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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 430.6
  • Total Fat: 26.3 g
  • Cholesterol: 52.5 mg
  • Sodium: 47.9 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 17.6 g

View full nutritional breakdown of Low Sodium Veggie Pizza calories by ingredient
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Low Sodium Veggie Pizza

Submitted by: RGEROW

Introduction

I love pizza but was forced to go on a low sodium diet with a restriction of 300 mg of sodium pre meal. Giving up pizza was not an option so I had to devise a pizza that I could eat. I love pizza but was forced to go on a low sodium diet with a restriction of 300 mg of sodium pre meal. Giving up pizza was not an option so I had to devise a pizza that I could eat.
Number of Servings: 4

Ingredients

    1 cup flour
    2 1/4 tsp pizza yeast
    1 1/2 tsp sugar
    1 tbsp Mrs. Dash garlic and herb seasoning
    2/3 cup very warm water
    3 tbsp olive oil
    1 can no salt added tomatoes
    1-2 tbsp italian seasoning
    Bocconcini's sliced (enough to fill 12 inch pizza without overlapping)
    4 oz ementaler cheese (55 mg of sodium or less per 30 g)
    slices vegetables to your liking - peppers, mushrooms, onions

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Directions

combine flour, yeast, sugar and Mrs. Dash in large bowl. In measuring cup combine water and oil. Mix with flour until combined (you may need to add a bit more flour if dough is too moist). Once dough forms into a ball, press into a 12 inch pizza pan.

Combine no salt added tomato sauce with italian seasoning, spread a couple of tablespoons of sauce over dough (reserve remaining sauce for additional pizzas at a later time or freeze for later use). Top pizza with sliced bocconcinis (approximately 6 1-inch balls sliced thin). Grate ementaler cheese and sprinkle over pizza. Add your choice of veggies to top it off. Back in a 425 F degree oven for 15 minutes or until cheese is slightly browned and crust is golden.

1/4 of pizza = 1 serving

Number of Servings: 4

Recipe submitted by SparkPeople user RGEROW.






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