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low salt pizza recipe easy low sodium thin crust pizza with sauce and vegetables

Low Sodium Pizza

AuthorKelly 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 11 votes
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course dinner
Cuisine American, Italian
Servings 4 8-inch pizzas
Calories 990 kcal

Equipment

  • 2 Mixing Bowls
  • 2 Sheet Pans
  • Rolling Pin

Ingredients
  

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!

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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