Low Sodium Pizza Crust Recipe (No Salt Added)
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Jump to RecipeThis Low Sodium Pizza Crust recipe is a fantastic dough for your favorite pizza sauce & toppings! Loaded with crushed garlic, Italian herbs, and flour, this dough is great for pizzas, calzones, or just to bake up as breadsticks.
This salt free pizza dough recipe is a simple and quick crust to make for your next pizza night. Make it that day, or a few days before.
Top with low sodium pizza sauce for a delicious and tasty dinner idea!
We love a good pizza night on the weekends, especially one made without added salt or sodium! I love whipping up a batch of this simple pizza dough, my low sodium pizza sauce cook, and piling the toppings on. This garlic herb low sodium pizza dough recipe is the perfect last minute dinner idea – and works great for pizzas, flatbreads, or calzones.
This dough cooks perfectly crisp on the outside, and is sturdy enough to hold all your favorite toppings! Great for any pizza toppings – bell pepper, mushroom, onions, and pineapple are favorites of mine.
This Low Sodium Pizza Crust Recipe Is:
- Crunchy
- Salt-Free
- Flavorful
- Herby
- Loaded with Spices
- Aromatic
- Garlicky
Make Ahead Pizza Dough for Busy Nights
This low sodium pizza dough recipe is fantastic to make ahead of time for a party, potluck, or just a busy week at home. Making this recipe in advance allows you to skip any cooking or prep when you are ready to eat.
I made this pizza dough a few days ahead of time, wrapped it in plastic wrap, and kept it in the fridge for a few days before baking. And it tasted amazing! This is a great recipe to entertain with too – you can make a few batches and have a pizza topping bar for parties. A crowd-pleaser that everyone is sure to love!
Browse all our make ahead meals to find your next favorite.
Ingredients You’ll Need
- Instant Yeast: I recently tried out instant yeast on a whim (normally I buy active dry) and I absolutely love it! Instant yeast is great for both overnight breads and this easy quick whole wheat sliced bread recipe too!
- Granulated Sugar: or other natural sweetener like honey, or pure maple syrup.
- Warm Water
- Olive Oil
- Garlic – I use fresh, but you can also use garlic powder if you don’t have fresh cloves
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc.
- All Purpose Flour
See the recipe card below for a full list of instructions and ingredient amounts!
Additions and Substitutions
- Instead of using all purpose flour you could use half AP flour and half whole wheat flour if you prefer.
- If you can’t find salt-free Italian seasoning, you can use 1 teaspoon each of basil, oregano, and rosemary.
- Omit the sugar if desired.
- You can use active yeast, but it will take longer (about 2 hours) to rise.
How To Make This Pizza Dough
Step 1: In a large bowl, add the yeast, sugar, and warm water.
Step 2: Mix and allow to sit for 5 minutes until the yeast begins to bloom and bubble.
Step 3: Add the olive oil, garlic, Italian seasoning, and mix.
Step 4: Stir in the all purpose flour one cup at a time until a sticky dough forms.
Step 5: Knead the dough in the bowl, or turn dough out onto a silicon baking sheet and knead by hand for 5 minutes until the dough is soft and well incorporated.
Step 6: Store in a bowl, cover with a damp towel, and allow to rise for 1 hour (for best results) or use right away if you are short on time.
Step 7: The dough will be finished rising when it’s doubled in size.
Step 8: When ready to bake, preheat the oven to 425. Roll out crust to an even thickness, and bake for 6 minutes. Remove from oven, add pizza sauce and toppings, and bake for another 8 minutes until pizza is done.
Recipe FAQs
This low sodium pizza dough has just ~3mg sodium per serving, as it contains no added salt. If you buy pizza from a restaurant or dough from the store it may have more sodium depending on the ingredients used.
This this homemade salt free pizza crust, making some (or all) parts of your pizza can help cut down on the overall sodium. Use a homemade low sodium pizza sauce too, which is salt-free and delicious.
Yes! Make the dough, and wrap it tightly in plastic wrap. Place in the refrigerator for up to 2 days. When ready to use, take the dough out of the refrigerator and allow it to come to room temperature before rolling out and baking.
Serving Size
Note: This recipe yields 2 large pizza crusts (about 12 inches each), 3 medium ones (about 8 inches each) or 4 mini pizzas (about 6 inches each).
