Low Sodium Pizza Tonno
Delight in the wholesome flavors of our Low Sodium Pizza Tonno, a heart-healthy twist on a classic Italian favorite. Built on a foundation of nutty whole wheat pizza dough, this recipe features unsalted canned tuna for a protein-packed topping and a no salt added tomato sauce as the perfect base. Vibrant ingredients like thinly sliced red onions, red bell peppers, and halved cherry tomatoes bring bursts of color and freshness, while shredded low sodium mozzarella cheese melts into gooey perfection. Enhanced with a touch of olive oil, dried oregano, and freshly ground black pepper, this pizza is finished with aromatic fresh basil leaves, making it an irresistible dinner option. With just 20 minutes of prep, 15 minutes of cooking, and only 4 servings, it’s an ideal dish for sharing or savoring solo. Perfect for those seeking a low sodium pizza recipe with bold flavors, this delicious Pizza Tonno proves that healthy eating can be indulgent too!
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Recipe Information
Ingredients
- 1 ball (approximately 12-inch diameter) Whole wheat pizza dough
- 1 can (approx. 5 oz) Unsalted canned tuna, drained
- 0.5 cup No salt added tomato sauce
- 0.5 medium Red onion, thinly sliced
- 0.5 medium Red bell pepper, thinly sliced
- 0.5 cup Cherry tomatoes, halved
- 1 cup Low sodium mozzarella cheese, shredded
- 0.25 cup Fresh basil leaves
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 to taste Black pepper, freshly ground
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
On a lightly floured surface, roll out the whole wheat pizza dough into a 12-inch circle and transfer it to a pizza peel sprinkled with cornmeal or a parchment-lined pizza tray.
Spread the no salt added tomato sauce evenly over the pizza dough, leaving a small border around the edges for the crust.
Distribute the unsalted canned tuna evenly over the sauce, flaking it with a fork as needed.
Arrange the thinly sliced red onion and red bell pepper over the tuna, ensuring even distribution.
Add the halved cherry tomatoes on top, followed by the shredded low sodium mozzarella cheese.
Drizzle the olive oil over the toppings, and sprinkle with dried oregano and freshly ground black pepper to taste.
Gently slide the pizza onto the preheated pizza stone or place the tray in the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese has melted and is bubbly.
Remove the pizza from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 17.4 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 965 mg | 74% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1927 mg | 41% | |
*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.
