Low Sodium Zucchini Pizza
Satisfy your pizza cravings guilt-free with this Low Sodium Zucchini Pizza, a healthier alternative to traditional pies. Crafted with a zucchini-based crust, this recipe combines freshness with a low-sodium spin, making it perfect for anyone watching their salt intake. The crust is topped with rich, low-sodium tomato sauce, melty mozzarella and Parmesan cheese, vibrant cherry tomatoes, and fragrant fresh basil. The addition of simple seasonings like garlic powder and dried oregano infuses each bite with flavor while keeping it light and wholesome. Ready in just 45 minutes, this customizable zucchini pizza is ideal for a nutritious dinner or lunch, and can be spiced up with a sprinkle of crushed red pepper flakes for an extra kick!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 large Egg
- 1 cup Low-sodium mozzarella cheese (shredded)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 0.5 cup Tomato sauce (low-sodium)
- 2 tablespoons Low-sodium parmesan cheese
- 5 leaves Fresh basil leaves
- 0.5 cup Cherry tomatoes (sliced)
- 1 teaspoon Olive oil
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Grate the zucchinis and place the shredded zucchini in a clean kitchen towel.
Squeeze out as much moisture from the zucchini as you can, then transfer it to a large mixing bowl.
Add the egg, 1/3 cup of the low-sodium mozzarella cheese, garlic powder, onion powder, and dried oregano to the bowl. Mix well to create your zucchini crust mixture.
Spread the mixture onto the prepared baking sheet, shaping it into a round or rectangular crust about 1/4 inch thick.
Bake the zucchini crust for 15 minutes until lightly golden and set.
Remove the crust from the oven and carefully spread the low-sodium tomato sauce evenly over the surface.
Sprinkle the remaining low-sodium mozzarella cheese and the low-sodium parmesan cheese over the sauce.
Top with sliced cherry tomatoes and drizzle with olive oil.
Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 2-3 minutes.
Garnish with fresh basil leaves and a sprinkle of crushed red pepper flakes, if desired.
Slice and serve warm.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5771 mg | 251% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 43.6 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1076 mg | 83% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1722 mg | 37% | |
*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.
