Low Sodium Sourdough Pizza
Elevate your pizza night with this flavorful and healthy Low Sodium Sourdough Pizza, a perfect option for those seeking a heart-friendly twist on a classic favorite. Made with an active bubbly sourdough starter, this recipe embraces the tangy depth of sourdough while using a unique blend of all-purpose and whole wheat flours for added nutritional value. A small amount of honey enhances the crust’s natural sweetness, while a low sodium tomato sauce and shredded mozzarella deliver rich flavor without the excess salt. Topped with fresh basil and your favorite colorful vegetable medley, this homemade pizza is baked to golden perfection, boasting a crisp yet tender crust. Easy to make and perfect for sharing, this low sodium recipe is your ticket to gourmet pizza that's as wholesome as it is delicious.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active, bubbly)
- 250 grams All-purpose flour
- 50 grams Whole wheat flour
- 180 ml Water (lukewarm)
- 15 ml Olive oil
- 7 grams Honey
- 1 gram Salt (optional, adjust to taste, low sodium if using)
- 120 ml Low sodium tomato sauce
- 100 grams Low sodium mozzarella cheese (shredded)
- 10 grams Fresh basil leaves
- 100 grams Vegetable toppings (e.g., sliced bell peppers, mushrooms, onions)
Instructions
In a large mixing bowl, combine the sourdough starter, water, and honey. Mix until well blended.
Add the all-purpose flour, whole wheat flour, and salt (if using) to the bowl. Stir until a shaggy dough forms.
Transfer the dough to a clean surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5-6 minutes.
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 2 hours in a warm place or until it doubles in size.
After the first rise, gently punch down the dough and divide it into two equal portions. Shape each portion into a ball and let them rest for 30 minutes, covered with a towel.
Preheat your oven to 250°C (480°F) or the highest setting. If using a pizza stone, place it in the oven to heat up.
On a floured surface, roll out each dough ball into a thin circle, approximately 25 cm (10 inches) in diameter.
Transfer the rolled-out dough to a piece of parchment paper (for easy handling and transfer). Lightly brush the top of the dough with olive oil to prevent it from getting soggy.
Spread an even layer of low sodium tomato sauce over the dough, leaving a small border around the edges for the crust.
Sprinkle the shredded low sodium mozzarella cheese over the sauce, and add your desired vegetable toppings.
Carefully transfer the pizza onto the preheated pizza stone (or place it on a baking sheet) and bake for 10-12 minutes, or until the crust is golden and crisp, with bubbling cheese.
Remove the pizza from the oven and garnish with fresh basil leaves. Let it cool slightly, then slice and serve while warm.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 16.4 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 827 mg | 64% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1269 mg | 27% | |
*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.
