Low Sodium Pizza Bread
Satisfy your pizza cravings with this wholesome and heart-healthy Low Sodium Pizza Bread! Crafted with whole wheat flour and topped with a vibrant no-sodium tomato sauce, shredded low-sodium mozzarella cheese, and fresh veggie goodness like mushrooms and bell peppers, this recipe delivers bold flavors without the salt overload. Seasoned with dried oregano, basil, and a hint of garlic powder, this dish strikes the perfect balance between taste and nutrition. Easy to prepare in under an hour, including time for the dough to rise, this homemade delight is baked to perfection for a golden, bubbly finish. Ideal for family dinners or a casual get-together, Low Sodium Pizza Bread is a guilt-free gourmet option that proves healthy can still be delicious.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 packet active dry yeast
- 1 cup warm water (110°F)
- 1 cup no-sodium tomato sauce
- 1 cup shredded low-sodium mozzarella cheese
- 0.5 cup sliced mushrooms
- 0.5 cup sliced bell peppers
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
Instructions
In a large mixing bowl, dissolve the packet of active dry yeast in 1 cup of warm water and let it sit for about 5 minutes until it becomes frothy.
Add 2 cups of whole wheat flour, 1 tablespoon of olive oil, and 0.5 teaspoon of garlic powder to the yeast mixture. Mix until a dough forms.
Transfer the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic, then place it in a greased bowl and cover with a damp cloth. Let the dough rise in a warm area for about 30 minutes or until it doubles in size.
Preheat your oven to 425°F (220°C).
Punch down the risen dough and roll it out into a rectangle about 1/2 inch thick on a baking sheet lined with parchment paper.
Spread 1 cup of no-sodium tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle 1 cup of shredded low-sodium mozzarella cheese over the sauce.
Evenly distribute 0.5 cup of sliced mushrooms and 0.5 cup of sliced bell peppers over the cheese.
Sprinkle 1 teaspoon of dried oregano and 1 teaspoon of dried basil over the toppings.
Drizzle the remaining 1 tablespoon of olive oil over the entire pizza bread.
Bake in the preheated oven for about 20-25 minutes until the cheese is bubbly and the bread crust is golden brown.
Let the pizza bread cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 9.5 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1849 mg | 39% | |
*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.
