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The holidays are a time for celebration, good food, and creating memories with family and friends. However, if you’re watching your sodium intake, holiday meals can sometimes feel like a challenge.
Thankfully, there’s a delicious solution—low sodium pizza! Pizza is a crowd-pleaser, and by making a few simple swaps, you can create a healthier version that still packs all the flavor.
Whether you’re hosting a holiday party, looking for a lighter meal, or just want to treat yourself, these 45+ low sodium pizza recipes will make your celebrations both tasty and heart-healthy.
From veggie-packed pies to savory alternatives, each recipe is designed to minimize sodium without compromising on taste.
Let’s dive into the world of festive, guilt-free pizza!
45+ Delicious and Healthy Holiday Low Sodium Pizza Recipes You’ll Love
As you enjoy the festive season, there’s no need to feel restricted by dietary concerns. With these 45+ low sodium pizza recipes, you can indulge in all the flavors you love while maintaining a healthier lifestyle.
From creative crusts to flavorful toppings, these recipes prove that healthy eating doesn’t have to mean sacrificing taste.
Whether you’re preparing for a holiday gathering or simply enjoying a cozy meal at home, these low sodium pizzas will make your holiday spread both delicious and nourishing.
So, gather your ingredients, fire up the oven, and get ready to enjoy a flavorful holiday season—one slice at a time!
Low-Sodium Cauliflower Crust Pizza with Fresh Veggies
This cauliflower crust pizza is a delicious, low-sodium alternative to traditional pizza. It combines the flavors of fresh vegetables and a keto-friendly, low-carb crust made from cauliflower. It’s perfect for a light lunch or a healthier take on pizza without compromising on taste.
Ingredients:
- 1 medium cauliflower head (or 1 bag of cauliflower rice)
- 1 cup shredded mozzarella cheese
- 1 egg
- 2 tablespoons almond flour
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 cup fresh spinach
- 1/2 cup bell peppers, thinly sliced
- 1/4 cup mushrooms, thinly sliced
- 1/2 cup low-sodium tomato sauce (or homemade)
- 1/2 cup shredded mozzarella cheese (for topping)
Instructions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- If using a whole cauliflower, rice it in a food processor. Microwave for 8-10 minutes, then allow it to cool. Squeeze out any excess moisture using a kitchen towel or cheesecloth.
- In a large mixing bowl, combine the cauliflower rice, shredded mozzarella, egg, almond flour, garlic powder, and oregano. Mix well until the dough forms.
- Transfer the dough onto the prepared baking sheet and press it into a round shape, about 1/4-inch thick.
- Bake for 15-20 minutes, or until the crust is golden and firm.
- Remove from the oven and spread a thin layer of low-sodium tomato sauce over the crust.
- Top with spinach, bell peppers, mushrooms, and the remaining mozzarella cheese.
- Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Let the pizza cool for a couple of minutes, then slice and serve.
This cauliflower crust pizza is a perfect holiday dish, bringing all the satisfaction of pizza with none of the guilt. The low-sodium ingredients and fresh veggies keep it healthy and light, making it ideal for those on a low-sodium, keto, or low-carb diet. It’s also versatile—swap out veggies or cheeses according to personal preferences. Enjoy a pizza experience without compromising your health goals.
Zucchini Pizza Bites with Pesto and Ricotta
Zucchini pizza bites are a creative, low-sodium, and keto-friendly alternative to traditional pizza. With a simple zucchini base, these bites are topped with homemade pesto and creamy ricotta cheese. This bite-sized, fresh dish is perfect for a holiday lunch or as a healthy appetizer.
Ingredients:
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 1/2 cup homemade or low-sodium store-bought pesto
- 1/2 cup ricotta cheese
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon dried oregano
- Fresh basil leaves (for garnish)
- Olive oil spray
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lightly spray the zucchini slices with olive oil and arrange them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the zucchini is tender and slightly golden.
- Remove from the oven and top each zucchini round with a spoonful of pesto and a dollop of ricotta cheese.
- Add a cherry tomato half to each bite and sprinkle with shredded Parmesan and dried oregano.
- Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh basil, and serve immediately.
