50+ Flavorful Friday Low-Sodium Pizza Recipes for a Healthier Slice

Pizza is a beloved comfort food enjoyed by people worldwide. However, for those who are watching their sodium intake, traditional pizza can be a challenge.

The good news is that creating a delicious, low-sodium pizza at home is easier than you might think!

With a few smart ingredient swaps and a little creativity, you can still enjoy your favorite pizza flavors without worrying about excessive salt.

In this blog article, we’ll explore 10 delicious and satisfying low-sodium pizza recipes that are perfect for anyone looking to cut back on their sodium intake while still indulging in a slice of heaven.

From classic Margherita to inventie veggie-loaded pies, there’s something for everyone. Let’s dive in!

50+ Flavorful Friday Low-Sodium Pizza Recipes for a Healthier Slice

Making low-sodium pizza doesn’t mean sacrificing flavor or satisfaction.

With these 10 recipes, you can easily create healthier versions of your favorite pizza dishes, packed with fresh ingredients and savory toppings.

Whether you’re making a simple cheese pizza or a veggie-packed masterpiece, these recipes prove that you don’t need to compromise on taste to enjoy a heart-healthy meal.

So, the next time you’re in the mood for pizza, skip the takeout and try one of these delicious, low-sodium options that your body will thank you for!

Low Sodium Cauliflower Crust Pizza

A keto-friendly, low sodium pizza that swaps traditional dough for a cauliflower crust, making it a perfect option for those looking to control their sodium intake. Packed with flavor, it features a rich tomato sauce, fresh mozzarella, and an array of toppings. Whether you’re trying to reduce sodium for health reasons or simply want a lighter, lower-carb pizza, this dish is a perfect Friday lunch option.

Ingredients:

• 1 medium cauliflower head, riced (or 2 ½ cups cauliflower rice)
• 1 large egg
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup low-sodium tomato sauce
• 1 cup fresh mozzarella, sliced
• Fresh basil leaves (optional)
• Toppings of your choice (e.g., bell peppers, spinach, mushrooms)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Riced cauliflower: Pulse the cauliflower florets in a food processor until they resemble rice-sized grains. Microwave the cauliflower rice for 5 minutes to soften it, then let it cool. Squeeze out excess moisture using a clean towel.
3. In a large bowl, combine the cauliflower rice, egg, shredded mozzarella, Parmesan, garlic powder, oregano, and black pepper. Stir until well combined.
4. Form the mixture into a dough ball and flatten it out onto the parchment-lined baking sheet, shaping it into a round pizza crust.
5. Bake the crust for 15-18 minutes, or until golden and crispy around the edges.
6. Remove from the oven, and spread a thin layer of low-sodium tomato sauce over the crust.
7. Add fresh mozzarella and your favorite toppings. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven, garnish with fresh basil if desired, slice, and enjoy!

This Low Sodium Cauliflower Crust Pizza is an excellent way to enjoy a healthier pizza experience. The cauliflower crust is light and low in carbs, while the low-sodium ingredients ensure that you’re not overloading on salt. It’s a satisfying, guilt-free choice for anyone following a keto or low-sodium diet. The added flexibility of topping choices means you can make it as customized as you like, making this a versatile lunch option for any Friday!

Zucchini Pizza Boats

Zucchini pizza boats are a creative and delicious low-carb alternative to traditional pizza. These zucchini halves serve as the base for your toppings, which are made with fresh, low-sodium ingredients like marinara sauce, mozzarella, and pepperoni. This recipe allows you to enjoy pizza without the crust, keeping it light, low-carb, and healthy.

Ingredients:

• 2 medium zucchinis, halved lengthwise
• ½ cup low-sodium marinara sauce
• 1 cup shredded mozzarella cheese (low sodium)
• 12 slices low-sodium turkey pepperoni
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Scoop out the seeds from the zucchini halves, creating a boat shape, and place them on the baking sheet.
3. Spoon the low-sodium marinara sauce into each zucchini boat, spreading it evenly.
4. Top with shredded mozzarella, sprinkle with oregano and garlic powder, and arrange the turkey pepperoni on top.
5. Bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
6. Remove from the oven, garnish with fresh basil, slice, and serve.

