Low Sodium Veggie Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup flour2 1/4 tsp pizza yeast1 1/2 tsp sugar1 tbsp Mrs. Dash garlic and herb seasoning2/3 cup very warm water3 tbsp olive oil1 can no salt added tomatoes1-2 tbsp italian seasoningBocconcini'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
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.
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.
Nutritional Info 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