
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
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!