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


  • 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!


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)

8 thoughts on “Low Sodium Pizza Crust”

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Paul! There has been a huge shift in how we think about whole wheat and kidney health in recent years. This article goes into much more detail!

    1. Melanie Betz MS, RD, CSR, CSG

      Yay! Thank you for letting me know Susan! I’m so glad it’s become one of your favorites!

  1. Catherine Katz

    Thank you for your fab recipes. I am highly allergic to all citrus fruits – what can I use to substitute lemon or lime juice with? Thank you.

    1. Melanie Betz MS, RD, CSR, CSG

      Thank you! Depending on the recipe and use, I might try red wine vinegar to add that same acidic flavor!

  2. I have tried using a pizza stone several times with disastrous results. The topped pizza is near impossible to transfer to the hot pizza stone in tact. The dough becomes misshaped and/or toppings slide off or towards one side of the pizza. In addition, the pizza dough has stuck to the pizza stone. What am I doing wrong? Help.


    1. Melanie Betz MS, RD, CSR, CSG

      Oh no! I’m so sorry to hear that! Thank you for letting me know. I find that it is easier to move the dough to the pizza stone (and get it off!) if I spread a little cornmeal over the stone. I’d definitely try that (and, I added that to the recipe so other people don’t have the same issue). Are the toppings sliding to one side because the dough is baking unevenly and creating a slide effect?

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