Low Sodium Veggie Pizza
Craving a flavorful pizza without the extra sodium? This Low Sodium Veggie Pizza is a delicious, heart-healthy alternative that doesn’t skimp on taste. Made with whole wheat pizza dough, no-salt-added tomato sauce, and a colorful array of fresh veggies like bell peppers, zucchini, mushrooms, and grape tomatoes, this pizza is a vibrant and nutritious meal. Seasoned with garlic, dried herbs, and a touch of olive oil, every bite bursts with savory goodness while being kind to your sodium intake. Topped with melt-in-your-mouth low-sodium mozzarella and garnished with fresh basil, this easy-to-make pizza is ready in just over 30 minutes, making it perfect for a weeknight dinner or a healthy weekend treat. Whether you're watching your salt or simply looking for a wholesome, veggie-packed comfort food, this recipe is sure to become a fast favorite!
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough (low sodium, store-bought or homemade)
- 0.75 cup No-salt-added tomato sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 1 cup Mozzarella cheese (low sodium, shredded)
- 0.5 cup Red bell pepper, thinly sliced
- 0.5 cup Yellow bell pepper, thinly sliced
- 0.5 cup Zucchini, thinly sliced
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Mushrooms, thinly sliced
- 0.5 cup Grape tomatoes, halved
- 1 tablespoon Fresh basil leaves, chopped (optional, for garnish)
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
If using store-bought dough, allow it to come to room temperature for about 30 minutes. Roll out the dough on a lightly floured surface into a 12-inch round.
Transfer the rolled-out dough onto a piece of parchment paper for easier handling.
In a small bowl, mix the no-salt-added tomato sauce with garlic powder, dried oregano, and dried basil.
Spread the seasoned tomato sauce evenly over the pizza dough, leaving about a 1-inch border around the edge.
Sprinkle the shredded low-sodium mozzarella cheese over the tomato sauce.
Layer the vegetables evenly over the cheese: start with the bell peppers, zucchini, red onion, mushrooms, and grape tomatoes.
Drizzle a small amount of olive oil over the vegetables for added flavor and to help them roast nicely.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.
Bake for 10-12 minutes or until the crust is golden brown, the cheese is melted, and the vegetables are tender.
Remove the pizza from the oven, let it cool slightly, and garnish with fresh basil leaves if desired.
Slice into 8 pieces and serve immediately. Enjoy your low sodium veggie pizza!
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 24.7 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 976 mg | 75% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2067 mg | 44% | |
*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.
