Low Sodium Vegetable Pizza
Elevate pizza night with this healthy twist on a classic: Low Sodium Vegetable Pizza! Perfect for those looking to reduce sodium without sacrificing flavor, this recipe combines a hearty whole wheat crust, vibrant no-salt-added tomato sauce, and an ensemble of fresh, colorful vegetables—think bell peppers, baby spinach, cherry tomatoes, mushrooms, and red onion. Topped with gooey low-sodium mozzarella cheese and a blend of dried herbs like oregano and basil, this pizza is both wholesome and delicious. It’s quick and easy to prepare, taking just 20 minutes to prep and 15 minutes to bake, making it ideal for busy weeknights or relaxed weekends. Whether you're catering to dietary needs or simply love nutrient-packed meals, this homemade veggie pizza delivers a guilt-free slice of comfort. Perfect for sharing and bursting with flavor in every bite!
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Recipe Information
Ingredients
- 1 pre-made ball (12-inch size, low sodium if store-bought) Whole wheat pizza dough
- 0.5 cup No-salt-added tomato sauce
- 1.5 cups Low-sodium shredded mozzarella cheese
- 1 small, thinly sliced Red bell pepper
- 1 small, thinly sliced Yellow bell pepper
- 1 cup Baby spinach
- 0.25 thinly sliced Red onion
- 0.5 cup, halved Cherry tomatoes
- 0.5 cup, thinly sliced Mushrooms
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven as it preheats.
On a lightly floured surface, roll out the whole wheat pizza dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet or pizza peel if using a pizza stone.
Brush the edges of the dough lightly with olive oil to promote browning while baking.
Spread the no-salt-added tomato sauce evenly over the surface of the dough, leaving about 1 inch of crust around the edges.
Sprinkle the shredded low-sodium mozzarella cheese evenly over the tomato sauce.
Arrange the vegetable toppings: start with baby spinach as a base layer, followed by the red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and mushrooms.
Sprinkle the dried oregano, dried basil, and garlic powder evenly over the vegetables. If desired, add a pinch of crushed red pepper flakes for a spicy kick.
Carefully transfer the pizza to the oven. If using a pizza stone, slide the pizza (with the parchment) directly onto the stone.
Bake for 12-15 minutes, or until the crust is golden brown, the cheese is melted, and the vegetables are slightly softened but still vibrant.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing and serving.
Enjoy your low sodium vegetable pizza with family and friends!
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 15.0 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1369 mg | 105% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1964 mg | 42% | |
*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.