These zucchini pizza bites are a low-sodium, keto-friendly alternative that offers a refreshing and satisfying option for the holiday season. The pesto and ricotta combination provides creamy, savory flavors, while the zucchini offers a light, nutritious base. These bites are perfect for guests or a quick meal, and you can adjust the toppings based on what you have available. They’re a healthy way to enjoy a pizza-like experience while keeping things low-carb and low-sodium.
Chicken and Avocado Low-Sodium Pizza
This low-sodium chicken and avocado pizza is a perfect keto-friendly dish for lunch or a light holiday meal. The combination of lean grilled chicken, creamy avocado, and fresh vegetables on a cauliflower crust gives you a satisfying, healthy pizza without the extra carbs or sodium.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 pound chicken breast, grilled and sliced thin
- 1 ripe avocado, sliced
- 1/2 cup low-sodium tomato sauce
- 1 tablespoon olive oil
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup feta cheese (optional)
- Fresh cilantro for garnish
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- For the cauliflower crust, rice the cauliflower if using a whole head, then microwave for 8-10 minutes and cool. Squeeze out excess moisture and combine with mozzarella cheese, egg, and seasoning. Press the dough onto the baking sheet and bake for 15-20 minutes until golden.
- While the crust is baking, heat olive oil in a pan over medium heat and sauté the red onion slices until soft and translucent, about 3-4 minutes. Season with cumin, salt, and pepper.
- Once the cauliflower crust is done, spread a thin layer of low-sodium tomato sauce over the top.
- Layer on the grilled chicken, sautéed onions, and a sprinkle of mozzarella and feta cheese (if using).
- Return to the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with sliced avocado and fresh cilantro before serving.
This chicken and avocado low-sodium pizza is a deliciously light, keto-friendly option that combines the richness of avocado with lean chicken for a satisfying and filling meal. The cauliflower crust serves as a great base, offering a low-carb, nutritious alternative to traditional pizza dough. Whether for a holiday lunch or a weeknight meal, this recipe is easy to make and sure
Eggplant and Goat Cheese Low-Sodium Pizza
This eggplant and goat cheese pizza offers a light, keto-friendly, and low-sodium option for those looking for a healthy twist on pizza. The savory eggplant slices act as the base, while the tangy goat cheese pairs perfectly with fresh tomatoes and a drizzle of balsamic glaze. It’s perfect for a holiday meal when you’re craving pizza but want to keep things light and nutritious.
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1/2 cup low-sodium tomato sauce
- 1/2 cup crumbled goat cheese
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon balsamic glaze
- Fresh basil leaves for garnish
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange the eggplant slices on the baking sheet and brush them lightly with olive oil. Sprinkle with salt, pepper, and dried oregano.
- Bake the eggplant for 20-25 minutes, flipping halfway through, until they are tender and slightly golden.
- Remove the eggplant from the oven and spread a thin layer of low-sodium tomato sauce on top of each slice.
- Sprinkle crumbled goat cheese and top with cherry tomato halves.
- Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
This eggplant and goat cheese pizza is a wonderful low-sodium, keto-friendly choice that captures the essence of pizza in a healthier way. The eggplant slices provide a satisfying base while the tangy goat cheese and fresh tomatoes add bursts of flavor. This recipe is a great option for a holiday meal when you want to enjoy pizza without overindulging in carbs or sodium. It’s a perfect combination of savory, fresh, and light ingredients that will leave you feeling satisfied.
Turkey and Spinach Pesto Pizza
This turkey and spinach pesto pizza is a low-sodium, keto-friendly alternative that combines lean turkey with nutrient-packed spinach and a rich pesto sauce. The cauliflower crust serves as a low-carb base, making it a great lunch or dinner option for those looking for a healthier, lighter pizza.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 cup homemade or low-sodium pesto
- 1/2 pound ground turkey
- 2 cups fresh spinach, wilted
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower and microwaving it for 8-10 minutes, squeezing out the moisture, and combining it with mozzarella cheese and egg. Press it into the baking sheet and bake for 15-20 minutes until golden.
- While the crust bakes, cook the ground turkey in a pan over medium heat with a bit of olive oil. Season with salt and pepper and cook until fully browned.
- Once the crust is done, spread a thin layer of pesto sauce over the top.
