Low Sodium Pepperoni Sausage Pizza
Introducing the ultimate guilt-free indulgence: Low Sodium Pepperoni Sausage Pizza, a heart-healthier twist on a classic favorite! Crafted with whole wheat pizza dough and loaded with flavorful low sodium toppings, this recipe delivers all the decadent satisfaction of traditional pepperoni sausage pizza without the excess salt. A vibrant medley of red bell peppers, red onions, and mushrooms pairs perfectly with part-skim mozzarella and aromatic seasonings like oregano and fresh basil, while the browned Italian sausage and pepperoni slices bring savory depth to every bite. Ready in just 40 minutes, this wholesome pizza is perfect for busy nights or casual entertaining. Savor a slice of homemade goodness while prioritizing your wellness—this recipe proves that great taste doesn’t need compromise!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 1 cup Low sodium tomato sauce
- 20 slices Low sodium pepperoni
- 8 ounces Low sodium Italian sausage
- 1.5 cups Part-skim mozzarella cheese
- 1 small Red bell pepper
- 1 small Red onion
- 4 ounces Mushrooms
- 1 teaspoon Oregano
- 0.5 teaspoon Black pepper
- 10 leaves Fresh basil leaves
Instructions
Preheat your oven to 475°F (245°C).
If using store-bought pizza dough, allow it to rest at room temperature for 20 minutes while you prepare the toppings.
On a lightly floured surface, roll out the dough into a 12-inch round or to fit your baking sheet. Transfer the dough to a pizza stone or a lightly oiled baking sheet.
Spread the low sodium tomato sauce evenly over the pizza dough, leaving a small border around the edges for the crust.
Sprinkle half of the mozzarella cheese over the tomato sauce.
In a skillet over medium heat, crumble and brown the low sodium Italian sausage until fully cooked, about 5-7 minutes. Drain any excess fat.
Slice the red onion, red bell pepper, and mushrooms thinly. Distribute the sausage, pepperoni slices, and sliced vegetables evenly on top of the cheese.
Sprinkle the remaining mozzarella cheese over the toppings.
Season the pizza with oregano and freshly ground black pepper.
Transfer the pizza to the oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese has melted and browned slightly.
Remove the pizza from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves.
Slice the pizza into 8 slices and serve warm.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 272.2 g | 99% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 26.9 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1243 mg | 96% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2957 mg | 63% | |
*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.
