Crispy Low-Sodium 'Parmesan' Pizza Crust

Staff Writer
Crispy Low-Sodium 'Parmesan' Pizza Crust

Not only does this recipe fulfill its duties as a pizza crust, but it incorporates the peppery flavor we love from Parmesan without the sodium.

2
Servings
1223
Calories Per Serving
Deliver Ingredients
Makes
2 pizza crusts

Notes

To read more recipes, advice, and other low-sodium shenanigans from Sodium Girl, visit her website

Ingredients

  • 2 Teaspoons dry yeast
  • 1/2 Cup lukewarm water
  • 3 1/2 Cups all-purpose flour
  • 1/2 Cup semolina flour
  • 1 Tablespoon nutritional yeast
  • 1/4 Teaspoon black pepper
  • 1/4 Teaspoon salt-free garlic powder
  • 1/4 Teaspoon dried oregano
  • 3/4 Cups cold water
  • 1/4 Cup olive oil

Directions

Preheat the oven to 425 degrees.

You can make this dough in a large bowl with your hands or by using a stand-up mixer with a dough hook for more man power. Either way, begin by stirring yeast and lukewarm water together in a bowl (or directly in your mixer). Add ¼ cup of the all-purpose flour and ¼ cup of the semolina. Mix well with a whisk and let it sit until bubbly, about 15 minutes.

Combine the remaining flour, semolina, nutritional yeast, black pepper, garlic powder, and dried oregano in another bowl. Then add these dry ingredients to the yeast mixture,  adding the cold water and olive oil as well. Stir to combine, and knead all the ingredients until it forms a ball. It will take a few minutes to come together, so be patient. As for texture, the dough shouldn’t be dry but not too sticky either. Add a little extra flour if it is too wet or a touch of water if it is too dry. Then, cover the dough with plastic wrap and let it rise in a warm corner of your kitchen until doubled in size, about 1 hour.

When it’s pizza time, lightly flour your work surface and divide the dough into 2 equal balls. Let the divided dough balls rest for 20 minutes and then use your hand or a rolling pin to stretch them out into 10-inch disks.

Put the dough on a pizza stone or a baking tray on the middle rack of the oven and cook until slightly crispy, about 5-8 minutes. Take out the crust and slather on your low-sodium sauce and chosen toppings. Then place the pie back in the oven until crust is golden brown, about 8-10 minutes. Let it cool, slice, and serve.
 

Parmesan Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Parmesan Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Nutritional Facts

Total Fat
30g
46%
Sugar
1g
N/A
Saturated Fat
4g
21%
Protein
34g
67%
Carbs
202g
67%
Vitamin A
0.2µg
N/A
Vitamin B12
4µg
65%
Vitamin B6
5mg
100%
Vitamin E
4mg
22%
Vitamin K
18µg
23%
Calcium
50mg
5%
Fiber
11g
43%
Folate (food)
188µg
N/A
Folate equivalent (total)
761µg
100%
Folic acid
457µg
N/A
Iron
11mg
63%
Magnesium
85mg
21%
Monounsaturated
20g
N/A
Niacin (B3)
44mg
100%
Phosphorus
321mg
46%
Polyunsaturated
4g
N/A
Potassium
361mg
10%
Riboflavin (B2)
6mg
100%
Sodium
16mg
1%
Thiamin (B1)
7mg
100%
Zinc
4mg
26%

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