Low Sodium Ricotta Cheese Pizza
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Jump to RecipeThis low sodium ricotta cheese pizza recipe is an easy flavorful dinner – topped with creamy ricotta cheese, fresh arugula, and chili flakes for a bit of spice! A great way to change up your pizza night, and use a super cream low sodium cheese.
Ricotta cheese is one of the best low sodium pizza toppings – it’s tangy, earthy, and pairs nicely with fresh veggies and greens. It’s easy to make, and big on flavor! Level up your next pizza night and try something new.
Want more great low sodium pizza recipes? Try this pizza with our low sodium pizza crust, low sodium pizza sauce, or make our 5-minute mini low sodium English muffin pizzas!
We love a good pizza night, especially one where I can load up my favorite toppings: ricotta cheese, fresh arugula, and a sprinkle of spicy chili flakes. But honestly this pizza is so great with any of your favorite toppings – read on for some of our low sodium favorites!
I first had ricotta pizza at the Chapel Grille (minus the pepperoni) and couldn’t wait to make my own low sodium version at home.
What I love is that you can mix up any of your favorite toppings on this pizza – it’s super versatile! This recipe starts with fresh low sodium pizza dough crisped in the oven, spread on pizza sauce and a little parmesan cheese and ricotta, and add fresh greens and a sprinkle of chili flakes once it’s out of the oven. A simple and easy recipe that’s fantastic pizza night meal!
Why This Recipe Works
- It’s creamy, savory, and tangy – with ricotta cheese and fresh greens in each bite.
- Pizza is a pretty simple to make in your oven – especially if you have a low sodium pizza crust (homemade or store-bought) and unsalted tomato sauce.
- It’s versatile – add your favorite toppings or see our low sodium suggestions below!
- A great low sodium pizza without mozzarella cheese.
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Ricotta Cheese – Ricotta cheese is a great lower sodium alternative to traditional pizza cheese. It’s especially great when baked on the pizza. I used a brand that has 65mg sodium per 1/4 cup serving.
- Pizza Dough – I make my own (from my low sodium pizza dough recipe) , but you may be able to find low sodium premade crusts from the store.
- Pizza Sauce – I like making my own tomato paste pizza sauce with a few simple ingredients like olive oil, garlic and Italian herbs. Or use unsalted canned tomato sauce in a pinch.
- Arugula – I absolutely love a pizza topped with fresh arugula – it’s bitter, peppery, and so tasty with the ricotta and honey.
- Parmesan Cheese – I use a lower sodium version that I can find at my local grocery stores – it comes pre-shredded and is 45mg sodium for 1 tablespoon.
- Chili Flakes – I like to sprinkle a few chili flakes on top for a little extra heat!
Additions, Toppings, and Substitutions
- Instead of arugula (or in addition to!) add roasted red peppers, baby spinach, mushrooms, caramelized onions, or sundried tomatoes.
- Add a few fresh mozzarella balls (packed in water) for a more classic cheese pizza flavor.
- Your favorite low sodium hot sauce would be a great addition.
How to Make This Recipe
Step 1: To a pizza stone (or pizza pan) add a sprinkle of cornmeal. Roll out the pizza dough, into two 9-inch pizzas. Place the dough on top of the corn meal pan and allow to rest for 15 minutes. Preheat oven to 425 degrees Fahrenheit.
Step 2: Once oven has reached temperature. Spread the low sodium pizza sauce over the dough. Fold the edges of the pizza dough into a crust (optional). Bake the dough and sauce for 6 minutes.
Step 3: After 6 minutes, carefully remove the pizza from the hot oven, and sprinkle on the parmesan cheese (if using).
Step 4: Take a spoon and scoop out thin dollops of ricotta cheese and slide them onto the pizza.
Step 5: I used about 1/4 cup of ricotta on my pizza which was perfect for me.
Step 6: Place the pizza back into the oven and bake for an additional 8-10 minutes, until crust begins to crisp and brown.
Step 7: Add handfuls of arugula on top of the ricotta cheese.
Step 8: Add chili flakes if desired. lice and enjoy hot!
Recipe FAQs
This recipe has 121 mg sodium per 1/2 of a 9-inch pizza. It’s made with no-salt-added pizza dough, unsalted pizza sauce, and low sodium parmesan cheese and ricotta. However your pizza may vary in sodium content based on the ingredients you use at home, always check your labels.
Absolutely! Ricotta is a creamy and light cheese which is fantastic paired with bold flavors: hot honey, arugula, and a fiery tomato sauce pair well with this delicious mild cheese.
If you have leftover slices, store them in an airtight container or a plastic bag and refrigerate for up to 2 days.
Expert Tips
- When adding scoops of ricotta cheese, try to make them roughly the same size. You want the ricotta be consistent and even baked throughout the pizza.
- Pile on your favorite low sodium toppings
- Season to taste. Everyone’s preferences can vary. Before fully digging in, taste the pizza and add a bit more chili flakes if needed.
More Low Sodium Dinner Ideas
- Low Sodium Orange Chicken
- Low Sodium Stuffed Shells
- The best Low Sodium Grilled Pork Chops
- Low Sodium Beef Stir Fry Recipe with Vegetables
- Low Sodium Chicken and Dumplings Soup
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Ricotta Cheese Pizza
Equipment
- Pizza Stone or Pizza Pan
Ingredients
- 2 tablespoons corn meal divided
- 1 lb low sodium pizza dough divided into two balls
- 1 cup no-salt-added pizza sauce
- 4 tablespoons parmesan cheese
- ½ cup ricotta cheese I used whole milk ricotta
- ¼ teaspoon chili flakes
- 2 cups fresh arugula
Instructions
- Prep your pizza dough and sauce, if making from scratch. In the comments below I have recipes for low sodium salt-free version of each.
- To a pizza stone (or pizza pan) add a sprinkle of cornmeal. Roll out the pizza dough, into two 9-inch pizzas. Place the dough on top of the corn meal pan and allow to rest for 15 minutes. Preheat oven to 425 degrees Fahrenheit.
- Once oven has reached temperature. Spread the low sodium pizza sauce over the dough. Fold the edges of the pizza dough into a crust (optional). Bake the dough and sauce for 6 minutes.
- After 6 minutes, carefully remove the pizza from the hot oven, and sprinkle on the parmesan cheese (if using).
- Take a spoon and scoop out thin dollops of ricotta cheese and slide them onto the pizza. I used about 1/4 cup of ricotta on each pizza which was perfect for me.
- Place the pizza back into the oven and bake for an additional 8-10 minutes, until crust begins to crisp and brown.
- Add handfuls of arugula on top of the ricotta cheese. Add chili flakes if desired. lice and enjoy hot!
Notes
- Instead of arugula (or in addition to!) add roasted red peppers, baby spinach, mushrooms, caramelized onions, or sundried tomatoes.
- Add a few fresh mozzarella balls (packed in water) for a more classic cheese pizza flavor.
- Your favorite low sodium hot sauce would be a great addition.
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 loved developing this low sodium pizza recipe for you! If you try it, please leave a rating and review, and let us know how it went.