Zucchini pizza boats offer all the flavors of pizza in a low-sodium, low-carb package. The zucchini acts as the perfect stand-in for a traditional crust, while the combination of low-sodium marinara, mozzarella, and turkey pepperoni ensures you’re not compromising on taste. It’s an easy-to-make, satisfying dish that’s perfect for a light lunch on a Friday, without the guilt of excess carbs and sodium.

Grilled Chicken and Veggie Pizza with Almond Flour Crust

This keto-friendly, low-sodium grilled chicken and veggie pizza is topped with lean protein and an assortment of fresh vegetables on a homemade almond flour crust. The almond flour base is low-carb and provides a nutty flavor that pairs wonderfully with the grilled chicken and fresh toppings, making it a satisfying and healthy pizza alternative.

Ingredients:

• 1 ½ cups almond flour
• 1 large egg
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 cooked chicken breast, grilled and shredded
• ½ cup low-sodium tomato sauce
• 1 cup shredded mozzarella cheese (low sodium)
• 1 small bell pepper, sliced thin
• ½ small red onion, thinly sliced
• 1 cup spinach leaves

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, egg, olive oil, garlic powder, oregano, and black pepper. Mix until a dough forms.
3. Roll the dough into a circle on the prepared baking sheet and press it out evenly to about ¼-inch thickness.
4. Bake the crust for 8-10 minutes, or until lightly golden.
5. Remove from the oven and spread the low-sodium tomato sauce over the crust.
6. Top with grilled chicken, shredded mozzarella, bell pepper, onion, and spinach.
7. Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
8. Slice and serve.

This Grilled Chicken and Veggie Pizza with Almond Flour Crust is a perfect choice for anyone seeking a low-sodium, keto-friendly pizza option. The almond flour crust is a great low-carb alternative, while the lean chicken and colorful veggies add a boost of nutrition without piling on excess sodium. It’s a great Friday lunch option that keeps you satisfied and on track with your low-sodium and keto goals, all while enjoying a pizza experience that feels indulgent and delicious.

Low Sodium Pesto Chicken Pizza with Zucchini Crust

A light, flavorful, and keto-friendly pizza option featuring a zucchini-based crust and topped with low-sodium pesto and grilled chicken. This dish offers a satisfying and savory twist on traditional pizza, all while keeping sodium and carbs low. It’s perfect for a Friday lunch when you want something delicious yet healthy and packed with fresh ingredients.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 egg
• 1/4 cup grated Parmesan cheese (low sodium)
• 1/2 cup shredded mozzarella cheese (low sodium)
• 1 tablespoon olive oil
• 1/4 cup low-sodium pesto
• 1 cooked chicken breast, grilled and sliced thin
• 1/4 cup cherry tomatoes, halved
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the grated zucchini, egg, Parmesan cheese, mozzarella, and olive oil. Stir until the mixture becomes dough-like.
3. Spread the mixture onto the parchment paper and shape it into a pizza crust, about 1/4-inch thick.
4. Bake for 15-18 minutes, or until golden and crispy.
5. Remove from the oven and spread the low-sodium pesto evenly over the crust.
6. Top with grilled chicken slices, cherry tomatoes, and a little more mozzarella cheese.
7. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil, slice, and enjoy!

The Low Sodium Pesto Chicken Pizza with Zucchini Crust offers a fresh, flavorful pizza experience with minimal carbs and sodium. The zucchini crust is light and crispy, providing a perfect base for the low-sodium pesto and savory grilled chicken. It’s a satisfying meal that won’t leave you feeling weighed down, making it an ideal choice for a keto-friendly, low-sodium lunch on a Friday.

