Low Sodium Traditional Italian Pinsa
Experience the authentic taste of Rome with this Low Sodium Traditional Italian Pinsa, a lighter and healthier twist on the classic pizza. Made with a unique blend of all-purpose, rice, and soy flours, this recipe creates a delightfully crisp crust that’s airy and tender. Perfect for those seeking a heart-healthy alternative, this pinsa features a flavorful low-sodium tomato sauce, gooey unsalted mozzarella, and aromatic fresh basil, all atop a perfectly rustic oval-shaped base. With a slow fermentation process for enhanced texture and taste, this pinsa is baked to perfection in just 15 minutes, making it an ideal choice for easy weeknight dinners or special gatherings. Serve hot and savor every bite of this iconic Italian dish reimagined for modern, health-conscious foodies!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 100 g Rice flour
- 50 g Soy flour
- 2 g Dry active yeast
- 320 ml Water, lukewarm
- 10 ml Olive oil
- 200 g Low sodium crushed tomatoes
- 150 g Unsalted mozzarella cheese, shredded
- 5 pieces Fresh basil leaves
- 1 clove Garlic, minced
- 1 tsp Black pepper
- 1 tsp Oregano
Instructions
In a large mixing bowl, combine the all-purpose flour, rice flour, and soy flour. Mix well to evenly distribute the flours.
Dissolve the dry active yeast in lukewarm water and let it sit for 5-7 minutes until frothy.
Slowly pour the yeast mixture into the flour blend while mixing gently with a wooden spoon or your hand. Add the olive oil and mix until a sticky dough forms.
Cover the bowl with a clean kitchen towel and let the dough ferment at room temperature for 2 hours or until doubled in size.
Dust your work surface with a small amount of rice flour and gently turn the dough onto it. Divide the dough into two equal pieces and shape them into rough oval shapes (pinsa’s signature shape). Cover again and let rest for 30 minutes.
Preheat your oven to 250°C (480°F) and place a baking stone or sheet on the middle rack to heat up.
While the dough rests, prepare the low sodium pizza sauce by mixing the crushed tomatoes, minced garlic, black pepper, and oregano in a small bowl.
Gently press and stretch each dough piece into an oval shape, about 1 cm (0.4 inches) thick. Avoid pressing too hard so as not to deflate the air bubbles in the dough.
Place the shaped dough on parchment paper and spread a thin layer of the prepared tomato sauce on top. Add shredded unsalted mozzarella evenly and finish with fresh basil leaves.
Carefully transfer the pinsa to the preheated baking stone or sheet using the parchment paper as a guide.
Bake for 12-15 minutes or until the crust is golden, crispy on the outside, and tender inside. The cheese should be fully melted and bubbly.
Remove the pinsa from the oven and allow to rest for a couple of minutes before slicing and serving.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 344.5 g | 125% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 13.7 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1293 mg | 99% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2139 mg | 46% | |
*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.
