Say hello to another pizza! This low sodium pizza brings together mushrooms, shallots, a splash of balsamic, and cheeeeeeese for what is sure to be a new favorite.
I often throw together pizzas for a yummy, family-pleasing dinner. And one of the best parts is that even if I find one flavor combo that isn’t kid-friendly, I can still throw together a second pizza with the traditional (salty) toppings for the salt eaters in the house. Oh and if you need to have a quick weeknight meal, you can make the dough ahead a few days earlier (see recipe notes).
This one came together on the very same evening that I first made the Sweet Pepper Pesto Pizza. Pizza night at our house usually consists of one salty pizza and a couple of thrown-together hodge podge pizzas. Fortunately that night I came away with two options that we’ve made several times since. I hope that your family enjoys it as much as ours.
Don’t usually make your own dough? Give it a Try!
Even if you aren’t in the habit of mixing up your own dough, I encourage you to try it out. You might have some trial and error when you are getting started, but the more you do it, the more consistent your results will be. Living on a low sodium diet is really tough and tends to take more effort in the kitchen (like making your own pizza dough). But if you can master making your own pizza dough/bread/rolls, you will have a huge leg-up. A believe it or not, some of the low sodium homemade version will be much better than the salty store-bought ones. A great example is fact that our family would rather eat the low sodium Favorite White Bread than anything salty that we can buy in the store.
PrintShallot & Mushroom Pizza
SODIUM COUNT: 162 per serving; 650 mg in the entire recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Ingredients
Crust:
- 1 ¼ tsp quick rise yeast
- ¼ tsp brown sugar
- ¾ cup warm water ((110°F to 115°F))
- 1 Tbsp olive oil
- 1 Tbsp powdered milk
- 1 ½ to 2 cups flour
- Additional olive oil for shaping the crust
Toppings*:
- ½ tsp olive oil
- 1 large shallot ((thinly sliced))
- 2 cups mushrooms ((sliced))
- ¾ tsp herbs de provence
- 2 tsp balsamic vinegar
- 6 ounces mozzarella cheese**
Instructions
- In a large bowl, whisk together the yeast, brown sugar, water. olive oil, and powdered milk.
- Add the flour, ½ cup at a time, mixing well after each addition. Once you have added enough flour to knead the dough (about 2 ½ cups), place the dough on a floured surface and continue to work in the remaining flour. Knead the dough for about 3-4 minutes.
- Place the dough into a bowl coated with cooking spray and set aside in a warm place covered with a light towel. Let the dough rise until it has doubled in size, about 1 hour.
- Preheat the oven to 425°F. If you are using a baking stone, prepare it by preheating it with the oven. If you are using a baking sheet, prepare it by spraying it with cooking spray.
- After the dough has doubled in size, punch down the dough and set aside while you prepare the toppings.
- While the dough rests, heat the olive oil in a large nonstick skillet over medium heat. When the olive oil is warm, add the shallots and mushrooms and sauté for 7 minutes, or until the shallots and onions have begun to soften. Add the herbs de provence and balsamic vinegar and cook for another 1-2 minutes.
- Coat the dough with a bit of olive oil and slowly stretch it to the desired size (mine is roughly 10″ x 14″). Place the stretched dough onto the baking stone (or sheet). It is easiest to stretch it on a sheet of parchment paper. You can move the entire sheet of parchment to the baking stone (or baking sheet).
- Top the crust evenly with the shallot mixture and top that with cheese. Bake in the preheated oven for about 15 minutes or until the crust is golden and the cheese begins to brown. The shallot mixture will lightly cover the dough. It will not be a very dense covering.
Notes
NUTRITIONAL INFORMATION – Yield: 4 servings, about 2 slices each
Sodium: 162.4 mg, Calories: 384.5, Total Fat: 10.7 g, Saturated Fat: 4.2 g, Cholesterol: 5.0 mg, Carbohydrates: 54.2 g, Fiber: 3.0 g, Sugar: 1.9 g, Protein: 15.5 g.
* This makes enough for light coverage. The toppings will not be very dense. If you prefer more veggies, you may want to double the toppings.
** For nutritional information we used Kraft mozzarella, which has 150 mg sodium per ounce.
You can mix up the dough a few days ahead of time if you’d like. Just follow the instructions up through the step where you let the dough double in size. At that point, you will punch down the dough, cover it, and place it in the refrigerator. Do not use a container with a tight seal (like a jar), as the dough will continue to rise for a few hours after you’ve placed it in the fridge.
Nutrition
- Calories: 385
This recipe is fantastic! I did not have powdered milk so I substituted milk (reducing the water for the amount of milk I added). The crust had wonderful texture and flavor. I doubled the recipe so I was able to put the extra dough in the refrigerator for later this week. I am sure this will become a regular recipe in my home.
★★★★★