Low Sodium Pizza Recipe {Homemade Marinara & No Yeast Crust}

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Pizza is truly our family’s favorite meal. It’s one of very few meals that all 4 of us will eat because it’s completely customizable and we have 2 incredibly picky eaters in our house. We would probably order pizza every day, but restaurant pizza is typically very high in sodium and we can’t do that so I make our pizza, completely from scratch including the sauce and no yeast crust, low-sodium style. And I’ve been told, on more than one occasion by family and guests, that my Low Sodium Homemade Pizza is the best pizza on the island.

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Great pizza starts with fresh ingredients and a deliciously flavorful low sodium marinara. I make mine completely from scratch the day before in my Crock Pot, but you can use a low sodium jarred variety if you don’t have time for that. I highly recommend making your sauce for the best pizza possible.

Low Sodium Pizza Sauce Ingredients:

  • 16 Roma tomatoes
  • 1/4 red onion
  • 3-4 fresh cloves of garlic
  • 1 banana pepper
  • 1/4 cup fresh parsley
  • 1/4 cup fresh oregano
  • 1/4 cup light or non-alcoholic beer (optional, but it helps to break down the acids in the tomatoes)
  • 2 tbsp Mrs. Dash Tomato, Basil, Garlic Seasoning
  • Food processor or blender (I use my Ninja Blender because it makes this so easy.)
  • Crock Pot or large stovetop pot.
  • Optional for thickening: 1 can tomato paste OR 2 tbsp corn starch

Low Sodium Pizza Sauce Instructions:

  • Cut the tomatoes in half and place them in your blender or food processor, blend to sauce consistency, and pour the sauce into your Crock Pot.
  • Place the onion, pepper, garlic, parsley, and oregano in your blender and finely chop/blend. Pour that in your Crock Pot with the tomato sauce.
  • Pour the beer and Mrs. Dash seasoning in the Crock Pot and stir.
  • Simmer on low setting for 4-6 hours.

Note: If your sauce isn’t thick enough because of the water content of your tomatoes, you can do one of 2 things. You can add a can of tomato paste into the sauce because tomato paste is very low in sodium OR you can mix 2 tbsp corn starch with a little water until you get a paste and stir that into the sauce.

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Good pizza requires a good crust. I like mine flavorful and I love that my family even eats the crust instead of leaving it on their plates. My pizza crust is super simple and I don’t use yeast because 1) you really don’t need it, and 2) yeast has sodium.

No Yeast Pizza Crust Ingredients (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

No yeast Pizza Crust Instructions:

  • In a large mixing bowl, mix your flour and seasoning to blend well.
  • Pour the water and 2 tbsp oil into the bowl and mix. I start with a fork and end up using my hands to completely blend the mixture. If it’s a little too sticky, pour in a little more flour and finish kneading.
  • Roll into a ball, pour the remaining tablespoon of oil over the ball, and place it in a covered bowl for about 5 minutes, just enough time to let the oil seep into the dough.
  • Remove dough ball from the bowl, making sure the oil is thoroughly covering it, and form into a round crust on a tinfoil covered pizza stone.
  • Crimp up the sides to form the crust to hold the toppings.
  • Before topping it, poke a few holes in the crust’s bottom, and cook on the middle rack of your oven on 425ºF for 5-6 minutes.

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Take your crust out of the oven and sauce it up. You can use as little or as much as you’d like. It’s YOUR pizza. We like ours saucy so I use a bunch.

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Top with cheese, I use a blend of mozzarella and parmesan, and then load it up with your favorite toppings. Be careful with these because this is where the sodium could really shoot up. For this pizza, I used ground turkey burger because it’s lower in fat and sodium and a lot healthier for you than its beef counterpart.

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Place your homemade, low sodium masterpiece on the middle rack of your oven and cook at 425 for 20-25 minutes until golden brown (ovens vary so you may need to increase/decrease baking time depending on yours). Slice it up and serve it piping hot with some pepperoncini peppers or a side salad.

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If you’re looking for a new low sodium, truly homemade taste experience, you really have to try this low sodium pizza recipe. It’s a little time-intensive, but it’s totally worth it. Your family and friends will be begging you to open a pizza joint after trying this pizza. It’s really THAT good. If you try this (you really should), you’ll be a convert with the very first bite.

If you love this healthier alternative to typically high sodium dishes, be sure to check out the rest of my low sodium recipes for even more healthy recipe ideas. Good-for-you food should taste good too. You deserve delicious!

Homemade Low Sodium Pizza…Yummy!

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My husband has a condition that forced us a year and a half ago to change our eating habits completely. We are all on low sodium diets now and it’s fantastic and surprisingly easy. Salt is SO overrated! The picture does not do these masterpieces justice and every time I make them for family or guests, they are a huge hit! Salt/sodium is an evil creature that has adverse affects on many issues with the body including heart, blood pressure, and even hearing if you can believe it! I hope you’ll try this recipe and if you like it, let me know…I would love your feedback!  Enjoy!

 

Start with the SAUCE of course (the longer you let this simmer, the better it is):

  • 2 Tbsp Canola Oil
  • 1 Clove (chopped) Garlic (or 1 tsp from the jar but NOT powdered)
  • 1/4 Pepper (your favorite kind works best, I use Anaheim)
  •  2-8 oz Cans “No Salt Added” Tomato Sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Mrs. Dash Tomato & Basil Garlic (I use more to taste)
  • 1 Tbsp Mrs. Dash Garlic & Herb
  • 1 Dried Bay Leaf
  • 1 Dash Onion Powder (NOT ONION SALT)

Chop garlic and pepper and heat in the oil in a pot until tender.  Pour the tomato sauce in the pot, add the rest of the ingredients, stir and let simmer on a low setting (at least an hour is best, but I have been known to shorten that time in a pinch).

CRUST

  • 1 1/2 Cups Bread Flour (or any other all purpose flour with NO sodium, read the labels)
  • 1 Tbsp Sugar
  • 1 Tbsp + 1 tsp Canola Oil, separated
  • 3/4 Cup Warm Water
  • 1 Tbsp Mrs. Dash Tomato & Basic Garlic
In a large bowl, mix the sugar and canola oil into the warm water and stir. Pour the flour and seasoning into the bowl and mix, it should be a dry mixture, but not crumbly. After mixing, kneed the dough for about 5 minutes with floured hands and form into a ball and drizzle a teaspoon of canola oil over the ball and cover. Set aside.

TOPPINGS (This will be the only sodium in the recipe so choose wisely – like NEVER pepperoni.)

  • Cheese (Swiss has the least sodium content, I mix that with Mozzarella and Colby usually)
  • Fresh Veggies (mushrooms, peppers, onions, olives, tomatoes, etc.)
  • Ground Beef (obviously cook it first, but ground beef has a low sodium content)
  • Low Sodium Ham & Pineapple Chunks
  • Whatever you like….you get the idea!
READY TO MAKE THE PIZZA…Heat your oven to 325 degrees, place your stone in the oven if you use one, if not a pan is just fine! Spray surface with no sodium cooking spray and place the ball of dough on the pan. With floured hands, spread the dough to the edges until it “fits” the pan and “build” the crust so it holds in all of your toppings. Spread the sauce as thick or thin as you like it, cover with cheese blend, then the toppings of your choice, and cook for 20-25 minutes. As we all know, ovens vary so this is an estimate, when the cheese is all melted and brownish and bubbly, your pizza is done!  Let cool enough to cut, slice, eat , and enjoy!