Low Sodium Pizza Margherita
Indulge in the classic flavors of Italy with this heart-healthy Low Sodium Pizza Margherita, where simplicity meets savory satisfaction. This homemade recipe features a light and airy crust made from scratch, topped with an unsalted tomato sauce and creamy chunks of fresh mozzarella for a low-sodium twist on the traditional favorite. Fresh basil leaves, a touch of garlic powder, and a sprinkle of black pepper add a fragrant and flavorful finish, proving that less salt doesn’t mean less taste. Perfect for those seeking a guilt-free pizza night, this easy-to-make dish is baked to golden perfection in just 15 minutes. Whether it’s a cozy dinner or a crowd-pleasing appetizer, this recipe delivers wholesome goodness with every slice.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 0.75 cup warm water
- 2 tablespoons olive oil
- 0.5 cup unsalted tomato sauce
- 4 ounces fresh mozzarella
- 10 leaves fresh basil leaves
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 tablespoon cornmeal
Instructions
In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine 2 cups of flour with the yeast mixture and olive oil, blending until a dough begins to form.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, adding more flour if necessary.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 475°F (245°C). Place a pizza stone or an inverted baking sheet in the oven to heat.
Punch down the risen dough and roll it out on a cornmeal-dusted surface to a 12-inch diameter.
Transfer the rolled-out dough to a piece of parchment paper.
Spread the unsalted tomato sauce over the crust, leaving a small border around the edge.
Tear the fresh mozzarella into smaller chunks and distribute evenly over the sauce.
Scatter the fresh basil leaves across the top of the pizza.
Season the pizza with garlic powder and black pepper.
Using a pizza peel or a flat baking sheet, transfer the pizza onto the preheated pizza stone or sheet in the oven.
Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.7 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 851 mg | 65% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 952 mg | 20% | |
*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.