Serve Low Sodium Pizza With:
- Low Sodium Chicken Caesar Pasta Salad
- Low Sodium Greek Lemon Roasted Potatoes
- Easy Low Sodium Sesame Cucumber Salad
- Low Sodium Garlic Bread
- Low Sodium Strawberry Salad
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Low Sodium Pizza Crust
Ingredients
- 1 tablespoon instant yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon italian seasoning
- 3 cups all purpose flour
Instructions
- In a large bowl, add the yeast, sugar, and warm water. Mix and allow to sit for 5 minutes until the yeast begins to bubble. Add the olive oil, garlic, Italian seasoning, and mix in the all purpose flour one cup at a time until a sticky dough forms.
- Turn out the dough onto a silicon baking sheet and knead by hand for 5 minutes until the dough is soft and well incorporated.
- Store in a bowl, cover with a damp towel, and allow to rise for 1 hour (optional) or use right away if you are short on time.
- When ready to bake, preheat the oven to 425. Roll out crust to an even thickness, and bake for 6 minutes. Remove from oven, add pizza sauce and toppings, and bake for another 8 minutes until pizza is done. Mangia!
Notes
- Instead of using all purpose flour you could use half AP flour and half whole wheat flour if you prefer.
- If you can’t find salt-free Italian seasoning, you can use 1 teaspoon each of basil, oregano, and rosemary.
- Omit the sugar if desired.
- You can use active yeast, but it will take longer (about 2 hours) to rise.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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I love making pizza and this was so good
Hi Kelly,
is this pizza dough recipe meant to be rolled out thick or thin?
thank u, susan
Hi Susan, it should be rolled thin, about 1/4 inch thick. It’ll rise as it’s baked, so even if it looks quite thin, it will rise in the oven!
– Kelly
thnx Kelly.
Hi Kelly,
This is based on 16 servings—how much is a serving? Sorry to keep asking these questions, but my husband has heart disease and I must be very accurate with his sodium. thnx, susan
Hi Susan,
I made this recipe for my grandparents who are also on a strict low sodium diet. I ended up adjusting the amounts a little bit so instead of this full recipe, I did about 2/3 of what this recipe calls for. It rolled out nicely in an 18×12 baking sheet. The crust was really good! The 3 of us ate the entire pan with 2 square slices left over (we did not do any sides or anything). I did end up needing a few more minutes to bake than this called for, but I will definitely be making this crust again!
This crust was so yummy!! This recipe is definitely a keeper!!
there is no salt added in this recipe
This recipe is indeed mouth-watering
Can this dough be put in the freezer?
Hi Kendra – yes it can! Be sure to keep it in an airtight freezer bag, and fully thaw before rolling.
– Kelly
This crust is amazing! Easy and very flexible! I sometimes make 2 crusts, but one of the crusts I cool after the 6 minute prebake, then wrap and freeze it. Then on those busy days, I grab it from the freezer and it’s ready to go! I have even made completely premade pizzas on it, frozen, then baked! It’s a perfect density and the flavor point for 1 sodium per serving is delicious! Best recipe find ever for house!
I’ve been struggling to find a good low sodium pizza dough that will cook well in my Ooni and this one is perfect. Flakes up so well. Good crisp texture. Made a triple batch for a pizza party and it was a huge hit.
Hi! If I want to make a smaller pizza, can half this dough be frozen after it rises for the 1 hour? Thanks!
Hi Cathy, yes it can be frozen for later! Freeze, wrap in plastic wrap (I also put it in a plastic bag). The day you are ready to use the dough, take it out of the freezer 1-2 hours before baking so it thaws completely. Let us know how it turns out!
– Kelly
Hi Kelly
The entire recipe, makes how many crusts? Is it intended to just make one large crust and then cut into 16 slices? Trying to figure it out! Thank you in advance
Hi Cynthia,
This recipe makes 2 large crusts (~12 inches in diameter), or 4 smaller ones (~6 inches in diameter). I usually opt for 2 larger pizzas, then cut them into 8 slices each for the full 16 servings of the recipe.
I just added a note in the recipe card too in case others are wondering, so thank you for asking!
Let us know how it turns out 🙂
– Kelly
Can the all purpose flour be substituted with more of a gluten free flour??? Thank you
Hi Elesha,
I haven’t tried it with a gluten free flour yet – but I believe if you use a 1:1 gluten free baking mix, you should come out with a very similar result to all-purpose. If you try it with a gluten free flour, please let us know how it turns out and I can add a note in the recipe card.
Thank you,
Kelly
This recipe sounds great. Did I miss what a serving size is for the 1mg sodium listed?
How about using whole wheat or white whole wheat flour, or bread flour?
Hi James, that’s a great question! I haven’t tried this yet with any flour besides white all-purpose. If you are using a whole wheat flour, I’d recommend half whole wheat, and half white to start with and see how it turns out. When I make wheat bread I usually use a half/half of that method. I’ll try it next time I make this dough. If you do make it with an alternative flour, please let us know how it turns out!
