Make your par-baked crust and toppings in advance and this low sodium pizza can come together in 20 minutes.
Servings: Makes 1 ten-inch pizza
Sodium: 118 mg per pizza
Time: 20 minutes with prepared crust and toppings made in advance
1 ten-inch pizza crust
1 tablespoon caramelized shallots in oil
4 tablespoons pizza sauce
2 ounces Italian sausage
2 cups raw chopped kale
1 teaspoon olive oil, plus more for drizzling over finished pizza
1 slice (28 g) of low sodium Swiss cheese, torn in small pieces
1) If using a par-baked crust, preheat oven to 425°F. For an uncooked crust, preheat oven to 475°F.
2) Saute kale in a skillet over medium heat with 1 teaspoon olive oil until wilted, about 5 minutes. Once the kale is cool to the touch, squeeze until dry.
3) Top crust with caramelized shallots, pizza sauce, Italian sausage, kale and cheese. Bake on a parchment lined baking sheet until cheese is melted and crust is golden brown, about 10-13 minutes. Drizzle with olive oil after the pizza comes out of the oven.
-I'm not here to hate on Domino's or any other pizza restaurant, but just for purposes of comparison, a 10-inch sausage and cheese pizza at Domino's has 2,580 mg of sodium. This entire pizza has just 118 mg of sodium, and in my very biased opinion, much more flavor.
-Swiss cheese is one of the few foods we eat with salt added. I've never seen salt free Swiss cheese, but most Swiss cheese has about 40-64 mg of sodium per 28 g slice. Part-skim mozzarella, the cheese often added to pizza, has about 160 mg of sodium for the same serving size. Just a little bit of melted Swiss cheese adds so much flavor to pizza without adding too much sodium. Fresh mozzarella can also be low sodium, but check the labels because this can vary significantly between brands. At some point I'm going to try making my own salt free mozzarella. Stay tuned!