Low Sodium Pizza Crust Recipes

Low Sodium Pizza Crust

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Course: Appetizer, Side Dish

Cuisine: American, Italian

Keyword: High Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 266kcal

Author: Clarissa Paimanta, RD

In a large mixing bowl, mix together flour and salt.
In a small liquid measuring cup, add the yeast to the slightly warm water. (Water should be between 105-110°F.) Wait about 5 minutes for the yeast to activate and start bubbling. Add the yeast/water mixture and the olive oil to the dry ingredients and mix with a wooden spoon.
Once the dough starts to come together, turn it out onto a clean worktop and start kneading with your hands. With the palm of your hands, stretch the dough away from you then fold it onto itself. Add a little flour at a time if the dough is too wet or add a tablespoon of water at a time if the dough is too dry. Continue kneading for 5-10 minutes or until the dough is supple and the surface becomes smooth. Alternatively, mix ingredients in a stand mixer using the dough hook attachment.
Lightly oil a large bowl and place dough inside. Let rise for at least 1 hour or until it doubles in size. It may take longer if the temperature in your kitchen is colder.
Once pizza dough has risen, deflate it gently then roll to your desired thickness, shape, and size. Transfer to a parchment lined baking sheet, add your toppings, and bake in a preheated oven at 450℉ for 12-15 minutes or until the crust turns golden brown on the edges. Slice, then serve.

Total time Includes rise and bake time.

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