Low-Sodium Margherita Pizza Recipe
This Low-Sodium Margherita Pizza Recipe features homemade pizza dough and tomato sauce. By using fresh herbs and vegetables, it eliminates the need for added salt, letting the natural, vibrant flavors shine through.
Approximate sodium content per serving: 167mg
Your New Go-To for Pizza Night
Crispy, chewy crust… tangy, sweet tomato sauce… melted, gooey mozzarella cheese… fresh, fragrant basil… is your mouth watering yet?
This homemade Margherita pizza is a real classic, celebrated not only for its traditional style but also for its use of fresh, high-quality ingredients. Preparing homemade sauce, crafting pizza dough from scratch, and using fresh mozzarella cheese and basil might seem like a lot more effort than it’s worth, but let me tell you: the payoff in flavor and nutrition is truly remarkable.
Margherita Pizza Recipe – Dietician Notes
A similar portion of pizza from popular fast-casual brands contains as much as 1300-1500 mg of sodium. In comparison, this fresh, homemade Margherita pizza contains only ~170 mg per generous serving, which is ~11-13% of the sodium in the restaurant kind! Pizza made from prepared sauces, salted doughs, and toppings heavy in salt will typically be on the higher side of sodium content. Since this recipe takes most of its flavor from herbs in the dough, fresh vegetables, and aromatics – not from salt – you can eat this pizza without sacrificing any delicious taste.
Salt enhances the taste of food, no doubt. But the richest, most authentic flavors come from fresh ingredients. Try my Low-Sodium Stuffed Peppers or Low Sodium Frittata, and you’ll know what I’m talkin’ about!
I know grabbing a frozen pizza from the store is tempting, but if you’re looking out for your sodium intake, making your own pizza is king. And if it’s your first time making pizza, I know it can be intimidating. But don’t worry — I break it all down for you, with some extra tips sprinkled in when you need ’em.
Featured Ingredients
Note: These are the recipe’s starring ingredients. For a complete list of ingredients and their measurements, view the recipe card below!
- Active dry yeast: This is what makes the pizza dough rise and become light and fluffy.
- Granulated sugar: This is used to feed the yeast and add a hint of sweetness to your tomato sauce. You can use honey to help the yeast rise instead!
- Bread flour: This flour has a higher protein content than all-purpose flour, which gives the pizza dough its chewiness and structure.
- Olive oil: I use extra-virgin olive oil, an Italian staple!
- Dried herbs: The combination of dried oregano and basil gives the crust some good Italian flavor.
- Ripe plum tomatoes: The base of your simple tomato sauce!
- Tomato paste: This adds depth of flavor and helps thicken the sauce.
- Fresh herbs: Fresh oregano enhances both the tomato sauce and the pizza topping, perfectly complemented by fresh basil leaves.
- Red wine vinegar: Adds a nice tangy flavor to the sauce.
- Fresh mozzarella: You can’t have a classic pizza without fresh mozzarella!
Making the Pizza Crust
In the bowl of a stand mixer fitted with a dough hook attachment, stir together yeast, sugar, and 1 ½ cups of warm water. Let the yeast bloom for 5 minutes or until foamy.
Pro Tip: The temperature of your water is super important and can make or break your pizza dough. Aim for a temperature between 105°F-115°F for best results.
Next, add 3 ½ cups flour, 2 tablespoons olive oil, oregano, and basil. Turn the mixer on low, and process the dough until it comes away from the sides and the yeast is fragrant, approximately 5 minutes.
On a lightly floured surface, work the mixture into a smooth ball.
Pro Tip: Don’t overwork the dough! Strive for an elastic texture. You also may not need the full ½ cup remaining flour, so slowly add it in until you reach the desired consistency.
Grease a large bowl with remaining olive oil, and roll the dough around until moistened. Cover the bowl with plastic wrap, and top with a clean kitchen towel. Let rest for 1 hour.
Once rested, divide the dough into 2 pieces and roll them out to 12 inches and approximately ¼-inch thick on parchment paper. Cover with plastic wrap, and let sit for 10 minutes.
