Low Sodium Spinach Pizza
Indulge guilt-free with this delicious Low Sodium Spinach Pizza, a healthy twist on a classic favorite! Crafted on a whole wheat crust, this pizza is brimming with vibrant flavors thanks to sautéed garlic-infused spinach, juicy cherry tomatoes, creamy low-sodium ricotta cheese, and unsalted mozzarella for a perfectly gooey finish. Seasoned with fragrant, salt-free Italian seasoning and a dash of optional red pepper flakes for an extra kick, this pizza is proof that lower sodium dishes can still be bursting with taste. With a quick 15-minute prep and bake time, it's an easy, wholesome option for weeknight dinners or casual gatherings. Perfect for dietary-conscious foodies craving handmade pizza goodness!
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Recipe Information
Ingredients
- 1 ball (approximately 12-inch size) Whole wheat pizza dough (pre-made or homemade, unsalted)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 3 cups (loosely packed) Fresh baby spinach
- 1 cup Cherry tomatoes (halved)
- 1 cup Unsalted mozzarella cheese (shredded)
- 1 cup Ricotta cheese (low sodium)
- 0.5 teaspoons Red pepper flakes (optional, for a hint of spice)
- 1.5 teaspoons Italian seasoning (salt-free)
- 1 tablespoon (for dusting) Cornmeal
Instructions
Preheat the oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat while you prepare the pizza.
Lightly flour a clean surface and roll out the pizza dough into a 12-inch circle. Transfer the dough to a sheet of parchment paper for easy handling.
Brush 1 tablespoon of olive oil evenly over the rolled-out dough, leaving a 1-inch border for the crust.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove from heat and set aside.
Sprinkle the Italian seasoning evenly over the olive oil on the pizza dough. Distribute half of the shredded mozzarella cheese across the base.
Top the pizza with the sautéed spinach and halved cherry tomatoes. Add dollops of ricotta cheese evenly across the pizza.
Sprinkle the remaining mozzarella cheese over the toppings and, if desired, add a pinch of red pepper flakes for a little heat.
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 bubbly.
Once baked, remove the pizza from the oven and let it cool for 2-3 minutes. Slice and serve immediately. Enjoy your low sodium spinach pizza!
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 8.0 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1447 mg | 111% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1515 mg | 32% | |
*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.