Turkey and Avocado Lettuce Wrap Pizza

This unique pizza takes the form of a lettuce wrap, creating a light, low-sodium, and low-carb base for all your favorite pizza toppings. It’s perfect for anyone who’s craving a pizza without the crust but still wants to enjoy the flavors of pizza. The turkey, avocado, and fresh veggies add a refreshing touch, while the mozzarella keeps things cheesy.

Ingredients:

• 4 large Romaine lettuce leaves (or any large leafy lettuce)
• ½ cup low-sodium marinara sauce
• 1 cup shredded mozzarella cheese (low sodium)
• 4 slices turkey breast, sliced thin
• ½ avocado, sliced
• 1 small tomato, diced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Fresh basil for garnish (optional)

Instructions:

1. Lay the Romaine lettuce leaves on a flat surface, overlapping slightly if needed to form a sturdy base for your “pizza.”
2. Spread a thin layer of low-sodium marinara sauce over each lettuce leaf.
3. Sprinkle shredded mozzarella evenly on top of the sauce.
4. Add slices of turkey, avocado, and diced tomato on top of the cheese.
5. Season with oregano and garlic powder for added flavor.
6. Garnish with fresh basil leaves and serve immediately, folding the lettuce like a wrap to enjoy.

The Turkey and Avocado Lettuce Wrap Pizza is a fun, creative way to enjoy pizza without any carbs or high sodium. The fresh veggies, turkey, and creamy avocado provide great texture and flavor, while the mozzarella offers the familiar pizza experience. This is an incredibly light, nutritious, and refreshing pizza alternative, making it the perfect option for a low-sodium lunch on a Friday, especially for those on a keto or low-carb diet.

Eggplant Pizza Bites

Eggplant pizza bites are a delightful and low-sodium alternative to traditional pizza. The eggplant slices serve as bite-sized crusts, making them perfect for a lighter, healthier pizza option that’s still packed with flavor. Topped with marinara, mozzarella, and fresh veggies, they provide a satisfying lunch that’s both nutritious and tasty.

Ingredients:

• 1 medium eggplant, sliced into ½-inch rounds
• ½ cup low-sodium marinara sauce
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup red onion, thinly sliced
• ¼ cup bell pepper, thinly sliced
• 1/4 teaspoon dried oregano
• 1 tablespoon olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush both sides of the eggplant slices with olive oil and place them on the prepared baking sheet.
3. Roast the eggplant slices for 15-20 minutes, or until they are tender and slightly golden.
4. Once the eggplant slices are roasted, spoon a small amount of low-sodium marinara sauce onto each slice.
5. Sprinkle shredded mozzarella cheese over the marinara and top with red onion and bell pepper.
6. Return the eggplant pizzas to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven, garnish with fresh basil leaves, and serve immediately.

Eggplant Pizza Bites are a perfect low-sodium, low-carb pizza option that’s great for a Friday lunch. The eggplant slices offer a hearty yet light base, and the combination of marinara, mozzarella, and fresh veggies ensures every bite is packed with flavor. These bite-sized pizza alternatives are easy to make, healthy, and satisfying, making them an excellent choice for those looking for a lighter pizza experience without compromising on taste.

Low Sodium Chicken Alfredo Pizza with Cauliflower Crust

For those who crave the richness of Alfredo sauce on a pizza but want to keep it low-sodium and keto-friendly, this Chicken Alfredo Pizza with Cauliflower Crust is the perfect solution. The cauliflower crust is light and flavorful, while the creamy Alfredo sauce, grilled chicken, and a sprinkle of mozzarella make for a decadent yet healthy alternative to traditional pizza. It’s a great Friday lunch for those watching their sodium and carb intake.

