Made from Scratch Low Sodium Pizza
Who doesn’t love a good pizza? Even most picky little ones love pizza. Most pizza is pretty high in sodium so if your family lives a low-sodium lifestyle for health reasons like mine and you’re craving a delicious slice of pizza, you’ll want to try this recipe. As a matter of fact, you may never want pizza any other way after you try this healthier version.
You can’t have great pizza without great sauce. It kind of makes or breaks the pizza in my opinion. That’s why I start with only fresh ingredients to make my robust, low sodium sauce. You can use a jarred sauce because there are low sodium varieties out there, but to make it the lowest sodium possible, I recommend homemade.
- 16 Roma tomatoes
- ¼ red onion
- 3-4 fresh cloves of garlic
- 1 banana pepper
- ¼ cup organic parsley
- ¼ cup organic oregano
- ¼ cup light or non-alcoholic beer (optional, but it helps to break down the acids in the tomatoes)
- 2 tbsp Mrs. Dash Tomato, Basil, Garlic Seasoning
- Food processor or blender (I use my blender because it makes this so easy.)
- Crock Pot or large stovetop pot.
- Optional for thickening: 1 can tomato paste OR 2 tbsp corn starch
- Cut the tomatoes in half and place them in your blender, blend to sauce consistency, and pour the sauce into your Crock Pot.
- Place the onion, pepper, garlic, parsley, and oregano in your blender and finely chop/blend. Pour that in your Crock Pot with the tomato sauce.
- Pour the beer and Mrs. Dash seasoning in the Crock Pot and stir.
- Simmer on low setting for 4-6 hours.
A flavorful crust is a must for a good pizza. By leaving out the yeast (you don’t really need it), you lower the sodium content even more, plus you save time.
- 1.5 cups bread flour
- 2 tbsp Mrs. Dash Garlic & Herb
- 2 + 1 tbsp Olive Oil (you’ll need to separate them out)
- ½ cup water
- In a large mixing bowl, mix your flour and seasoning.
- Pour the water and 2 tbsp oil into the bowl and mix. I start with a fork and end up using my hands to completely blend the mixture. If it’s a little too sticky, pour in a little more flour and finish kneading.
- Roll into a ball, pour the remaining tablespoon of oil over the ball, and place it in a covered bowl for about 5 minutes.
- Remove dough ball from the bowl, making sure the oil is thoroughly covering it, and form into a round crust on a tinfoil-covered pizza stone.
- Crimp up the sides to form the crust to hold the toppings.
- Before topping it, poke a few holes in the crust’s bottom, and cook on the middle rack of your oven on 425 for 5-6 minutes.
Once the crust has pre-cooked, remove it from the oven, and put as little or as much sauce on it as you’d like, then top it with shredded cheese and your favorite toppings. Watch those toppings because that’s where the sodium content will come in. You certainly won’t want to use anything like pepperoni. Try either some fresh vegetables or turkey burger like I did for this pizza.
Place your topped pizza on the middle rack of your oven and cook at 425 for 15-20 minutes until golden brown. Slice it up and serve it piping hot with a side of peppers, mozzarella sticks, or a side salad.
You’re going to love this pizza and you definitely won’t miss the sodium. It’s flavorful and will soon become a family favorite at your house too. If you love this recipe and you’re trying to start the new year off on a healthier diet, be sure to visit our Low Sodium section for even more healthy meal ideas. Join in on the discussions on Facebook and Google+ for even more awesome recipes to help you start your year off right. Bon appetit, y’all!
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