Low Sodium Pizza Crust

Who doesn’t love pizza!? I do! Make it with this tasty low sodium pizza crust and I am IN!

Healthy Pizza!?

Pizza can absolutely be a part of a healthy kidney diet.  You just need to be picky with your pizza.  Pizza from a restaurant likely will have too much salt added to the pizza itself along with excess amounts of salty ingredients like sauce and cheese. Add on that pepperoni and you will easily be approaching your daily sodium limit.

Serving Suggestion

Use this recipe for a low sodium pizza crust and top with a low sodium sauce (or try using just olive oil and garlic!) and vegetables.  My favorite vegetable pizza toppings are bell peppers, mushrooms, tomatoes, onions, zucchini and arugula.

Happy Eating!

Low Sodium Pizza Crust

Prep Time1 hr
Cook Time10 mins
Course: Main Course
Cuisine: American, Italian
Keyword: pizza crust, whole wheat
Servings: 6 slices
Calories: 119kcal

Ingredients

  • 1/2 cup whole wheat flour
  • 1 Tbs dry active yeast
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/2 cup water warm
  • 2 tbs olive oil
  • 1/2 cup white flour

Instructions

  • Mix whole wheat flour, yeast, sugar and salt. Add water and oil.
  • Mix adding white flour until dough forms a soft ball.
  • Knead until smooth and elastic. Place dough in an oiled bowl and cover bowl with a damp cloth. Let dough rise until doubled in size, about 45 minutes.
  • Press dough into desired shape. I find shaping the dough into a rectangle is easiest!
  • Top crust with desired sauce and toppings.
  • Bake on baking sheet or pizza stone at 500 degrees F until crust is medium brown, about 10 minutes. Cooking time is highly variable depending on how many toppings you add!

Notes

Nutrition Information (per 1/6 pizza): 119 calories, 5g fat, 0.7g saturated fat, 0mg cholesterol, 16g carbohydrate, 2g fiber, 0.2g sugar, 0g added sugar, 3g protein, 100mg sodium, 6mg calcium, 66mg potassium, 60mg phosphorus, 4mg oxalate (2mg if use additional 1/2 cup white flour in place of 1/2 cup whole wheat flour)

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