Low Sodium Stuffed Crust Pizza
Indulge guilt-free with this delicious Low Sodium Stuffed Crust Pizza! Crafted with wholesome ingredients like whole wheat flour, unsalted butter, and no-salt-added tomato sauce, this recipe offers a healthier spin on the classic stuffed crust favorite. The fluffy dough, infused with honey for a subtle sweetness, is hand-kneaded and filled with melted low-sodium mozzarella cheese for that heavenly bite around the edges. Topped with a medley of nutrient-rich veggies, zesty low-sodium Italian seasoning, and optional Parmesan cheese, this pizza delivers bold flavor without the added salt. Perfect for family dinners or casual gatherings, this nutritious and easy-to-make pizza can be customized with your favorite vegetable toppings. Ready in under an hour, it's proof that lower sodium doesn’t mean sacrificing taste!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 2 tablespoons Unsalted butter
- 1 packet Active dry yeast
- 1 tablespoon Honey
- 1.25 cups Water (warm, 110°F)
- 2 cups Low-sodium mozzarella cheese (shredded)
- 0.75 cup No salt added tomato sauce
- 1 teaspoon Low-sodium Italian seasoning
- 0.25 cup Shredded low-sodium Parmesan cheese (optional)
- 6 leaves Fresh basil leaves (optional, for garnish)
- 1.5 cups Vegetable toppings (e.g., bell peppers, mushrooms, onions, spinach, optional)
Instructions
In a small mixing bowl, combine the warm water, honey, and active dry yeast. Let the mixture sit for about 5–10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the whole wheat flour and unsalted butter. Pour in the yeast mixture and mix until a dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 450°F (232°C). Line a baking sheet or pizza stone with parchment paper.
Roll out the dough into a large circle, about 12 inches in diameter. Transfer the dough to your prepared baking sheet or pizza stone.
To create the stuffed crust: Sprinkle 1 cup of shredded low-sodium mozzarella cheese around the edge of the dough, about 1 inch from the outer edge. Fold the outer edge of the dough over the cheese and press to seal the edges tightly.
Spread the no-salt-added tomato sauce evenly over the pizza base, leaving the stuffed crust uncovered.
Sprinkle the remaining 1 cup of low-sodium mozzarella cheese over the sauce. If using Parmesan cheese, sprinkle it evenly over the mozzarella.
Add your desired vegetable toppings evenly over the pizza.
Sprinkle the low-sodium Italian seasoning evenly over the top.
Bake the pizza in the preheated oven for 15–20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves, if desired, before slicing and serving.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 42.3 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2206 mg | 170% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3482 mg | 74% | |
*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.
