Delicious No Sodium Pizza Crust; Pizza Night Doesn’t get any better than this!
The Perfect No Sodium Pizza Crust: Soft, Easy, and Delicious!
Pizza lovers rejoice! If you’re on a low sodium diet, you no longer have to miss out on your favorite comfort food. After searching high and low for the perfect pizza crust recipe, I’ve found the one that will make your taste buds sing. This no sodium pizza crust is incredibly soft, easy to make, and a delightful base for all your favorite toppings. My husband, who has always loved pizza, missed it dearly when we started our low sodium journey. Determined to bring back his beloved dish to our table, I embarked on a mission to find the best no sodium pizza crust. And let me tell you, this recipe is the one!
Why You’ll Love This Crust
This pizza crust is everything you want it to be: soft, delicious, and simple to prepare. With just a few ingredients and some basic steps, you can have a delightful pizza base ready to be topped with your favorite ingredients.
Ingredients:
- 1 1/4 cups warm water
- 1 Tbsp sugar
- 1 packet instant yeast
- 3 Tbsp olive oil
- 3 cups all-purpose flour
Instructions:
- Prepare the Yeast Mixture:
- Heat the water and sugar to the optimal temperature (check your instant yeast packet for specifics).
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Cover with a clean, dry towel and let it sit for about 7 minutes until the yeast becomes frothy and grows.
- Mix the Dough:
- Add the olive oil to the yeast mixture.
- Gradually add the flour, 1/2 cup at a time, mixing well between each addition. Continue adding flour until the dough pulls away from the sides of the bowl but remains slightly sticky.
- Let the Dough Rise:
- Grease a large bowl and scrape the dough into it, turning to coat the dough in oil.
- Cover the bowl with plastic wrap and a towel. Let the dough rise at room temperature until it doubles in size, about 1 hour.
- Shape the Dough:
- Turn the dough out onto a well-floured surface. Pull the dough around to the bottom, stretching it to create a smooth ball.
- Cut the dough into two equal portions and roll each piece into your desired pizza size and shape. (easily makes two 13” round crusts)
- Par Bake the Crust:
- Preheat your oven to 425°F.
- Place the rolled-out dough on a parchment-lined baking pan. Poke the dough with a fork to prevent air bubbles.
- Par bake the crust for 8-10 minutes. This step ensures a crispier bottom.
- Assemble and Bake:
- Add your favorite no or low sodium toppings.
- Bake at 425°F for 15-18 minutes or until the crust is golden brown.
Tips for Perfect Pizza Crust:
- Always heat the water to the recommended temperature range indicated on your instant yeast packet. This ensures that the yeast is activated properly.
- Lining the baking pan with parchment paper helps prevent the dough from sticking.
- Par baking the crust gives you a nice, crispy bottom that holds up well to toppings.
- Pair this crust with my low sodium pizza sauce recipe for a fully low sodium pizza experience.
Enjoy Your Pizza!
This no sodium pizza crust will become a staple in your kitchen. With this no-sodium pizza crust recipe, you won’t have to miss out on enjoying your favorite pizza. The crust is soft, easy to make, and perfectly complements any toppings you choose. My husband couldn’t be happier, and I’m thrilled to share this recipe with you so you can enjoy delicious, homemade pizza without compromising your low sodium diet. Enjoy!
The Perfect No Sodium Pizza Dough
Equipment
- 1 stand mixer optional
- 2 pizza baking pans
- Parchment Paper optional
Ingredients
- 1 1/4 cups warm water
- 1 Tbsp sugar
- 1 pkt instant yeast
- 3 Tbsp olive oil or oil of choice
- 3 cups all-purpose flour approximate
Instructions
- Heat water and sugar to optimal temperature (refer to instant yeast packet label)
- In a bowl of a stand mixer, combine the water, sugar and yeast.
- Cover mixture with a clean dry towel.
- Let mixture sit approximately 7 minutes for yeast to grow and becomes frothy.
- Add in the olive oil.
- Add the flour to the yeast mixture, 1/2 cup at a time (mixing well between additions).
- Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky.
- Grease a large bowl.
- Scrape the dough into the bowl.
- Turn the dough to coat it in oil.
- Cover the bowl with plastic wrap and towel.
- Let the dough rise at room temperature until doubled, about 1 hour.
- Turn the dough out onto a well-floured surface.
- Pull the dough around to the bottom, stretching it to create a smooth ball.
- Cut the dough into 2 equal portions.
- Roll out the dough into desired pizza shape.
- Add desired toppings.
- Bake at 425°F for 15-18 minutes or until crust is golden brown.
Notes
- poke dough with fork to help with any air bubbles
- Par Bake crust for 8-10 minutes- This will help make the bottom more crispy
- Line baking pan with Parchment paper to help keep dough from sticking
- Be sure to heat water to the recommended temperature range per the instant yeast packet label so to not kill the yeast