Low Sodium Sicilian Pizza
Discover a healthier spin on a classic with this Low Sodium Sicilian Pizza recipe—a flavorful creation designed to bring authentic Italian taste to your table with a heart-smart twist! Made with a soft, airy crust and topped with a vibrant homemade no-salt-added tomato sauce, this pizza bursts with savory and aromatic goodness thanks to garlic, dried herbs, and a spice kick from red pepper flakes. Fresh, colorful toppings like diced green bell pepper, sliced red onion, mushrooms, and juicy cherry tomatoes pair perfectly with a generous sprinkle of part-skim mozzarella cheese. Finished with the fragrant touch of fresh basil leaves, this low sodium pizza is perfect for those looking to reduce salt intake without sacrificing flavor. With its thick, satisfying crust and customizable toppings, it’s ideal for sharing at family gatherings or serving as a hearty weeknight meal. Ready in just 2 hours from prep to plate, this recipe delivers a guilt-free indulgence that’s both easy and delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Unbleached all-purpose flour
- 1.5 cups Warm water
- 3 tablespoons Olive oil
- 1 packet Active dry yeast
- 1 tablespoon Sugar
- 1 can (15 ounces) No-salt-added tomato puree
- 3 minced Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Black pepper
- 2 cups, shredded Part-skim mozzarella cheese
- 1 diced Green bell pepper
- 0.5 sliced Red onion
- 1 cup, sliced Mushrooms
- 1 cup, halved Cherry tomatoes
- 0.25 cup, torn Fresh basil leaves
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently to dissolve the yeast and let sit for 5-10 minutes until the surface becomes foamy.
Add 3 tablespoons of olive oil and gradually mix in the flour until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours or until doubled in size.
While the dough is rising, prepare the sauce. In a saucepan over medium heat, combine no-salt-added tomato puree, minced garlic, dried oregano, dried basil, red pepper flakes, and black pepper.
Simmer the sauce for 15-20 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
Preheat your oven to 475°F (245°C) while deflating the risen dough. Lightly oil a 13x18-inch baking sheet and spread the dough evenly into the pan, creating a slightly raised edge.
Spread the prepared tomato sauce evenly over the dough.
Sprinkle the shredded mozzarella cheese over the sauce.
Distribute the green bell pepper, red onion, mushrooms, and cherry tomatoes evenly over the cheese.
Bake the pizza on the lower rack of your oven for 20-25 minutes until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let cool for a few minutes. Top with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2000 mg | 87% | |
| Total Carbohydrate | 461.4 g | 168% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 46.7 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1550 mg | 119% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4030 mg | 86% | |
*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.
