Low Sodium Sourdough Pizza
Create a restaurant-quality pizza at home with this Low Sodium Sourdough Pizza recipe, a deliciously wholesome option that doesn't skimp on flavor. Perfect for a heart-healthy diet, this recipe features a chewy, golden crust made from a bubbly sourdough starter, whole wheat flour, and just a touch of honey for a natural hint of sweetness. Topped with tangy low sodium tomato sauce, creamy mozzarella, fresh basil, and your favorite veggie toppings, each bite bursts with vibrant, savory flavors. With its easy-to-follow technique, this homemade pizza comes together with minimal salt but maximum taste. Whether you're hosting a pizza night or looking for a healthier indulgence, this low sodium sourdough pizza is sure to satisfy!
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Ingredients
- 120 grams Sourdough starter (active, bubbly)
- 250 grams All-purpose flour
- 50 grams Whole wheat flour
- 180 ml Water (lukewarm)
- 15 ml Olive oil
- 7 grams Honey
- 1 gram Salt (optional, adjust to taste, low sodium if using)
- 120 ml Low sodium tomato sauce
- 100 grams Low sodium mozzarella cheese (shredded)
- 10 grams Fresh basil leaves
- 100 grams Vegetable toppings (e.g., sliced bell peppers, mushrooms, onions)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, water, and honey. Mix until well blended.
Step 2
Add the all-purpose flour, whole wheat flour, and salt (if using) to the bowl. Stir until a shaggy dough forms.
Step 3
Transfer the dough to a clean surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5-6 minutes.
Step 4
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 2 hours in a warm place or until it doubles in size.
Step 5
After the first rise, gently punch down the dough and divide it into two equal portions. Shape each portion into a ball and let them rest for 30 minutes, covered with a towel.
Step 6
Preheat your oven to 250°C (480°F) or the highest setting. If using a pizza stone, place it in the oven to heat up.
Step 7
On a floured surface, roll out each dough ball into a thin circle, approximately 25 cm (10 inches) in diameter.
Step 8
Transfer the rolled-out dough to a piece of parchment paper (for easy handling and transfer). Lightly brush the top of the dough with olive oil to prevent it from getting soggy.
Step 9
Spread an even layer of low sodium tomato sauce over the dough, leaving a small border around the edges for the crust.
Step 10
Sprinkle the shredded low sodium mozzarella cheese over the sauce, and add your desired vegetable toppings.
Step 11
Carefully transfer the pizza onto the preheated pizza stone (or place it on a baking sheet) and bake for 10-12 minutes, or until the crust is golden and crisp, with bubbling cheese.
Step 12
Remove the pizza from the oven and garnish with fresh basil leaves. Let it cool slightly, then slice and serve while warm.
Nutrition Facts
| Serving size | (955.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1666.7 |
| Total Fat 40.3g | 0% |
| Saturated Fat 15.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 53.6mg | 0% |
| Sodium 513.9mg | 0% |
| Total Carbohydrate 267.5g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 16.4g | |
| Protein 64.0g | 0% |
| Vitamin D 21.4IU | 0% |
| Calcium 827.1mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 1269.4mg | 0% |
Source of Calories