Low Sodium Spinach and Cheese Pizza
Indulge in the wholesome goodness of a **Low Sodium Spinach and Cheese Pizza**, crafted for flavor-packed satisfaction without compromising on health. This heart-friendly recipe features a golden, whole wheat crust topped with a delightful blend of fresh spinach, low-sodium mozzarella, and a zesty no-salt-added tomato sauce infused with garlic powder, basil, and oregano. A drizzle of olive oil enhances the richness while optional Parmesan cheese adds a subtle layer of indulgence. Perfectly baked until bubbly and golden, this pizza delivers a nutritious twist on a classic favorite with reduced sodium content, making it ideal for the whole family. Ready in just 35 minutes, it’s a quick and delicious way to savor a guilt-free pizza night!
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Recipe Information
Ingredients
- 1 ball (approximately 12-inch round) Whole wheat pizza dough
- 1 cup No-salt-added tomato sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 cups Fresh spinach leaves
- 1.5 cups Low-sodium mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese, grated (optional, low-sodium)
- 1 tablespoon Olive oil
- 1 tablespoon Cornmeal
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Lightly dust a clean surface with flour and roll out the whole wheat pizza dough into a 12-inch circle.
Sprinkle a sheet of parchment paper with the cornmeal and carefully transfer the rolled-out dough onto the parchment paper.
In a small bowl, mix the no-salt-added tomato sauce with garlic powder, dried oregano, dried basil, and crushed red pepper flakes (if using). Spread the sauce evenly over the pizza dough, leaving a small border around the edges for the crust.
Wash and dry the fresh spinach leaves. Layer them evenly over the sauce.
Sprinkle the shredded low-sodium mozzarella cheese over the spinach, followed by a light sprinkle of Parmesan cheese if desired.
Drizzle the olive oil evenly over the top of the pizza to enhance the flavor and help the cheese melt beautifully.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes. Slice into 8 pieces and serve immediately.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 11.1 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1475 mg | 113% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1402 mg | 30% | |
*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.