- Add the cooked turkey, wilted spinach, and red onion slices on top of the crust.
- Sprinkle with shredded mozzarella cheese and return the pizza to the oven to bake for another 5-7 minutes or until the cheese is melted.
- Slice and serve, garnished with extra spinach or basil if desired.
This turkey and spinach pesto pizza is a flavorful, low-sodium, and keto-friendly choice that satisfies pizza cravings while keeping things healthy. The combination of lean turkey and fresh spinach gives a boost of protein and nutrients, while the pesto sauce adds a vibrant, aromatic touch. This pizza makes a great meal for anyone looking for a lighter, low-carb version of their favorite comfort food, especially during the holidays when indulgence is tempting.
Shrimp and Avocado Cauliflower Crust Pizza
This shrimp and avocado cauliflower crust pizza is an elegant and nutritious take on traditional pizza, offering a low-sodium and keto-friendly alternative. The combination of succulent shrimp, creamy avocado, and a cauliflower crust creates a satisfying meal that is light but full of flavor. Perfect for a special occasion or a holiday lunch.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 cup low-sodium tomato sauce
- 1 ripe avocado, sliced
- 1/4 cup shredded mozzarella cheese
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon lime juice
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower and microwaving for 8-10 minutes, squeezing out excess moisture, and mixing it with mozzarella and egg. Press it into the baking sheet and bake for 15-20 minutes until golden.
- While the crust bakes, heat olive oil in a skillet over medium heat. Season the shrimp with garlic powder, salt, and pepper, then cook for 2-3 minutes on each side until pink and fully cooked.
- Once the crust is done, spread a thin layer of low-sodium tomato sauce over the base.
- Top with the cooked shrimp, sliced avocado, and a sprinkle of shredded mozzarella cheese.
- Return the pizza to the oven for an additional 5-7 minutes, or until the cheese is melted.
- Remove from the oven and drizzle with lime juice, then garnish with fresh cilantro before serving.
This shrimp and avocado cauliflower crust pizza is a refreshing, light, and low-sodium option that combines the delicate flavor of shrimp with the creaminess of avocado. The cauliflower crust adds a low-carb, nutritious base, while the fresh cilantro and lime juice provide a burst of zest. This recipe is perfect for anyone seeking a healthy alternative to traditional pizza, and it’s an ideal choice for a holiday meal when you want to impress guests with something a little different yet delicious.
Spinach and Artichoke Low-Sodium Pizza
This spinach and artichoke low-sodium pizza offers a creamy, flavorful option that’s perfect for a light lunch or holiday meal. Using a cauliflower crust, the pizza is topped with a rich spinach and artichoke mixture, creating a savory and satisfying low-carb, low-sodium alternative to traditional pizza.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1 cup fresh spinach, chopped
- 1/2 cup artichoke hearts, chopped (in water or brine, drained)
- 1/2 cup low-sodium cream cheese
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving for 8-10 minutes, then draining excess moisture. Mix with shredded mozzarella and egg. Press into a round shape on the baking sheet and bake for 15-20 minutes, until golden.
- While the crust bakes, heat olive oil in a pan over medium heat and sauté the spinach for 1-2 minutes until wilted.
- Add the artichoke hearts, garlic powder, and crushed red pepper flakes (if using), and stir until everything is combined. Season with salt and pepper to taste.
- Remove from the heat and mix in the low-sodium cream cheese, stirring until smooth.
- Once the crust is done, spread the spinach and artichoke mixture evenly over the top.
- Sprinkle shredded mozzarella cheese on top and return the pizza to the oven for another 5-7 minutes, or until the cheese is melted.
- Garnish with fresh basil and serve.
This spinach and artichoke low-sodium pizza is a creamy and flavorful option that brings the classic dip onto a healthy pizza crust. With the combination of spinach, artichokes, and a touch of cream cheese, this pizza remains rich and satisfying, while the cauliflower crust keeps it light and low-carb. It’s a perfect dish for a holiday lunch or a special occasion, offering a savory and guilt-free alternative to more indulgent pizzas.
