How to Make Low-Sodium Pizza
This recipe shows how to make a pizza with way less sodium than usual. It covers making your own dough without salt and suggests some ingredient swaps to keep things tasty without piling on the salt. Also, there’s a bit about how salt affects the dough and how to handle that.
Equipment
- Mixing bowl
- Measuring cups
- Baking sheet
- Rolling Pin
Ingredients
- 2 1/4 tsp active dry yeast about one packet
- 1 cup warm water 110°F, not too hot or yeast dies
- 2 1/2 cups all-purpose flour
- 1 tbsp olive oil
- tsp salt skip or add just a pinch for yeast help
- 1/2 cup no-salt tomato sauce look for no added salt or make your own
- 1 cup low-sodium shredded mozzarella
- 1/4 cup fresh basil leaves optional, for topping
- 1 tbsp dried oregano no salt here, just flavor
Instructions
- Put the warm water in a bowl and sprinkle in the yeast. Let it sit for about 5 minutes until it looks frothy. If it doesn’t bubble up, the yeast might be old.
- Mix the flour and olive oil in a big bowl. You can add a tiny pinch of salt if you want, but leaving it out is fine. Salt usually slows yeast growth, so skipping it means the dough might rise a bit faster or differently.
- Pour the yeast water into the flour mix and stir until it starts to come together. Then knead by hand for about 8 to 10 minutes until the dough feels smooth and elastic. If it’s sticky, sprinkle a little flour on your hands.
- Place the dough in a lightly oiled bowl and cover with a towel or plastic wrap. Let it rise in a warm spot for about an hour or until it doubles in size. Without salt, it might rise quicker or a bit unevenly, so keep an eye on it.
- Preheat your oven to 475°F. Punch down the dough and roll it out on a floured surface to your preferred thickness. Transfer to a baking sheet or pizza stone.
- Spread the no-salt tomato sauce evenly over the dough. Use a spoon or spatula. The sauce can taste a little flat without salt, so adding some garlic powder or fresh herbs helps.
- Sprinkle the low-sodium mozzarella on top, then add oregano and basil leaves if you want. The cheese melts better if it’s at room temperature first.
- Bake the pizza for about 12 to 15 minutes until the crust is golden and the cheese is bubbly. Keep an eye on it because ovens vary.
Notes
Salt usually strengthens gluten and controls yeast, so leaving it out means the dough might be softer and rise faster. Adding a pinch won’t add much sodium but helps yeast. For sauce, no-salt canned tomatoes or homemade crushed tomatoes are best. Low-sodium cheese options are limited, so check labels carefully. Fresh herbs and spices add flavor without salt. Storing leftover dough in the fridge slows yeast activity if you don’t want it rising too fast.