– Kelly
This worked out great. I can’t get bread to work but this turned out my first time!
My husband’s response to this recipe “hot damn, I can have pizza again.” Thanks so much for the recipe – we both loved it. This will be our go-to pizza crust recipe – so much flavor – don’t miss the salt at all.
Hi Karen, thank you so much for the review! And yes, we make this all the time, the herbs and garlic add great flavor. Really glad you both enjoyed it 🙂
– Kelly
I just started making it and after I incorporated the spices, olive oil and flour the dough was very wet.. I added more flour but still very wet and kneaded it for the specified time. It’s Still wet and rising for an hour. Is it supposed to be this wet? And can I freeze it.
Thank you
It’s really good
I can finally have pizza again! This was so good! I have severe Diabetes Insipidus and the dehydration has been awful on me, not to mention all the limitations on my food/diet restrictions due to such high sodium content in most all the foods. This pizza dough was delicious! I even sprinkled a little of my Benson’s (salt-fee) “Table tasty” salt substitute seasoning after it was done cooking and I wanted to cry because I’ve missed pizza so much! Gonna try making it with the gluten free King Arthur’s flour next! Thank you, from my heart.
5 stars! See my comment above
I can finally have pizza again! I have severe (pituitary) Diabetes Insipidus (nothing to do with regular diabetes) and having a really hard time managing it. The dehydration has been awful on me, not to mention all the limitations on my food/diet restrictions due to all the sodium content in most all the food. This pizza crust was delicious! I didn’t know about your pizza sauce or I’d have made that instead, but I just put some salt free pizza herbs and 1 Tbsp of sugar in a in a 15 oz can of no salt-added tomato sauce and used about 1/4 cup per pizza crust. I just put Sargentos swiss cheese slices on top for my cheese because their Swiss is low sodium and because that’s all I had. I even sprinkled my Benson’s salt-free salt substitute on top of a slice after it was done cooking and I wanted to cry because I had missed pizza so much! Thank you, from my heart.💕
Hi Rachel,
Thank you so much for the comment and review, I love hearing stories like this! We were also so happy to have pizza again too, it’s a great low sodium hack. We actually just learned about Benson’s and just bought some so we will try that out too, thank you for that suggestion. Have a great day, and if you make the pizza sauce next time, let me know!
– Kelly
I can’t say enough about this pizza dough, you just know it’s going to be good as soon as it’s risen as it feels so perfect. My husband has kidney disease so by making everything on the pizza sodium free he can enjoy pizza. The only sodium is the cheese on top but I buy low fat as it’s got less salt and I’m not generous with the cheese. This pizza has the best crust and always turns out.
Love this recipe. I make multiple batches, semi-bake, & freeze. The recipe makes 6 personal pizzas. About 8” pressed out thin. Almost see through thin. They make great lunches.
Fun for my kids and more economical too. Tastes great!
A tasty base for any pizza
How long can i keep uncooked pizza crust in the fridge?
Hi Selena,
You can keep the uncooked pizza dough in the fridge for 3 days. Just be sure to let it come to room temperature (put it out on the counter for at least 1 hour) before rolling 🙂
– Kelly
I must keep to a low sodium diet, so I decided to give this dough a try. Of course it’s bland on its own, however, with the low sodium sauce, and lactose free mozzarella cheese, it was tasty. The thing I liked the most was that it had a decent chew/crunch to it. Only disappointment was, I assumed the edge around would rise a bit. Maybe user error. I’ll definitely make this again!
I am low carb for diabetes and my husband is on low sodium (5%) daily value plus low carb for diabetes and congestion heart failure. Do you have any recipes that goes along with that. I am going to try the pizza.
Hi Patty, let us know how the pizza turns out! As for lower carb options, I believe we do have a few on the site – some salads or main courses featuring meat could be good options for you, as long as they meet the dietary needs your doctor has outlined. Each recipe has estimated nutrition and carbs in the recipe card, so you can take a look at that to see how many carbs are in each dish. I hope that helps, let us know if you find any favorites!
– Kelly
I just came across this recipe, but can’t find any directions about the actual baking. Should I grease a baking sheet? Use parchment paper? I have been making flatbreads for my husband’s lower sodium pizza, so am looking forward to trying this instead.
Hi Janet,
I added a recipe here for a full pizza (with sauce and toppings) – it tells you how to cook the crust in a bit more detail!
https://lowsorecipes.com/low-sodium-pizza-recipe/
Let me know how it turns out!
– Kelly