This pizza dough bakes up crisp and delicious. Top it with your favorite toppings for a pizza with only 8 mg of sodium in the entire crust!
Life without pizza does not have to be a reality while living a low sodium lifestyle. Even though pizza makes the list of the Salty Six, six popular foods we love that are incredibly high in sodium. This pizza dough makes it possible to enjoy a delicious slice and stay within your daily sodium limit.
There are low sodium prebaked pizza crust options available in some stores, but if you have the time, making the dough from scratch is the best way to control the amount of sodium it contains. This recipe has no salt added. The only sodium comes from the flour and the water. (Yes, there’s sodium in water!) Without salt, pizza dough can be bland. I add a no salt seasoning (you can use your favorite blend) and garlic powder for added flavor.
In my years as a cooking instructor, bread of any kind was one of the foods most people were afraid to tackle, including homemade pizza. This dough is the perfect recipe for even a novice cook.
Ingredients for Low Sodium Pizza Crust
Active Dry Yeast – Active Dry Yeast must be dissolved in water to activate the yeast.
Warm Water – Water should be between 105 – 110F to stimulate the yeast. If it’s too cold, your bread won’t rise. Too hot, it will kill the yeast, and your bread won’t rise.
All Purpose Flour – Use a higher protein flour, like bread flour, for a chewier crust.
Sugar – A little sugar helps feed the yeast.
Olive Oil – Olive oil creates a softer dough that’s easier to roll out and stretch.
Pizza Pan or Pizza Stone
How to Make Sodium Pizza Crust
To start, you proof the yeast by sprinkling it on the surface of the warm water. I do this right in my measuring cup. Let it sit while you put the flour and sugar in a large bowl. After a few minutes, the yeast should look creamy or frothy on the surface. This change is how you know the yeast is still working. Stir the yeast mixture into the flour until a dough forms. Knead the dough and let it rise.
Roll it out, and you’re ready to bake. This recipe makes two 12-inch pizzas or four 6-inch pizzas. This dough freezes beautifully so that you can enjoy it later.
Step by Step Instructions
- Sprinkle yeast over warm water and let it sit until the yeast is creamy and frothy.
- Place flour, sugar and spices in a large bowl and stir in yeast mixture.
- Stir until a shaggy dough forms.
- Knead the dough until smooth.
- Place dough in a large bowl coated with nonstick spray. Cover with plastic wrap and let it rise until it doubles in size.
- Divide dough into two even balls and roll on a lightly floured surface. Press one ball of dough into a 12-inch pizza pan.
- Add your favorite toppings. Bake and serve.
Low Sodium Pizza Crust FAQs
Can I make this recipe in a bread machine?
Yes. Place the warm water and olive oil into the bread machine baking pan. Add the flour and sugar. Sprinkle the yeast in the center of the flour. Start the bread machine’s dough setting. Remove the dough from the bread machine and follow the recipe instructions for rolling out and baking the dough.
Can I make this dough in a stand mixer?
You can make this pizza dough in a stand mixer using your dough hook. Sprinkle the yeast over the warm water and let it sit 2-5 minutes. Place the flour and sugar in the bowl of the mixer. With the mixer on low, stir in the yeast mixture. Continue mixing until the dough is smooth, 5-7 minutes, then follow the instructions from step three.
Can I make this dough ahead of time?
Yes, this dough can be made ahead and stored in your fridge for up to 2 days. After the dough rises, lightly coat the dough with olive oil and place it in a gallon-sized freezer bag. Seal the bag, removing as much air as possible.
Can I freeze this dough?
This dough can stay fresh in the freezer for up to 3 months. After it rises, lightly coat the dough with olive oil and place it in a gallon-sized freezer bag. Seal the bag, remove as much air as possible, and place it in the freezer. When ready to use the dough, thaw it in the fridge overnight and put it on a counter at room temperature for 30-45 minutes before rolling it out and baking.
Watch the web story here.