Low Sodium Classic Deep Dish Pizza
Indulge in the rich, comforting flavors of a Chicago-style favorite with this Low Sodium Classic Deep Dish Pizza! Crafted with a buttery, cornmeal-infused crust, this recipe satisfies your deep-dish cravings while keeping the salt in check. The homemade tomato sauce, made from no-salt-added canned tomatoes and seasoned with aromatic herbs and spices, perfectly complements the vibrant layers of fresh vegetables like red bell pepper, yellow onion, and mushrooms. Topped with melty low-sodium mozzarella cheese, this pizza delivers all the cheesy goodness you love without the guilt. Ready in just over an hour, this hearty and heart-healthy meal is perfect for family dinners or pizza nights. Serve this deep-dish delight straight from the oven and enjoy every bite of this flavorful, healthier twist on a classic favorite!
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Ingredients
- 3.5 cups All-purpose flour
- 0.5 cup Cornmeal
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 0.25 cup Olive oil
- 1.25 cups Warm water
- 28 ounces No salt added canned tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 medium, thinly sliced Red bell pepper
- 1 small, thinly sliced Yellow onion
- 2 cups, shredded Low-sodium mozzarella cheese
- 1 cup, sliced Fresh mushrooms
- 0.25 cup, grated, optional for lower sodium Parmesan cheese
Directions
Step 1
Begin by preparing the dough: In a large mixing bowl, combine 3 1/2 cups of all-purpose flour, 1/2 cup of cornmeal, 2 1/4 teaspoons of instant yeast, and 1 tablespoon of sugar.
Step 2
Add 1 1/4 cups of warm water and 1/4 cup of olive oil to the dry ingredients, stirring until a dough begins to form.
Step 3
Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
Step 4
While the dough is rising, prepare the tomato sauce: Drain and crush 28 ounces of no salt added canned tomatoes. In a medium saucepan over medium heat, combine the tomatoes with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally.
Step 5
Preheat your oven to 425°F (220°C).
Step 6
Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll out the dough into a circle larger than your deep dish pan (around 12 inches).
Step 7
Grease a 9-inch deep dish pizza pan and press the dough into the pan, making sure to press it up the sides.
Step 8
Layer the base of the dough with 1 cup of low-sodium mozzarella cheese.
Step 9
Evenly distribute thinly sliced red bell pepper, yellow onion, and fresh mushrooms over the cheese.
Step 10
Pour the prepared tomato sauce over the top of the vegetables, spreading it evenly.
Step 11
Top the pizza with the remaining 1 cup of shredded low-sodium mozzarella cheese and, if desired, sprinkle 1/4 cup of grated Parmesan cheese for additional flavor, keeping in mind it may add more sodium.
Step 12
Bake the pizza in the preheated oven for 30-35 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
Step 13
Allow the pizza to cool slightly before slicing and serving. Enjoy your homemade low sodium deep-dish pizza!
Nutrition Facts
| Serving size | (2525.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4263.5 |
| Total Fat 176.4g | 0% |
| Saturated Fat 74.3g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 278.6mg | 0% |
| Sodium 429.9mg | 0% |
| Total Carbohydrate 483.6g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 52.5g | |
| Protein 194.5g | 0% |
| Vitamin D 112.4IU | 0% |
| Calcium 3887.2mg | 0% |
| Iron 32.4mg | 0% |
| Potassium 3168.4mg | 0% |
Source of Calories