Low Sodium Vegetable Pizza

Savor the wholesome goodness of this Low Sodium Vegetable Pizza, a guilt-free take on a classic favorite that's big on flavor and light on salt. Built on a hearty whole wheat crust, this colorful creation features a medley of fresh, vibrant vegetables—including baby spinach, bell peppers, cherry tomatoes, and mushrooms—perfectly balanced with creamy low-sodium mozzarella cheese. A sprinkle of aromatic oregano, basil, and garlic powder enhances the natural flavors, while a dash of optional red pepper flakes adds a spicy kick for those who crave it. Using no-salt-added tomato sauce keeps sodium levels in check without sacrificing deliciousness. Ready in just 35 minutes, this nutritious homemade pizza recipe is perfect for busy weeknights or casual gatherings with health-conscious friends and family. Treat yourself to a satisfying slice (or two!) that’s as healthy as it is flavorful.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pre-made ball (12-inch size, low sodium if store-bought) Whole wheat pizza dough
• 0.5 cup No-salt-added tomato sauce
• 1.5 cups Low-sodium shredded mozzarella cheese
• 1 small, thinly sliced Red bell pepper
• 1 small, thinly sliced Yellow bell pepper
• 1 cup Baby spinach
• 0.25 thinly sliced Red onion
• 0.5 cup, halved Cherry tomatoes
• 0.5 cup, thinly sliced Mushrooms
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven as it preheats.

Step 2

On a lightly floured surface, roll out the whole wheat pizza dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet or pizza peel if using a pizza stone.

Step 3

Brush the edges of the dough lightly with olive oil to promote browning while baking.

Step 4

Spread the no-salt-added tomato sauce evenly over the surface of the dough, leaving about 1 inch of crust around the edges.

Step 5

Sprinkle the shredded low-sodium mozzarella cheese evenly over the tomato sauce.

Step 6

Arrange the vegetable toppings: start with baby spinach as a base layer, followed by the red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and mushrooms.

Step 7

Sprinkle the dried oregano, dried basil, and garlic powder evenly over the vegetables. If desired, add a pinch of crushed red pepper flakes for a spicy kick.

Step 8

Carefully transfer the pizza to the oven. If using a pizza stone, slide the pizza (with the parchment) directly onto the stone.

Step 9

Bake for 12-15 minutes, or until the crust is golden brown, the cheese is melted, and the vegetables are slightly softened but still vibrant.

Step 10

Remove the pizza from the oven and let it cool for 2-3 minutes before slicing and serving.

Step 11

Enjoy your low sodium vegetable pizza with family and friends!

Nutrition Facts

Serving size	(1116.4g)

Amount per serving	% Daily Value*
Calories	1783.6

Total Fat 66.4g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 90mg	0%
Sodium 1821.2mg	0%
Total Carbohydrate 235.2g	0%
Dietary Fiber 35.8g	0%
Total Sugars 15.0g
Protein 85.9g	0%

Vitamin D 0IU	0%
Calcium 1368.6mg	0%
Iron 12.6mg	0%
Potassium 1963.7mg	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: 31.8%

Protein: 18.3%

Carbs: 50.0%