No Yeast Homemade Pizza Dough {Low Sodium}

Last night I wanted pizza. Actually, I wanted homemade low sodium pizza. I looked around the kitchen and found everything I’d need EXCEPT yeast. I mean you need yeast to make pizza dough right? I’ve been making this for years and you HAVE to have it. Well, that’s what I thought anyway. Really yeast is entirely overrated when it comes to making pizza dough and it was much quicker to make it this way and it tasted better! Pinky swear. 

When I realized (seriously, I swear I live under a rock sometimes) that by adding only 17 grams of yeast to my pizza dough, I was also adding 18 calories, 5 mg of sodium, and 3 grams of carbs. That’s craziness. So I set out to make the dough without the yeast to make our pizza even better on the heart, the hearing, and the waistline.
All you need are 3 simple ingredients you already have in your pantry, plus water (yields 1-12″ pizza):
  • 1.5 cups bread flour
  • 2 tbsp Mrs. Dash Garlic & Herb (or any no sodium seasoning of choice)
  • 2 + 1 tbsp Olive Oil (you’ll need to separate them out)
  • 1/2 cup water
Mixed the dry ingredients together, add in the water and 2 tbsp of olive oil, mix. Knead the dough for a few minutes and form a ball.
Place the dough ball on a pizza stone or pan, pour the other tbsp of olive oil over the dough. I know a lot of people use flour to roll out their dough but we don’t like the texture that gives it so I use olive oil instead.
Roll it out. I use a rolling pin because I feel like June Cleaver or something. You can do this with your hands just as well.
Crimp up the sides of your dough to form the well for all of your fabulous toppings. Prebake the dough in the over for 5 minutes at 425 degrees.
Cover with sauce. You can either make your own like my Low Sodium Marinara Sauce or you can use your favorite jarred sauce (that will significantly increase the sodium content in this recipe though). Then top with whatever meats and veggies you like. I put 2 Tyson Crispy Chicken Strips in the microwave for 1.5 minutes, just long enough to thaw them so I could chop them up, and added jalapenos for a little zing.
Then top with your cheeses of choice. I always put the cheese on top of the other toppings so that it melts more evenly.
Bake the pizza on the center rack of your oven for 20 minutes (for a crispier crust and well cooked cheese which is how I like mine) or 15 minutes (if you like your cheese less brown and all melty, which is how B likes his) at 425 degrees. That’s it. Low sodium, no yeast pizza deliciousness.
Serve with peppers and a side salad if you’d like, and ENJOY!
About Christy

Christy Gossett, managing editor of SoFabFood and creator of the healthy living blog, Insanity Is Not An Option, is a WAHM of 6 kids ranging in age from 27 to 8. She enjoys sharing her heart-healthy, low sodium recipes to help others with dietary restrictions enjoy a flavorful life while maintaining a healthy diet.

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  1. This sounds delicious. I used to have a really nice recipe for a pizza dough made without yeast that I used to roll out thin and then make in the frying pan but unfortunately I didn’t make it for a while and then lost the recipe. I’ll have to have a go at this one.
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  2. All that cheese is a minefield of sodium! Cheese is MADE with salt! This recipe is unsuitable for anyone on a genuine low salt diet, unless you add low salt tomato paste or sugo, and low salt cheese – the only ones I have found as yet are bocconcini and a mozarella (which would be good for the pizza!

    • We use mozzarella and/or swiss most of the time…both have a fairly low sodium content. As far as the sauce, if you were to look, you’d see that I use a completely (from scratch) homemade sauce (real tomatoes and all!) that’s extremely low in sodium. My husband is on a strict low sodium diet for a hearing-related condition and this recipe (other than the addition of the chicken in this one) fits the bill (even according to the doctors). If you find something better and care to share without all of the “OMG” factor, I’d love to hear/try it! Here’s a more recent post with the full recipe, including the sauce: Thanks!

  3. Bud Powell says:

    This is awesome! My wife is on a very low sodium intake diet due to kidney disease and we love pizza (wouldn’t you know). I have been making our own dough but we were not too crazy about the thickness of the crust. This solved all of the problems and tastes yummy, we doubled the recipe and baked it on a cookie sheet, took it out, added our no or extremely low sodium toppings and cooked on the outdoor grill until the bottom was light brown and low sodium cheese melted. Served to grandchildren who loved it, managed to get a slice or two ourselves! Will be repeating this again, thanks.


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