Buffalo Chicken Cauliflower Crust Pizza
For those who love a spicy kick, this buffalo chicken cauliflower crust pizza is a perfect low-sodium, keto-friendly option. The buffalo chicken adds bold flavors, while the cauliflower crust serves as a light base, making it a great choice for a hearty yet healthy meal. It’s ideal for a festive holiday lunch or a spicy twist on pizza.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 pound cooked chicken breast, shredded
- 1/4 cup low-sodium buffalo sauce
- 1/4 cup low-sodium ranch dressing
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/4 cup celery, thinly sliced
- 1 tablespoon chopped green onions
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving it for 8-10 minutes, then squeezing out excess moisture. Mix with mozzarella cheese and egg to form the dough. Press into the baking sheet and bake for 15-20 minutes until golden.
- While the crust bakes, mix the shredded chicken with buffalo sauce, garlic powder, salt, and pepper in a bowl.
- Once the crust is ready, spread a thin layer of ranch dressing on top.
- Evenly distribute the buffalo chicken over the crust, and sprinkle shredded mozzarella cheese on top.
- Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Remove the pizza from the oven and top with sliced celery and chopped green onions.
- Slice and serve immediately.
This buffalo chicken cauliflower crust pizza is a spicy, flavorful alternative to traditional pizza, with a bold buffalo sauce that’s complemented by the coolness of ranch dressing. The cauliflower crust keeps the dish light and low-carb, while the buffalo chicken adds a satisfying protein boost. This pizza is perfect for a holiday meal or any time you’re craving something spicy, healthy, and full of flavor. It’s a great way to enjoy buffalo chicken while maintaining a low-sodium, keto-friendly diet.
Mediterranean Chicken Low-Sodium Pizza
This Mediterranean chicken low-sodium pizza combines the vibrant flavors of the Mediterranean with a keto-friendly cauliflower crust. With juicy chicken, olives, and feta cheese, this pizza is a delicious, low-carb, and low-sodium meal that’s perfect for a holiday lunch or dinner.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 pound cooked chicken breast, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 1/2 cup low-sodium tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving for 8-10 minutes, then squeezing out excess moisture. Mix with mozzarella cheese and egg. Press into a round shape on the baking sheet and bake for 15-20 minutes, until golden.
- While the crust bakes, heat olive oil in a skillet and sauté the diced chicken until heated through and lightly golden. Season with oregano, salt, and pepper.
- Once the crust is done, spread a thin layer of low-sodium tomato sauce on top.
- Top with the sautéed chicken, sliced Kalamata olives, red onions, and crumbled feta cheese.
- Return the pizza to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh parsley, and serve.
his Mediterranean chicken low-sodium pizza brings together the best flavors of the Mediterranean in a healthy, keto-friendly format. The cauliflower crust provides a light, low-carb base, while the chicken, olives, and feta cheese create a savory and satisfying topping. This pizza is perfect for anyone looking to enjoy a flavorful, nutritious meal without the extra sodium or carbs. It’s a great option for holiday gatherings or any time you want a pizza that’s both delicious and healthy.
Grilled Veggie and Hummus Cauliflower Crust Pizza
This grilled veggie and hummus cauliflower crust pizza is a colorful and healthy alternative to traditional pizza. With a variety of roasted veggies, a savory hummus base, and a crispy cauliflower crust, this pizza is both low-sodium and keto-friendly. It’s perfect for those who want a light, plant-based option for lunch or a festive holiday meal.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 cup hummus (low-sodium variety)
- 1 small zucchini, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving for 8-10 minutes, and squeezing out excess moisture. Mix with mozzarella cheese and egg, press into the baking sheet, and bake for 15-20 minutes until golden.
- While the crust bakes, toss the zucchini, bell pepper, red onion, and cherry tomatoes in olive oil, oregano, salt, and pepper. Roast in the oven for 10-12 minutes until tender.
- Once the cauliflower crust is done, spread a generous layer of hummus over the top as a base.
- Layer the roasted vegetables over the hummus, ensuring they are evenly spread.
- Return the pizza to the oven for 5-7 minutes, just to warm through.
- Garnish with fresh parsley or basil and serve.