Place a pizza stone or cookie sheet in the oven and preheat to 400°F.
Making the Pizza Sauce
Place all of the ingredients into a food processor or high-speed blender. Process until smooth.
Note: You may need to process the sauce in two batches if it doesn’t fit in your processor or blender.
Assembly & Baking
Now that all your ingredients are prepped and ready to go, it’s time to assemble your delicious pizza!
Divide your sauce between the pizzas, leaving a 1-inch border. Top with mozzarella, and place the pizza on the parchment on your preheated baking stone or sheet pan.
Bake pizza for 15-20 minutes, or until the crust is golden brown and the cheese is melted and browned.
Top with fresh basil, cut into equal pieces, and serve. Enjoy!
What Goes Well with a Classic Margherita Pizza?
Are you a pizza and ranch kind of person? If so, you’ve got to try this Margherita pizza recipe with my Easy Low Sodium Ranch Dressing! This pizza would also pair well with a simple arugula salad tossed in lemon juice and olive oil or a side of garlic bread. And let’s not forget about a nice glass of red wine to complete the Italian experience!
Storage & Reheating
Got leftovers? Store your extra pizza slices in an airtight container in the fridge for up to 3 days. To reheat, preheat your oven to 375°F and place the pizza slices on a baking sheet lined with parchment paper. Bake for about 10 minutes, until heated through.
Low-Sodium Margherita Pizza Recipe
Ingredients
Crust
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar or honey
- 1 ½ cups warm water approximately 110 degrees
- 3 ½-4 cups bread flour
- 2 ½ tablespoons olive oil divided
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
Pizza Sauce
- 1 ½ lbs. ripe plum tomatoes roughly chopped (unpeeled is okay)
- 1 6 oz. can tomato paste
- 1/3 cup diced yellow or red onion
- 1 garlic clove roughly chopped
- 2 tablespoons olive oil
- 1 ½ tablespoons fresh oregano
- 3 teaspoons Italian seasoning
- 1 teaspoon granulated sugar
- 1 teaspoon red wine vinegar
- ½ teaspoon red pepper flakes
Pizza Toppings
- 6 oz. fresh mozzarella roughly chopped or torn
- ¼ cup thinly sliced basil
- 1 tablespoon roughly chopped oregano leaves
Instructions
Crust
- In the bowl of a standing mixer fitted with a dough hook attachment, stir together yeast, sugar, and 1 ½ cups warm water.
- Let the yeast bloom for 5 minutes or until foamy.
- Add in 3 ½ cups flour, 2 tablespoons olive oil, oregano, and basil.
- Turn the mixer on low, and process the dough until it comes away from the sides and the yeast is fragrant, approximately 5 minutes.
- Lightly flour a work surface with the remaining flour and work the mixture into a smooth ball. (Note: You may not need the full ½ cup remaining flour.)
- Grease a large bowl with remaining olive oil, and roll the dough around until moistened. Cover the bowl with plastic wrap, and top with a clean kitchen towel.
- Let rest for 1 hour.
- Divide the dough into 2 pieces and roll them out to 12 inches and approximately ¼-inch thick on parchment paper. Cover with plastic wrap, and let sit for 10 minutes.
- Place a pizza stone or baking sheet in the oven.
- Preheat to 400 degrees.
Pizza Sauce
- Place all of the ingredients into a food processor or high-speed blender. Process until smooth. (Note: You may need to process the sauce in two batches.)
- Margherita Pizza Toppings:
- 6 oz. fresh mozzarella, roughly chopped or torn
- ¼ cup thinly sliced basil
- 1 tablespoon roughly chopped oregano leaves
Baking
- Divide the sauce between the pizzas, leaving a 1-inch border.
- Top with mozzarella.
- Place the pizza on the parchment onto a preheated oven stone or cookie sheet.
- Bake for 15-20 minutes, or until the crust is browned and the cheese is melted and browned.
- Top with fresh basil, and serve.