Low Sodium Veggie Pizza

Craving a pizza night without the guilt? This Low Sodium Veggie Pizza is the perfect combination of wholesome ingredients and bold flavors, all while keeping sodium levels in check! Built on a hearty whole wheat crust, this health-conscious recipe features a no-salt-added tomato sauce seasoned with aromatic garlic powder, oregano, and basil. Topped with a medley of fresh, colorful veggies including bell peppers, zucchini, mushrooms, and sweet grape tomatoes, plus a layer of low-sodium mozzarella, every bite is a nourishing delight. A drizzle of olive oil adds richness, while optional fresh basil elevates the flavor profile. Ready in just over 30 minutes, this quick and customizable pizza is an excellent choice for family dinners or a healthier game night snack. Perfect for those seeking low sodium recipes without sacrificing taste!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 4

Ingredients

• 1 pound Whole wheat pizza dough (low sodium, store-bought or homemade)
• 0.75 cup No-salt-added tomato sauce
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Dried basil
• 1 cup Mozzarella cheese (low sodium, shredded)
• 0.5 cup Red bell pepper, thinly sliced
• 0.5 cup Yellow bell pepper, thinly sliced
• 0.5 cup Zucchini, thinly sliced
• 0.25 cup Red onion, thinly sliced
• 0.5 cup Mushrooms, thinly sliced
• 0.5 cup Grape tomatoes, halved
• 1 tablespoon Fresh basil leaves, chopped (optional, for garnish)
• 1 teaspoon Olive oil

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

If using store-bought dough, allow it to come to room temperature for about 30 minutes. Roll out the dough on a lightly floured surface into a 12-inch round.

Step 3

Transfer the rolled-out dough onto a piece of parchment paper for easier handling.

Step 4

In a small bowl, mix the no-salt-added tomato sauce with garlic powder, dried oregano, and dried basil.

Step 5

Spread the seasoned tomato sauce evenly over the pizza dough, leaving about a 1-inch border around the edge.

Step 6

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

Step 7

Layer the vegetables evenly over the cheese: start with the bell peppers, zucchini, red onion, mushrooms, and grape tomatoes.

Step 8

Drizzle a small amount of olive oil over the vegetables for added flavor and to help them roast nicely.

Step 9

Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.

Step 10

Bake for 10-12 minutes or until the crust is golden brown, the cheese is melted, and the vegetables are tender.

Step 11

Remove the pizza from the oven, let it cool slightly, and garnish with fresh basil leaves if desired.

Step 12

Slice into 8 pieces and serve immediately. Enjoy your low sodium veggie pizza!

Nutrition Facts

Serving size	(1239.7g)

Amount per serving	% Daily Value*
Calories	1740.1

Total Fat 53.2g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 60mg	0%
Sodium 871.1mg	0%
Total Carbohydrate 263.2g	0%
Dietary Fiber 36.0g	0%
Total Sugars 24.7g
Protein 77.2g	0%

Vitamin D 31IU	0%
Calcium 976.1mg	0%
Iron 15.0mg	0%
Potassium 2066.8mg	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: 26.0%

Protein: 16.8%

Carbs: 57.2%