This grilled veggie and hummus cauliflower crust pizza is a flavorful, light, and satisfying meal, ideal for anyone seeking a healthy, plant-based pizza option. The creamy hummus adds a delicious layer of richness, while the roasted vegetables bring a burst of flavor and nutrition. With its low-carb, low-sodium crust, this pizza is perfect for a healthy lunch or holiday meal that doesn’t sacrifice taste.
Pesto Chicken and Spinach Low-Sodium Pizza
This pesto chicken and spinach low-sodium pizza combines the rich flavors of pesto with lean chicken and fresh spinach on a keto-friendly cauliflower crust. It’s a savory, low-carb, low-sodium pizza that’s perfect for a quick lunch or a healthy holiday dish. The combination of pesto, chicken, and spinach provides a satisfying balance of protein and vegetables.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 pound cooked chicken breast, sliced
- 1/4 cup homemade or low-sodium pesto
- 2 cups fresh spinach
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower and microwaving it for 8-10 minutes, then squeezing out excess moisture. Mix with mozzarella cheese and egg, press into a round shape, and bake for 15-20 minutes until golden.
- While the crust bakes, heat olive oil in a pan over medium heat and sauté the spinach until wilted. Season with garlic powder, salt, and pepper.
- Once the crust is ready, spread a thin layer of pesto sauce on top.
- Layer the cooked chicken slices and sautéed spinach on the pizza.
- Sprinkle shredded mozzarella cheese over the top and return the pizza to the oven for another 5-7 minutes, or until the cheese is melted.
- Slice and serve immediately.
The pesto chicken and spinach low-sodium pizza is a perfect balance of savory, creamy, and fresh ingredients, all while keeping things light and healthy. The cauliflower crust offers a low-carb, keto-friendly base, and the combination of chicken and spinach provides lean protein and nutrients. This pizza is a great option for a holiday meal or anytime you want a quick and nutritious pizza that’s low in sodium and carbs without compromising on taste.
Smoked Salmon and Avocado Low-Sodium Pizza
This smoked salmon and avocado low-sodium pizza is a delicious, elegant choice for a light holiday meal or special lunch. Featuring a cauliflower crust, creamy avocado, and smoky salmon, this pizza brings together rich flavors while being low-carb and low-sodium. It’s the perfect choice for anyone looking to enjoy a unique, healthy pizza option.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 cup low-sodium cream cheese
- 1/2 pound smoked salmon, thinly sliced
- 1 ripe avocado, sliced
- 1/4 red onion, thinly sliced
- 1 tablespoon capers
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Olive oil for drizzling
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving for 8-10 minutes, and squeezing out excess moisture. Mix with mozzarella and egg, press into the baking sheet, and bake for 15-20 minutes until golden.
- While the crust bakes, spread a thin layer of low-sodium cream cheese over the baked crust as a base.
- Layer the smoked salmon slices, avocado, red onion, and capers on top of the cream cheese.
- Return the pizza to the oven for just 3-4 minutes, enough to warm the ingredients without overcooking the salmon or avocado.
- Remove from the oven, drizzle with lemon juice, and garnish with fresh dill.
- Slice and serve.
This smoked salmon and avocado low-sodium pizza is a gourmet option for those seeking a light yet luxurious meal. The combination of rich smoked salmon, creamy avocado, and the fresh tang of dill offers a burst of flavor, while the cauliflower crust keeps it low-carb and healthy. Whether for a festive holiday lunch or an elegant dinner, this pizza is a perfect choice for anyone craving a delicious, low-sodium pizza without the carbs.
Bacon and Arugula Low-Sodium Pizza
This bacon and arugula low-sodium pizza is a delightful blend of crispy bacon, peppery arugula, and a savory cauliflower crust. It’s the perfect choice for those craving a flavorful pizza without the excess sodium or carbs. The smoky bacon pairs beautifully with the freshness of arugula, making it an ideal option for a festive holiday meal or a healthy lunch.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 pound turkey bacon or low-sodium bacon, cooked and chopped
- 2 cups fresh arugula
- 1/2 cup shredded mozzarella cheese
- 1/4 cup low-sodium tomato sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Balsamic glaze for drizzling (optional)
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving it for 8-10 minutes, then squeezing out the excess moisture. Mix with mozzarella and egg, press into a round shape, and bake for 15-20 minutes until golden.
