Low Sodium Thin Crust Sausage Pizza
Savor the deliciousness of homemade pizza with a health-conscious twist in this Low Sodium Thin Crust Sausage Pizza recipe! Crafted with a whole wheat and all-purpose flour crust, this pizza offers a perfect balance of crispy and chewy textures. A no-salt-added tomato sauce infused with aromatic dried herbs like oregano, basil, and garlic powder ensures bold flavors without the extra sodium, while the topping features succulent low-sodium sausage, creamy shredded mozzarella, and a medley of fresh veggies like red bell peppers and yellow onions. A sprinkle of fresh basil adds a burst of color and garden-fresh taste. Ready in just 45 minutes, this lighter version of a classic favorite is perfect for satisfying pizza cravings without compromising on heart-healthy ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1 packet Active dry yeast
- 0.75 cups Warm water
- 3 tablespoons Olive oil
- 0.5 teaspoons Sugar
- 0.5 cups No salt added tomato sauce
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Dried basil
- 0.25 teaspoons Garlic powder
- 4 ounces Low-sodium sausage
- 1 cup Shredded mozzarella cheese (low-sodium)
- 0.5 cup Red bell pepper, thinly sliced
- 0.25 cup Yellow onion, thinly sliced
- 5 leaves Fresh basil leaves
Instructions
In a small bowl, combine warm water and sugar. Sprinkle active dry yeast over the top and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine whole wheat flour and all-purpose flour. Pour in the yeast mixture and 2 tablespoons of olive oil. Stir until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Form the dough into a ball, place in a lightly oiled bowl, and cover with a clean kitchen towel. Let it rise in a warm place for 20 minutes.
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to preheat.
Meanwhile, prepare the sauce by mixing the no-salt tomato sauce with dried oregano, dried basil, and garlic powder. Set aside.
Cook the low-sodium sausage in a skillet over medium heat, breaking it into small pieces, until fully cooked. Set aside.
Once the dough has risen, roll it out thinly on a piece of parchment paper to form a 12-inch circle. Brush the edges lightly with the remaining tablespoon of olive oil.
Spread the prepared sauce evenly over the dough, leaving about 1 inch of crust around the edges.
Top the pizza with the cooked sausage, shredded mozzarella cheese, red bell pepper slices, and thinly sliced yellow onion.
Carefully transfer the pizza (with parchment paper) onto the preheated pizza stone or baking sheet. 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 scatter fresh basil leaves over the top. Let cool for a couple of minutes before slicing and serving.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 15.7 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1868 mg | 40% | |
*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.
