- 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
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):
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!