- While the crust bakes, cook the turkey bacon or low-sodium bacon in a pan until crispy. Remove from the heat and chop it into small pieces.
- Once the crust is baked, spread a thin layer of low-sodium tomato sauce over the crust.
- Sprinkle the crispy bacon pieces on top of the pizza.
- Return the pizza to the oven for 5-7 minutes, just to heat the bacon and melt the cheese.
- After baking, top with fresh arugula, a drizzle of olive oil, and balsamic glaze (optional).
- Slice and serve immediately.
This bacon and arugula low-sodium pizza is a savory and satisfying option for pizza lovers looking for a healthy alternative. The combination of crispy bacon, fresh arugula, and the rich cauliflower crust makes it a delicious yet light choice. The balsamic glaze adds a touch of sweetness that complements the salty bacon, making it a perfect holiday meal or quick lunch for anyone on a low-sodium, low-carb diet.
Chicken Caesar Salad Low-Sodium Pizza
This chicken Caesar salad low-sodium pizza combines the classic flavors of Caesar salad with the convenience of pizza. Topped with grilled chicken, a light Caesar dressing, and fresh Romaine lettuce, this pizza is a perfect low-sodium, keto-friendly meal that satisfies your cravings while remaining healthy. It’s a great choice for a hearty lunch or a holiday meal with a twist.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 pound grilled chicken breast, sliced
- 2 cups Romaine lettuce, chopped
- 1/4 cup low-sodium Caesar dressing
- 1/4 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving it for 8-10 minutes, and squeezing out excess moisture. Mix with mozzarella and egg, press into a round shape, and bake for 15-20 minutes until golden.
- While the crust bakes, grill the chicken breast and slice it thinly.
- Once the crust is done, spread a thin layer of low-sodium Caesar dressing over the crust.
- Layer the grilled chicken slices evenly over the pizza and sprinkle with shredded mozzarella and Parmesan cheese.
- Return the pizza to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, top with chopped Romaine lettuce, and drizzle with extra Caesar dressing if desired.
- Slice and serve immediately.
his chicken Caesar salad low-sodium pizza is a creative and healthier spin on a classic Caesar salad. The combination of grilled chicken, Romaine lettuce, and a light Caesar dressing makes for a fresh and satisfying pizza. The cauliflower crust keeps it low-carb, while the cheeses add richness without going overboard on sodium. This is a great option for anyone looking to enjoy the flavors of a Caesar salad in pizza form while maintaining a low-sodium and keto-friendly diet.
Caprese Cauliflower Crust Pizza
A light and refreshing low-sodium pizza, this Caprese cauliflower crust pizza features fresh mozzarella, ripe tomatoes, and basil. With a simple cauliflower crust as the base, it’s a perfect choice for anyone on a low-carb, low-sodium diet who wants to enjoy the classic flavors of a Caprese salad on pizza. This pizza is great for a light lunch, dinner, or even a holiday appetizer.
Ingredients:
- 1 small cauliflower head (or 1 bag of cauliflower rice)
- 1/2 cup low-sodium tomato sauce
- 1/2 cup fresh mozzarella, sliced
- 1 large tomato, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower crust by ricing the cauliflower, microwaving for 8-10 minutes, and squeezing out excess moisture. Mix with mozzarella and egg, press into a round shape, and bake for 15-20 minutes until golden.
- While the crust bakes, slice the fresh mozzarella and tomato.
- Once the crust is baked, spread a thin layer of low-sodium tomato sauce on top.
- Arrange the sliced mozzarella and tomatoes evenly on the pizza.
- Sprinkle with dried oregano, salt, and pepper to taste.
- Return the pizza to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves and a drizzle of olive oil before serving.
This Caprese cauliflower crust pizza is a light, flavorful, and healthy alternative to traditional pizza. The combination of fresh mozzarella, juicy tomatoes, and fragrant basil offers a refreshing taste that is perfect for any occasion. With a low-sodium tomato sauce and the cauliflower crust keeping it low-carb, this pizza is a great option for those looking for a healthy, keto-friendly dish that’s easy to make and incredibly satisfying. Whether for a holiday gathering or a quick lunch, this pizza is sure to impress.
‘Note: More recipes are coming soon!
