Low Sodium Summer Sweet Corn Pizza

Celebrate the vibrant flavors of the season with this Low Sodium Summer Sweet Corn Pizza, a light and delicious twist on traditional pizza that's perfect for those watching their salt intake. Featuring a whole wheat crust brushed with olive oil, this recipe is topped with creamy low-sodium ricotta mixed with garlic and lemon zest, melty mozzarella, and fresh, sweet corn kernels that bring a burst of summer sweetness to every bite. A final flourish of chopped basil, parsley, and optional red pepper flakes adds a fresh, aromatic finish, making this pizza both nutrient-packed and irresistible. With just 15 minutes of prep time and 12 minutes in the oven, this easy, low-sodium pizza is an ideal choice for a quick weeknight dinner or casual summer gathering. Perfect for health-conscious food lovers, this recipe proves that watching your sodium doesn’t mean sacrificing flavor!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 1 12-inch portion Whole wheat pizza dough (low sodium or homemade, unsalted)
• 2 tablespoons Olive oil
• 1 cup Fresh sweet corn (kernels cut from the cob)
• 1 cup Ricotta cheese (low sodium or homemade)
• 1 cup Mozzarella cheese (low sodium, shredded)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh basil (chopped)
• 1 tablespoon Fresh parsley (chopped)
• 0.5 teaspoons Cracked black pepper (optional)
• 1 teaspoon Lemon zest
• 0.25 teaspoons Red pepper flakes (optional, for a hint of spice)

Directions

Step 1

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Step 2

Lightly flour a clean surface and roll out the pizza dough into a 12-inch round. Transfer the rolled dough to a sheet of parchment paper for easy handling.

Step 3

Brush the surface of the dough with 1 tablespoon of olive oil, leaving a small border around the edges for the crust.

Step 4

In a mixing bowl, combine the ricotta cheese, minced garlic, chopped parsley, lemon zest, and cracked black pepper (if using) until smooth.

Step 5

Spread the ricotta mixture evenly over the pizza dough, leaving the crust edge bare.

Step 6

Sprinkle the shredded mozzarella evenly over the ricotta layer.

Step 7

Scatter the fresh sweet corn kernels across the pizza, pressing them lightly into the cheese to help them stick.

Step 8

Drizzle the remaining tablespoon of olive oil over the pizza and transfer it (with the parchment paper) onto the preheated pizza stone or baking sheet.

Step 9

Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Step 10

Carefully remove the pizza from the oven. Garnish with the chopped fresh basil and a pinch of red pepper flakes (if desired). Let the pizza cool for a minute before slicing and serving.

Step 11

Serve immediately and enjoy this low-sodium, summer-inspired pizza masterpiece!

Nutrition Facts

Serving size	(697.9g)

Amount per serving	% Daily Value*
Calories	1427.9

Total Fat 88.2g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 182.4mg	0%
Sodium 359.7mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 12.5g	0%
Total Sugars 16.2g
Protein 70.6g	0%

Vitamin D 24IU	0%
Calcium 1351.3mg	0%
Iron 6.1mg	0%
Potassium 1105.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 19.0%

Carbs: 27.7%