Lower Sodium Veggie Pizza Recipes

LOW SODIUM PIZZA

Steps:

• In a small pot, mix together sauce ingredients.
• Simmer on low for 15 minutes, stirring occasionally.
• Remove sauce from heat and set aside to cool.
• Shred cheese, prepare vegetable and meat toppings, and set aside.
• Spray pizza pan with non stick cooking spray, and set aside.
• Stir yeast and sugar into warm water. Let sit for 8 minutes. Mixture should start to foam slightly.
• In a large mixing bowl, add flour, olive oil, and yeast mixture.
• Mix until blended. In order to keep the mixture dry or moist enough to work with, you may need to add flour or water,.
• Once mixed well, form into a ball.
• On a floured surface, pick dough ball up and throw down hard several times.
• With floured hands (using as little flour as possible) kneed for 2 minutes.
• Place dough in center of pizza pan.
• Using the palm of your hand, press dough out to edges of pan.
• Thumb print outside edge of crust.
• Place pan in preheated 425 º F oven for 10 minutes, then remove.
• In a small bowl mix melted margarine and small amount of Garlic powder.
• Brush margarine and garlic mixture on outside edge of crust.
• Spread sauce, sprinkle crushed red pepper flakes, then add shredded cheese, and toppings of your choice to pizza.
• Bake in pre-heated oven at 425º F for 20 to 25 minutes.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

LOWER-SODIUM VEGGIE PIZZA

Steps:

• 1. PIZZA DOUGH: Add liquid to Bread Machine pan first, then dry ingredients, then yeast. Set bread machine for DOUGH cycle. Once risen, remove,divide and roll out into desired sizes, and cook on gas grill, then bring in and add toppings and pop under low broiler till cheese is hot and bubbly. If grilling dough, spray grill racks with non stick spray (away from flame)or both sides of pizza dough to insure dough does not stick. For foccacia dough https://www.justapinch.com/recipes/bread/other-bread/foccacia-bread-sticks-bread-machine-recipe.html you can use this with or without the spice toppings. VEGGIES may be grilled as well to provide the pizza with a more flavorful grilled flavor.
• 2. OR: Roll out dough, I use cornmeal to roll dough out on, sprinkle olive oil into bottom of 13" cast iron skillet or pizza pan, or spray with non stick spray, place dough on pan.
• 3. Brush olive oil onto crust,add cheese, scatter drained, diced tomatoes over cheese. Add bell pepper, onion, & mushroom. Drizzle on small amount of olive oil, sprinkle pepper flakes, and mrs. dash tomato & basil.
• 4. Bake 425* for 30 minutes. You may need to adjust the time according to your oven and/or pan. NOTE: If you grill the dough, you only need to pop it under a low broiler for about 10 min.

LOW SODIUM VEGGIE "PIZZA"

Steps:

• Sprinkle the Bread with olive oil, garlic powder and Italian Seasoning.
• Cut zucchini, roma tomatoes and mozzerella cheese in thin slices, enough to cover bread.
• Layer bread w/ tomatoes first, zucchini next, then top with cheese.
• Use toaster oven to toast a little then broil until cheese is brown and bubbly!
• Let Cool a bit and Enjoy!
• Note: calculated sodium for CHF sufferers or anybody watching sodium is 190mg.

WHOLE WHEAT VEGGIE PIZZA

Steps:

• In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes., In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat., Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes., Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.

LOW SODIUM VEGGIE PIZZA

Steps:

• combine flour, yeast, sugar and Mrs. Dash in large bowl. In measuring cup combine water and oil. Mix with flour until combined (you may need to add a bit more flour if dough is too moist). Once dough forms into a ball, press into a 12 inch pizza pan.
• Combine no salt added tomato sauce with italian seasoning, spread a couple of tablespoons of sauce over dough (reserve remaining sauce for additional pizzas at a later time or freeze for later use). Top pizza with sliced bocconcinis (approximately 6 1-inch balls sliced thin). Grate ementaler cheese and sprinkle over pizza. Add your choice of veggies to top it off. Back in a 425 F degree oven for 15 minutes or until cheese is slightly browned and crust is golden.
• 1/4 of pizza = 1 serving