Low Sodium Pizza Recipe

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This low sodium pizza recipe is a fantastic homemade dinner everyone will enjoy! Made with salt-free dough & pizza sauce, you can load up fresh chopped veggies, your favorite toppings, and bake your pizza to perfection.

We make this easy low salt pizza about once a month – it’s a favorite we always keep in our dinner rotation! I love serving this up with salad or coleslaw for a Friday pizza night supper.

This post takes you through how to make low sodium pizza from start-to-finish. If you are looking for some recipe short cuts, you can click to my low sodium pizza crust recipe, or just the pizza sauce recipe if you need a short cut!

While traditional pizza recipes are off the table for those of us eating low sodium, I’ve made a great alternative that SO tasty & low sodium friendly! This recipe gets a full 10/10 from us, it’s one of our absolute favorites!

If you haven’t made pizza before – don’t be intimated by the steps. Once you do it, you’ll get the hang of it for next time! This recipe has a few different parts, but as I’ll discuss, a lot of the prep work can be done in advance.

I actually like to make double batches of the salt-free pizza dough and the pizza sauce, and freeze them for next month. That way I can cook once, and have ready-made ingredients the next time we have a hankering for a slice.

This Low Sodium Pizza Recipe Is

• Bright
• Flavorful
• Versatile
• Saucy
• Easy to bake in the oven
• Great to personalize – add your favorite low so toppings!

Ingredients for Low Sodium Pizza

• Garlic – fresh garlic is really essential in the dough and sauce, so I highly recommend you buy a bulb and freshly chop the garlic if possible.
• No-Salt-Added Tomato Paste: thickens the sauce with a deep bold tomato flavor.  I only use no-salt-added tomato paste, as I find it’s great to add to tomato-based soups and chilis. It lasts a while, so I get it in bulk.
• Instant Yeast – if you are making the pizza dough from scratch, use instant yeast, which rises quickly. That way, you can mix the dough, let the instant yeast work it’s magic, and have pizza dough ready in about an hour. I make all my low sodium bread varieties with instant yeast, well worth keeping it in my pantry!
• Toppings – As you can see, I add ALL the veggies to my pizza: tomatoes, mushrooms, peppers, red onion, basil, and sometimes pineapple (when the mood is right). Most fresh veggies are low in sodium, but be sure to check labels if you are adding anything like roasted red peppers or artichokes which can contain sodium.
  • If you are adding meat (like ground beef or chicken), just make sure it’s fully cooked before adding it to the pizza.
• Fresh Cheese – I use fresh mozzarella balls packed in water, and slice each ball very thin. That way, my pizza looks like it has a lot of cheese for about 50-100mg of fresh mozzarella. I’ve listed a few low sodium cheese options below!  And if you want to skip the cheese altogether, that works too!

See the recipe card below for a full list of instructions and ingredient amounts!

Low Sodium Cheese Options for Pizza

I added a few fresh mozzarella balls to my pizza, which I can easily find at the grocery store. If you choose to add cheese to this pizza, here are a few of my favorite lower sodium cheese options.

• Fresh Mozzarella – I get fresh mozzarella balls packed in water, which can be lower in sodium than other cheeses. For example, this fresh mozzarella has just 40mg of sodium per serving. I love it on this pizza, my low sodium caprese salad bites, or just tossed with hot pasta and my salt free tomato sauce.
• Ricotta Cheese – I love enjoying a low salt ricotta with lasagnas, pasta bakes, or just spread on toast with a drizzle of honey and fruit. This ricotta has just 50mg of sodium for a ¼ cup serving! You can even make your own ricotta (all you need is milk, vinegar, and cheesecloth), by following my easy low sodium ricotta cheese recipe.
• Goat Cheese – creamy, tangy, and savory goat cheese is fantastic on pizzas if you like the flavor of goat cheese. This goat cheese has 80mg of sodium per serving.
• If you have other favorite low sodium cheeses, please let us know in the comments below!

How To Make Low Sodium Pizza

Prep the No Salt Added Dough

I make my dough from scratch so I know how much sodium is in it. If you can find a low sodium pizza dough or crust at the store, then you can skip this step. Again, don’t be intimated, once you make pizza dough from scratch, you’ll see how easy it is.

This makes about 4 8-inch pizzas.

1. In a large bowl, add the yeast, sugar, and warm water (full amounts below in the recipe card).  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.
2. Turn out the dough onto a silicon baking sheet and knead by hand for 5 minutes (or use a stand mixer if you have one) until the dough is soft and springy.
3. 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.

Make the Sauce

This step is even easier than the dough. This recipe makes enough for 4 8-inch pizzas, but I like to double it and freeze half for later.

1. Add all ingredients (amounts below) to a mixing bowl, and stir well to combine.
2. If you can, allow sauce to sit for 1 hour to let the flavors meld, but if you are in a hurry you can use the sauce right away

Assemble the Pizza

1. Preheat the oven to 400 degrees Fahrenheit.
2. Divide the dough into 4 balls, and roll each one out to about 8 inches in diameter. I use a rolling pin, but you can try tossing the pizza dough if you’re skilled enough.
3. Place the rolled doughs into a baking sheet, and bake in the oven for 6 minutes.
4. Remove dough from oven, add 1/2 cup of the pizza sauce and about 1 cup of your favorite toppings, and place pizza back in the oven for 8-10 minutes until toppings and pizza are cooked.
5. Once finished, remove pizza from oven, slice, and enjoy!

A Great Make-Ahead Low Salt Pizza

Parts of this low sodium pizza recipe can be made ahead of time and refrigerated or frozen. Making this recipe in advance allows you to skip most prep, and get right to the good stuff.

