of a traditional pizza while prioritizing low-sodium ingredients. Ideal for health-conscious pizza lovers, this dish is as easy on the palate as it is on your heart. Perfect for weeknight dinners or casual gatherings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 package (2 1/4 teaspoons) Active dry yeast
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 cup No-salt-added tomato sauce
- 8 ounces Fresh mozzarella cheese, sliced
- 1 cup Fresh basil leaves
- 2 medium Fresh tomatoes, sliced
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl or stand mixer, dissolve the active dry yeast and honey in warm water. Let it sit for about 5 minutes or until frothy.
Add 2 tablespoons of olive oil and gradually mix in the all-purpose flour, creating a soft dough.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Punch down the risen dough and roll it out on a floured surface to form a 12-inch circle.
Transfer the rolled-out dough onto a piece of parchment paper for easy handling.
Spread the no-salt-added tomato sauce evenly over the base, leaving a border for the crust.
Arrange the fresh mozzarella slices and tomato slices evenly over the sauce.
Sprinkle garlic powder, dried oregano, and black pepper evenly over the top.
Carefully transfer the pizza with the parchment paper onto the hot pizza stone or baking sheet.
Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven and immediately top with fresh basil leaves.
Let it cool slightly before slicing and serving. Enjoy your low-sodium pizza!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 326.3 g | 119% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 39.3 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1302 mg | 100% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1785 mg | 38% | |
*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.