Ingredients:

• 1 medium cauliflower, riced (or 2 ½ cups cauliflower rice)
• 1 large egg
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup grated Parmesan cheese (low sodium)
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup low-sodium Alfredo sauce
• 1 cooked chicken breast, grilled and sliced thin
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Rice the cauliflower by pulsing florets in a food processor until finely chopped. Microwave the cauliflower rice for 5 minutes, then let it cool. Once cooled, squeeze out any excess moisture using a clean towel.
3. In a bowl, combine the cauliflower rice, egg, mozzarella cheese, Parmesan cheese, garlic powder, oregano, black pepper, and olive oil. Mix until a dough forms.
4. Spread the mixture onto the prepared baking sheet, forming a round pizza crust.
5. Bake for 15-18 minutes, or until golden and crispy around the edges.
6. Remove the crust from the oven and spread a thin layer of low-sodium Alfredo sauce over the top.
7. Add grilled chicken slices and sprinkle with additional mozzarella cheese.
8. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh parsley, slice, and enjoy!

The Low Sodium Chicken Alfredo Pizza with Cauliflower Crust is the perfect way to indulge in a rich, creamy pizza without all the carbs and sodium. The cauliflower crust provides a light base that complements the savory Alfredo sauce and tender grilled chicken. It’s a satisfying and delicious lunch that fits seamlessly into a low-sodium, keto-friendly lifestyle, making it a great option for a flavorful Friday meal.

Caprese Pizza with Almond Flour Crust

A light and refreshing pizza that celebrates the classic flavors of a Caprese salad, this Caprese Pizza with Almond Flour Crust is low-carb, low-sodium, and perfect for anyone following a keto diet. The almond flour crust provides a nutty, low-carb base, while fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze bring vibrant, delicious flavor in every bite.

Ingredients:

• 1 ½ cups almond flour
• 1 large egg
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 cup fresh mozzarella, sliced
• 1 medium tomato, sliced
• ¼ cup fresh basil leaves
• 1 tablespoon balsamic glaze
• Salt (optional, very small pinch)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, egg, olive oil, garlic powder, oregano, and black pepper. Mix until a dough forms.
3. Roll the dough into a circle on the prepared baking sheet and press it out evenly to about ¼-inch thickness.
4. Bake the crust for 8-10 minutes, or until lightly golden.
5. Remove the crust from the oven and arrange slices of fresh mozzarella and tomato on top.
6. Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. After baking, drizzle with balsamic glaze and sprinkle with fresh basil leaves.
8. Slice, serve, and enjoy!

The Caprese Pizza with Almond Flour Crust offers a fresh, light, and flavorful pizza experience that’s both low-sodium and keto-friendly. The almond flour crust provides a satisfying and nutty base, while the fresh mozzarella, tomatoes, and basil bring all the delicious flavors of a traditional Caprese salad to your pizza. With the added balsamic glaze, this pizza feels indulgent but remains healthy, making it a perfect choice for a Friday lunch.

Low Sodium Spinach and Artichoke Chicken Pizza

Spinach and artichoke dip meets pizza in this low-sodium, keto-friendly creation. With a cauliflower crust, lean chicken breast, and a creamy spinach-artichoke topping, this pizza is both comforting and nutritious. It’s perfect for those who love the flavors of a spinach-artichoke dip but want a lighter, low-sodium, and low-carb alternative to the traditional dip.

Ingredients:

• 1 medium cauliflower head, riced (or 2 ½ cups cauliflower rice)
• 1 large egg
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup grated Parmesan cheese (low sodium)
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ½ cup low-sodium cream cheese
• ½ cup spinach, sautéed and drained
• ½ cup canned artichokes, drained and chopped
• 1 cooked chicken breast, grilled and sliced thin

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Rice the cauliflower by pulsing florets in a food processor until finely chopped. Microwave the cauliflower rice for 5 minutes, then let it cool. Once cooled, squeeze out excess moisture using a clean towel.
3. In a bowl, combine the cauliflower rice, egg, mozzarella, Parmesan, garlic powder, oregano, black pepper, and olive oil. Mix until a dough forms.
4. Spread the dough onto the prepared baking sheet and shape it into a round pizza crust.
5. Bake for 15-18 minutes, or until golden and crispy.
6. In a separate bowl, mix the low-sodium cream cheese with sautéed spinach and chopped artichokes until smooth and creamy.
7. Once the cauliflower crust is done, spread the spinach-artichoke mixture over the crust.
8. Top with grilled chicken slices and a little more shredded mozzarella.
9. Return the pizza to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
10. Slice and serve!

