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Low Sodium Pizza Crust

Updated: Sep 25, 2022

I don't know why I've been hesitant to make my own pizza dough. I make all my own baked goods for the most part. I'm not afraid of a yeasted bread. So I did it. I made my own pizza dough. It wasn't hard and didn't take long.

This does use vital wheat gluten. Since there's no salt to help the structure of the dough, you probably don't want to skip it. You wouldn't want your crust falling apart when you bite into it letting that nice molten cheese land on your chin.

This dough has like, 15 mg in the whole dough ball. That leaves you wide open to pick your favorite toppings you might not be able to do with other crusts. So have fun with it. I mix swiss and mozzarella cheese to get the mozzarella flavor without all the sodium. You can lower it further by using fresh mozzarella. Have fun with it!


  • 1 cup warm water

  • 2 tsp yeast

  • 1 tsp sugar

  • 2 heaping cups of flour, plus extra for dusting during kneading

  • 2 tablespoons vital wheat gluten

  • 2 tablespoons olive oil


  1. Preheat the oven to 425 F

  2. Combine water, sugar and yeast in a medium bowl and let it sit for a few minutes. Watch your yeast come alive. If it doesn't within 5 or so minutes, you may have some bad yeast or used to hot/cold of water.

  3. Stir in flour, vital wheat gluten and olive oil into a dough. Lightly dust your kneading surface and place the dough in the center. Then knead for 5 minutes, until t minutes.

  4. If you like a deep dish pizza, use the whole dough ball. For a more "standard" crust, split it in half.

  5. Pat the dough ball into a thin disk. Using a fork, poke some holes on the dough to prevent bubbles during baking. Pick up the disk and pass it back and forth between your hands, slowly rotating it so it starts stretching out. Place it on your pizza pan or stone and repair any small rips.

  6. Top the pizza however you wish and bake for 15 minutes.

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