Low Sodium Mushroom Pizza
Indulge in the savory goodness of this Low Sodium Mushroom Pizza, a healthier twist on a classic favorite without compromising on flavor. Built on a hearty whole wheat crust, this pizza is topped with tender sautéed crimini mushrooms, rich low-sodium tomato sauce, and creamy unsalted mozzarella cheese. A sprinkle of black pepper, dried oregano, and a zesty touch of fresh lemon juice elevate the flavors, while fragrant basil adds an aromatic finish. Perfect for those looking to reduce sodium intake without giving up pizza night, this quick and easy recipe is ready in just 35 minutes and serves two. Ideal for a wholesome weeknight meal, it's a guilt-free slice of deliciousness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 ball (about 250g) Whole Wheat Pizza Dough
- 2 tablespoons Olive Oil
- 2 cloves Garlic (minced)
- 200 grams Crimini Mushrooms (sliced)
- 150 grams Low Sodium Tomato Sauce
- 100 grams Fresh Mozzarella Cheese (unsalted, sliced)
- 10 leaves Fresh Basil Leaves
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Lemon Juice
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Roll out the whole wheat pizza dough on a lightly floured surface to your desired thickness, approximately 10 inches in diameter.
In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5 minutes until they are browned and tender. Set aside.
Place the rolled-out dough on a piece of parchment paper. Brush the surface with the remaining tablespoon of olive oil.
Spread the low sodium tomato sauce evenly over the dough, leaving a small border around the edges.
Arrange the cooked mushrooms evenly over the sauce.
Distribute the sliced mozzarella cheese over the mushrooms.
Sprinkle with black pepper and dried oregano.
Carefully remove the heated pizza stone or baking sheet from the oven, and use the parchment paper to transfer the pizza onto it.
Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for a couple of minutes.
Drizzle with lemon juice and garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 17.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 651 mg | 50% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1642 mg | 35% | |
*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.