The Low Sodium Spinach and Artichoke Chicken Pizza is a healthier take on a classic comfort food, combining the creamy goodness of spinach-artichoke dip with the savory flavors of pizza. The cauliflower crust keeps things light, while the chicken adds protein and the spinach-artichoke mixture offers a rich and creamy topping without the high sodium. This pizza is a great low-sodium, keto-friendly option for a Friday lunch, delivering all the flavors you love in a healthier package.

Low Sodium Bacon and Avocado Cauliflower Crust Pizza

For pizza lovers who want to enjoy the crispy and savory flavors of bacon and avocado without all the extra sodium, this Low Sodium Bacon and Avocado Cauliflower Crust Pizza is an excellent choice. The cauliflower crust is both low-carb and packed with flavor, and the combination of crispy bacon, creamy avocado, and fresh ingredients makes for a satisfying meal that’s light yet indulgent.

Ingredients:

• 1 medium cauliflower, riced (or 2 ½ cups cauliflower rice)
• 1 large egg
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup grated Parmesan cheese (low sodium)
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 4 slices low-sodium bacon, cooked crispy and crumbled
• ½ avocado, sliced
• ¼ cup cherry tomatoes, halved
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Rice the cauliflower by pulsing florets in a food processor until finely chopped. Microwave the cauliflower rice for 5 minutes, then let it cool. Once cooled, squeeze out excess moisture using a clean towel.
3. In a bowl, combine the cauliflower rice, egg, mozzarella, Parmesan, garlic powder, oregano, black pepper, and olive oil. Stir until a dough forms.
4. Spread the dough mixture evenly onto the parchment paper, shaping it into a pizza crust.
5. Bake for 15-18 minutes, or until golden and crispy around the edges.
6. Once the crust is done, sprinkle the crispy bacon on top and arrange the avocado slices and cherry tomatoes.
7. Return the pizza to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh parsley, slice, and enjoy!

The Low Sodium Bacon and Avocado Cauliflower Crust Pizza provides the perfect balance of crispy bacon, creamy avocado, and light cauliflower crust. By using low-sodium ingredients, you can enjoy all the rich flavors of this pizza without compromising your sodium intake. It’s a great choice for a Friday lunch when you’re looking for something indulgent but healthy and satisfying.

Low Sodium Pepperoni and Mushroom Zucchini Crust Pizza

If you’re a fan of classic pizza toppings but want to keep things low-carb and low-sodium, this Pepperoni and Mushroom Zucchini Crust Pizza is a perfect choice. The zucchini crust offers a tender, low-carb base, while the combination of pepperoni, mushrooms, and a sprinkle of cheese creates a delicious, classic pizza experience that’s easy on your sodium intake.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 large egg
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup grated Parmesan cheese (low sodium)
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• ¼ cup low-sodium tomato sauce
• 10 slices low-sodium turkey pepperoni
• ½ cup mushrooms, sliced thin

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Grate the zucchinis and squeeze out as much moisture as possible using a clean towel.
3. In a large bowl, combine the grated zucchini, egg, mozzarella, Parmesan, garlic powder, oregano, and black pepper. Stir until a dough forms.
4. Spread the mixture onto the prepared baking sheet, shaping it into a pizza crust about ¼ inch thick.
5. Bake for 15-18 minutes, or until golden and crispy.
6. Once the crust is done, spread a thin layer of low-sodium tomato sauce over the top.
7. Add slices of turkey pepperoni and mushrooms, then sprinkle with a little more mozzarella cheese.
8. Return the pizza to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
9. Slice, serve, and enjoy!

