Who doesn’t love pizza!? I do! Make it with this tasty low sodium pizza crust and I am IN!
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.
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.
Low Sodium Pizza Crust
- 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
- 2 tbsp cornmeal
- 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!
- Sprinkle cornmeal over pizza stone. Put tough over cornmeal and top 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!