Low Sodium New York Style Pepperoni Pizza
Satisfy your pizza cravings with this irresistible Low Sodium New York Style Pepperoni Pizza, a healthier twist on an iconic classic! Perfectly chewy yet crisp pizza crust serves as the foundation for layers of guilt-free indulgence, including a robust salt-free tomato sauce, creamy part-skim mozzarella, and savory low-sodium pepperoni slices. Seasoned with earthy oregano, garlic powder, and a touch of crushed red pepper flakes, this flavorful recipe is designed to keep sodium levels in check without compromising on bold taste. Ready in just over an hour, including dough rising time, this pizza is ideal for weeknight dinners or casual gatherings. Whether you're watching your salt intake or simply seeking a lighter pizza option, this recipe delivers New York-style perfection in every bite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Olive oil
- 1 cup Salt-free tomato sauce
- 20 pieces Low sodium pepperoni slices
- 2 cups Part-skim mozzarella cheese
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Crushed red pepper flakes
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let sit for about 5 minutes, until foamy.
Add the flour and olive oil to the yeast mixture. Mix until a dough begins to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Punch down the dough and transfer it to a floured surface. Roll it out to a 14-inch circle.
Transfer the rolled-out dough to a pizza peel lined with parchment paper or a large baking sheet.
Spread the salt-free tomato sauce evenly over the pizza base, leaving a small border for the crust.
Sprinkle the mozzarella cheese over the sauce.
Top with low sodium pepperoni slices.
Sprinkle oregano, garlic powder, and crushed red pepper flakes for extra flavor.
Transfer the pizza to the preheated oven or onto the pizza stone using the parchment paper. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Let the pizza cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 298.8 g | 109% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 14.0 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1440 mg | 111% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1425 mg | 30% | |
*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.