The Low Sodium Pepperoni and Mushroom Zucchini Crust Pizza is a delicious way to enjoy your favorite pizza toppings while keeping things low in sodium and carbs. The zucchini crust is a great alternative to traditional pizza dough, providing a healthy base that doesn’t compromise on taste. Whether you’re following a low-sodium, keto, or low-carb diet, this pizza is sure to satisfy your cravings without the added guilt.

Low Sodium Margherita Pizza with Cauliflower Crust

A classic Margherita pizza gets a healthy makeover with this low-sodium, keto-friendly version that uses a cauliflower crust. The combination of fresh mozzarella, tomato, and basil creates a simple yet delicious pizza experience. Perfect for a Friday lunch, this Margherita pizza is light, flavorful, and low in sodium, allowing you to enjoy a traditional favorite while maintaining a healthy lifestyle.

Ingredients:

• 1 medium cauliflower, riced (or 2 ½ cups cauliflower rice)
• 1 large egg
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup grated Parmesan cheese (low sodium)
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup low-sodium tomato sauce
• 1 cup fresh mozzarella, sliced
• 1 medium tomato, sliced thin
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Rice the cauliflower by pulsing florets in a food processor until finely chopped. Microwave the cauliflower rice for 5 minutes, then let it cool. Once cooled, squeeze out any excess moisture using a clean towel.
3. In a bowl, combine the cauliflower rice, egg, shredded mozzarella, Parmesan, garlic powder, oregano, black pepper, and olive oil. Stir until a dough forms.
4. Spread the dough mixture evenly onto the parchment paper, shaping it into a round pizza crust.
5. Bake the crust for 15-18 minutes, or until golden and crispy.
6. Once the crust is done, spread a thin layer of low-sodium tomato sauce over the top.
7. Layer the fresh mozzarella and tomato slices on top, then return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh basil leaves.
9. Slice and serve!

The Low Sodium Margherita Pizza with Cauliflower Crust is a simple yet flavorful dish that allows you to enjoy the classic pizza flavor with a healthier twist. The cauliflower crust offers a low-carb and low-sodium base, while the fresh mozzarella, tomato, and basil toppings bring everything together in a light, refreshing way. This pizza is a perfect choice for those following a low-sodium, keto, or low-carb diet, providing a delicious, guilt-free option for your Friday lunch.

Low Sodium Chicken Bacon Ranch Pizza with Zucchini Crust

A satisfying pizza that blends the creamy richness of ranch with crispy bacon and tender chicken, all on a zucchini-based crust. This Low Sodium Chicken Bacon Ranch Pizza is perfect for those craving a savory, comfort-food-inspired dish but want to keep it low-carb and low-sodium. The zucchini crust provides a healthy base, while the bacon and chicken offer the protein you need for a fulfilling lunch.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1 large egg
• 1/4 cup shredded mozzarella cheese (low sodium)
• 1/4 cup grated Parmesan cheese (low sodium)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium ranch dressing
• 1 cooked chicken breast, grilled and sliced thin
• 4 slices low-sodium turkey bacon, cooked and crumbled
• 1/4 cup green onions, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Grate the zucchinis and squeeze out excess moisture using a clean towel.
3. In a large bowl, mix the grated zucchini, egg, mozzarella cheese, Parmesan cheese, olive oil, garlic powder, oregano, and black pepper until well combined.
4. Spread the zucchini mixture onto the parchment paper and shape it into a pizza crust.
5. Bake the crust for 15-18 minutes, or until golden and crispy around the edges.
6. Once the crust is ready, spread a thin layer of low-sodium ranch dressing over the top.
7. Layer the sliced chicken and crumbled bacon evenly over the ranch dressing.
8. Return the pizza to the oven and bake for an additional 5-7 minutes, until everything is heated through and the cheese is melted.
9. Garnish with chopped green onions and serve!

