Low Sodium Vegetable Pizza Slice
Savor the wholesome goodness of this Low Sodium Vegetable Pizza Slice, a heart-healthy twist on a classic favorite! Made with a flavorful whole wheat pizza dough and topped with a zesty homemade tomato sauce, this recipe showcases vibrant, nutrient-packed vegetables like zucchini, bell peppers, red onion, spinach, and cherry tomatoes. A touch of low sodium mozzarella cheese and aromatic herbs like oregano and basil add the perfect finishing touch without the extra salt. Ready in just 35 minutes, this nutritious yet delicious pizza is perfect for anyone looking to enjoy a guilt-free slice bursting with fresh flavors. Ideal for weeknight dinners or casual gatherings, this low sodium vegetarian pizza will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough (low sodium)
- 0.5 cup Unsalted tomato sauce (low sodium)
- 2 tablespoons Tomato paste (no salt added)
- 1 teaspoon Garlic powder (no salt added)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 cup Zucchini (thinly sliced)
- 0.5 cup Bell peppers (assorted colors, thinly sliced)
- 0.25 cup Red onion (thinly sliced)
- 1 cup Fresh spinach
- 0.5 cup Cherry tomatoes (halved)
- 1 cup Low sodium shredded mozzarella cheese
- 1 tablespoon Olive oil
- 0.25 teaspoon Fresh ground black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
In a small bowl, mix together the unsalted tomato sauce, tomato paste, garlic powder, dried oregano, and dried basil. Set aside.
On a lightly floured surface, roll out the low-sodium whole wheat pizza dough into a 12-inch circle. Carefully transfer it to a piece of parchment paper for easy handling.
Brush the dough lightly with olive oil to help create a golden crust.
Spread the prepared tomato sauce evenly over the crust, leaving about 1/2 inch of space around the edges.
Sprinkle the shredded low-sodium mozzarella cheese evenly over the sauce layer.
Top the pizza with thinly sliced zucchini, bell peppers, red onion, fresh spinach, and cherry tomatoes.
Season the vegetables lightly with fresh ground black pepper for added flavor.
Using the parchment paper as a guide, carefully transfer the prepared pizza onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
Remove the pizza from the oven and let it cool slightly before slicing into 6 even pieces.
Serve warm and enjoy your low sodium vegetable pizza slice!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 19.2 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1783 mg | 38% | |
*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.
