Perhaps the most-beloved of all kid’s fare: PIZZA! I’ve yet to meet a child who doesn’t like it and most grown-ups feel exactly the same. Don’t let sodium restriction deprive you, homemade pizza is simple to make and is easily adapted to meet a variety of tastes. My older daughter selected this recipe from her copy of Let’s Cook! by Pamela Gwyther, modified slightly for this website. It’s got a great chewy crust, thick chunky topping and great cheesy bite. My kids might not think it’s quite the best they’ve ever had – but then what does compare with the sophisticated taste of Ellios..? ENJOY!
Serves 4.

SODIUM CONTENT: 76.3 mg per serving


1 3/4 c. white bread flour
2 1/4 t. (1 pkg.) dry instant yeast
1 T. olive oil
3/4 c. warm water (lukewarm NOT hot)

1 15-oz. can no-salt-added whole tomatoes, drained and diced
2 T. tomato paste
1 1/2 t. dried Italian seasoning
1/4 t. freshly ground black pepper
4 oz. shredded fresh water-packed mozzarella cheese
1 T. grated parmesan cheese
1/2 T. olive oil


To make the dough, measure the flour and yeast into a mixing bowl and whisk well. Add the oil and warm water and stir to combine. Once a thick dough begins to form, turn the bowl out onto a clean lightly-floured surface and begin to knead, adding a little flour as necessary to prevent dough from sticking to your hands or the work surface. Knead dough 5 minutes, until smooth and elastic. Lightly oil a clean mixing bowl, place dough inside and cover tightly (I like to use plastic wrap secured at the top with a rubber band). Place in a warm spot and allow to rise until dough has doubled in size, about 1 hour.

Once dough has risen, uncover bowl and turn dough out onto a clean, lightly-floured surface. Knead until smooth, about a minute, then gently stretch and roll dough out to form a round approx. 12-inch pizza crust. Transfer crust to a lightly-oiled baking sheet and set aside.

Preheat oven to 425 degrees.

Place diced tomatoes, tomato paste, dried seasoning and ground pepper into a small mixing bowl and stir well to combine. Set aside.

Brush the outer rim of the pizza crust with the olive oil, then place pan on middle rack in oven and bake 10 minutes. Remove from oven. Spoon tomato topping onto the crust, then sprinkle with the shredded mozzarella and grated parmesan. Place on middle rack in oven and bake for 20 minutes. Remove pan from oven and place on wire rack to cool. Cool for 5 minutes before cutting into slices and serving. Also tastes great cold.

Print Friendly and PDF

This entry was posted in Main Dishes. Bookmark the permalink.

9 Responses to Pizza

  1. Victoria says:

    Thank you for this delicious pizza recipe! Your blog is a blessing for me. It has allowed me to enjoy my favorite foods again.

  2. Tracy says:

    I have a quick question- once the dough has risen & is kneaded again, can it be refrigerated for use later? I’d like to make the dough in the morning, refrigerate it as a dough ball, then take it out & bake it later in the day…

    • Christy says:

      Hi Tracy! Great question. I’ve never done it myself, but I do think it would work fine that way. They sell premade dough at our supermarket in precisely the same fashion (risen balls in plastic bags in the refrigerator case), so I can’t see why it wouldn’t work well for you too. If you have a little extra time before baking, I’d suggest taking the dough out and setting it on an oiled plate to at least come back to room temp, if not rise a little more before shaping. Please feel free to write back and let us all know how it goes! Thanks and best of luck! Christy

  3. Jamie says:

    I am so happy I found your blog and this pizza recipe! My 16 year old son was recently diagnosed with Meniere’s and we are struggling with the low/no sodium needs. I look forward to exploring your blog.

  4. Carol Buynak says:

    on this pizza, what is a serving?? thanks

  5. Peter Krull says:

    So happy to find your site and this recipe! I love pizza, but meniere’s severely limits my options. Looking forward to trying your other recipes!!! Thank you very much!

Leave a Reply

Your email address will not be published. Required fields are marked *