The Low Sodium Chicken Bacon Ranch Pizza with Zucchini Crust is a flavorful, low-carb alternative to the classic comfort food. The zucchini crust provides a light base, while the ranch, chicken, and bacon deliver all the savory goodness you love in a pizza. This dish is perfect for anyone on a keto or low-sodium diet, making it a delicious and satisfying option for your Friday lunch.

Low Sodium BBQ Chicken Pizza with Almond Flour Crust

This Low Sodium BBQ Chicken Pizza offers a smoky, sweet twist on pizza, using a low-carb almond flour crust and low-sodium barbecue sauce. With tender grilled chicken, red onions, and mozzarella cheese, it’s a perfect pizza to satisfy your cravings while staying within your sodium and carb limits. The almond flour crust is nutty and crisp, complementing the BBQ chicken toppings beautifully.

Ingredients:

• 1 ½ cups almond flour
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium BBQ sauce
• 1 cooked chicken breast, shredded
• 1/4 cup red onions, thinly sliced
• 1 cup shredded mozzarella cheese (low sodium)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, egg, olive oil, garlic powder, oregano, and black pepper until a dough forms.
3. Roll the dough out onto the prepared baking sheet, shaping it into a round pizza crust about ¼-inch thick.
4. Bake the crust for 10-12 minutes, or until golden and slightly firm.
5. In a bowl, combine the shredded chicken with the low-sodium BBQ sauce.
6. Once the crust is done, spread the BBQ chicken mixture evenly over the top.
7. Sprinkle the sliced red onions and mozzarella cheese over the chicken.
8. Return the pizza to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro and slice to serve.

The Low Sodium BBQ Chicken Pizza with Almond Flour Crust is a smoky, sweet, and savory treat that’s both low-carb and low-sodium. The almond flour crust adds a crunchy, nutty base, while the BBQ chicken and mozzarella bring plenty of rich flavor. It’s a perfect Friday lunch option for those on a keto diet or anyone looking for a healthier, low-sodium alternative to traditional pizza.

Low Sodium Shrimp and Pesto Pizza with Cauliflower Crust

This Low Sodium Shrimp and Pesto Pizza with Cauliflower Crust offers a unique and fresh take on pizza, combining the flavors of creamy pesto, succulent shrimp, and a cauliflower crust that’s both low-carb and healthy. It’s light, savory, and packed with protein, making it the perfect choice for a keto-friendly, low-sodium lunch.

Ingredients:

• 1 medium cauliflower, riced (or 2 ½ cups cauliflower rice)
• 1 large egg
• 1 cup shredded mozzarella cheese (low sodium)
• ¼ cup grated Parmesan cheese (low sodium)
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup low-sodium pesto sauce
• 8-10 cooked shrimp, peeled and deveined
• 1/4 cup cherry tomatoes, halved
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Rice the cauliflower by pulsing florets in a food processor until finely chopped. Microwave the cauliflower rice for 5 minutes, then let it cool. Once cooled, squeeze out excess moisture using a clean towel.
3. In a bowl, mix the cauliflower rice, egg, mozzarella, Parmesan, garlic powder, oregano, black pepper, and olive oil until a dough forms.
4. Spread the dough mixture onto the parchment paper and shape it into a round pizza crust.
5. Bake the crust for 15-18 minutes, or until golden and crispy around the edges.
6. Once the crust is ready, spread a thin layer of low-sodium pesto sauce over the top.
7. Arrange the cooked shrimp and cherry tomatoes on the pizza.
8. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves, slice, and serve!

The Low Sodium Shrimp and Pesto Pizza with Cauliflower Crust offers a fresh and flavorful pizza that’s light yet satisfying. The cauliflower crust provides a healthy, low-carb base, while the shrimp and pesto create a delicious combination of savory and aromatic flavors. It’s the perfect choice for anyone looking for a low-sodium, keto-friendly pizza option for a light and flavorful Friday lunch.]

Note: More recipes are coming soon!