This recipe is great for a family dinner, as everyone can add their own toppings and customize to their hearts desire. And pizza is a crowd-pleaser that everyone is sure to love! Check out my other make ahead meals too, for easy low sodium recipes you can prep ahead of time.

How to Make the Dough Ahead

It’s easy to make the salt free pizza dough ahead of time, or double the recipe and freeze some for later. Since the recipe makes about 4 pizzas, I usually put half away for another time, since it’s just my husband and I eating dinners in the house.

To freeze the dough, once the dough has been kneaded, tightly wrap each dough in plastic wrap. Place each wrapped dough ball into a freezer bag that seals, and freeze. The dough will stay good for up to 3 months.

When you’re ready to use the dough, move it from the freezer to the refrigerator the day before. About 3 hours before cooking, remove the dough from the plastic wrap, and place the dough on a bowl on the countertop. It’ll rise a bit as it comes to room temperature.

How To Make the Sauce Ahead

This sauce is SO unbelievably good, I always make a double batch and freeze some. It’s great tossed with pasta too, or as a dip for breadsticks.

To freeze, place the sauce in an airtight container (I always use mason jars with lids and bands) and freeze for up to 3 months.

To thaw, take the container out of the freezer and allow to thaw – use the sauce right away once thawed.

Serve Low Sodium Pizza With

• Low Sodium Cucumber Salad Recipe (No Salt Added)
• Low Sodium Garlic Bread Recipe
• Easy Low Sodium Baked Ziti Pasta Recipe
• Low Sodium Apple Walnut Salad Recipe (No Salt Added)
• Low Sodium Spaghetti Squash

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.

If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.

Low Sodium Pizza

AuthorAuthor Kelly Jensen

This low sodium pizza recipe is a fantastic homemade dinner everyone will enjoy! Made with salt-free dough & pizza sauce, you can load up fresh chopped veggies, your favorite toppings, and bake your pizza to perfection.

5 from 15 votes

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Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course dinner

Cuisine American, Italian

Servings 4 8-inch pizzas

Calories 990 kcal

Equipment

• 2 Mixing Bowls
• 2 Sheet Pans
• Rolling Pin

Ingredients

  

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For The Dough

• ▢ 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

For The Sauce

• ▢ 6 ounces No-Salt-Added Tomato Paste
• ▢ ½ cup water
• ▢ ⅓ cup olive oil
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon oregano
• ▢ ½ teaspoon dried rosemary
• ▢ 1 teaspoon sugar

For the Pizza

• ▢ ⅓ cup cornmeal
• ▢ 8 ounces fresh mozzarella balls packed in water
• ▢ 4 cups toppings: I used sliced tomatoes bell peppers, mushrooms, onions, and fresh basil, but add your favorites!

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Instructions

 

For the Dough

• In a large bowl, add the yeast, sugar, and warm water (full amounts below in the recipe card).  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 (or use a stand mixer if you have one) until the dough is soft and springy.
• 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.

For the Sauce

• Add all ingredients (amounts below) to a mixing bowl, and stir well to combine.
• If you can, allow sauce to sit for 1 hour to let the flavors meld, but if you are in a hurry you can use the sauce right away

For the Pizza

• Preheat the oven to 400 degrees Fahrenheit.
• Divide the dough into 4 balls, and roll each one out to about 8 inches in diameter. I use a rolling pin, but you can try tossing the pizza dough if you’re skilled enough.
• Take your baking sheets, and sprinkle a handful of cornmeal down. This helps keep the pizza from sticking to the pan. Place the rolled doughs into the cornmeal, and bake in the oven for 6 minutes.
• Remove dough from oven, add 1/2 cup of the pizza sauce and about 1 cup of your favorite toppings, and place pizza back in the oven for 8-10 minutes until toppings and pizza are cooked.
• Once finished, remove pizza from oven, slice, and enjoy!

Notes

Servings/Nutrition

Please note the nutritional information is an approximation based on the ingredients I used (low sodium fresh mozzarella at 40mg sodium per 1 ounce) and a no-salt-added tomato paste. Yours may vary based on the ingredients you use, and and toppings you add.

The nutrition info above is is for 1 8-inch pizza, which this recipe makes 4 of.

How to Make the Dough Ahead

It’s easy to make the salt free pizza dough ahead of time, or double the recipe and freeze some for later. Since the recipe makes about 4 pizzas, I usually put half away for another time, since it’s just my husband and I eating dinners in the house.

To freeze the dough, once the dough has been kneaded, tightly wrap each dough in plastic wrap. Place each wrapped dough ball into a freezer bag that seals, and freeze. The dough will stay good for up to 3 months.

When you’re ready to use the dough, move it from the freezer to the refrigerator the day before. About 3 hours before cooking, remove the dough from the plastic wrap, and place the dough on a bowl on the countertop. It’ll rise a bit as it comes to room temperature.

How To Make the Sauce Ahead

This sauce is SO unbelievably good, I always make a double batch and freeze some. It’s great tossed with pasta too, or as a dip for breadsticks.

To freeze, place the sauce in an airtight container (I always use mason jars with lids and bands) and freeze for up to 3 months.

To thaw, take the container out of the freezer and allow to thaw – use the sauce right away once thawed.

Nutrition

Calories: 990kcalCarbohydrates: 127gProtein: 34gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 45mgSodium: 155mgPotassium: 1166mgFiber: 16gSugar: 8gVitamin A: 13065IUVitamin C: 35mgCalcium: 410mgIron: 9mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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