Low Sodium Mushroom & Shallot Pizza

Low Sodium Mushroom & Shallot Pizza

AuthorsodiumoptionalRating

This low sodium mushroom and shallot pizza brings together mushrooms, shallots, a splash of balsamic, and cheeeeeeese for what is sure to be a new favorite.

ShareTweetSaveShareSave to BigOven

Nutrition Facts

Serving Size 2 Slices

Servings 4


Amount Per Serving
Calories 384.5
% Daily Value *
Total Fat 10.7g17%
Saturated Fat 4.2g22%
Cholesterol 5mg2%
Sodium 162.4mg7%
Potassium 275mg8%
Total Carbohydrate 54.2g19%
Dietary Fiber 3g12%
Sugars 1.9g
Protein 15.5g31%

Phosphorus 6.25%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Crust
 ¼ tsp Brown sugar
 ¾ cup Warm water (110°F to 115°F)
 1 tbsp Olive oil
 1 ½ cups AP flour (add up to 1/2 cup more if needed)
 Additional olive oil for shaping the crust
Toppings
 ½ tsp Olive oil
 1 Shallot (thinly sliced)
 2 cups Mushrooms (sliced)
 2 tsp Balsamic vinegar

1

In a large bowl, whisk together the yeast, brown sugar, water. olive oil, and powdered milk.

2

Add the flour, ½ cup at a time, mixing well after each addition. Once you have added enough flour to knead the dough (about 2 ½ cups), place the dough on a floured surface and continue to work in the remaining flour. Knead the dough for about 3-4 minutes.

3

Place the dough into a bowl coated with cooking spray and set aside in a warm place covered with a light towel. Let the dough rise until it has doubled in size, about 1 hour.

4

Preheat the oven to 425°F. If you are using a baking stone, prepare it by preheating it with the oven. If you are using a baking sheet, prepare it by spraying it with cooking spray.

5

After the dough has doubled in size, punch down the dough and set aside while you prepare the toppings.

6

While the dough rests, heat the olive oil in a large nonstick skillet over medium heat. When the olive oil is warm, add the shallots and mushrooms and sauté for 7 minutes, or until the shallots and onions have begun to soften. Add the herbs de provence and balsamic vinegar and cook for another 1-2 minutes.

cooked shallots and mushrooms

7

Coat the dough with a bit of olive oil and slowly stretch it to the desired size (mine is roughly 10″ x 14″). Place the stretched dough onto the baking stone (or sheet). It is easiest to stretch it on a sheet of parchment paper. You can move the entire sheet of parchment to the baking stone (or baking sheet).

8

Top the crust evenly with the shallot mixture and top that with cheese. Bake in the preheated oven for about 15 minutes or until the crust is golden and the cheese begins to brown. The shallot mixture will lightly cover the dough. It will not be a very dense covering.

9

* This makes enough for light coverage. The toppings will not be very dense. If you prefer more veggies, you may want to double the toppings.

** For nutritional information we used Kraft mozzarella, which has 150 mg sodium per ounce.

Source: 

http://www.sodiumoptional.com/shallot-mushroom-pizza/

Ingredients

Crust
 ¼ tsp Brown sugar
 ¾ cup Warm water (110°F to 115°F)
 1 tbsp Olive oil
 1 ½ cups AP flour (add up to 1/2 cup more if needed)
 Additional olive oil for shaping the crust
Toppings
 ½ tsp Olive oil
 1 Shallot (thinly sliced)
 2 cups Mushrooms (sliced)
 2 tsp Balsamic vinegar

Directions

1

In a large bowl, whisk together the yeast, brown sugar, water. olive oil, and powdered milk.

2

Add the flour, ½ cup at a time, mixing well after each addition. Once you have added enough flour to knead the dough (about 2 ½ cups), place the dough on a floured surface and continue to work in the remaining flour. Knead the dough for about 3-4 minutes.

3

Place the dough into a bowl coated with cooking spray and set aside in a warm place covered with a light towel. Let the dough rise until it has doubled in size, about 1 hour.

4

Preheat the oven to 425°F. If you are using a baking stone, prepare it by preheating it with the oven. If you are using a baking sheet, prepare it by spraying it with cooking spray.

5

After the dough has doubled in size, punch down the dough and set aside while you prepare the toppings.

6

While the dough rests, heat the olive oil in a large nonstick skillet over medium heat. When the olive oil is warm, add the shallots and mushrooms and sauté for 7 minutes, or until the shallots and onions have begun to soften. Add the herbs de provence and balsamic vinegar and cook for another 1-2 minutes.

cooked shallots and mushrooms

7

Coat the dough with a bit of olive oil and slowly stretch it to the desired size (mine is roughly 10″ x 14″). Place the stretched dough onto the baking stone (or sheet). It is easiest to stretch it on a sheet of parchment paper. You can move the entire sheet of parchment to the baking stone (or baking sheet).

8

Top the crust evenly with the shallot mixture and top that with cheese. Bake in the preheated oven for about 15 minutes or until the crust is golden and the cheese begins to brown. The shallot mixture will lightly cover the dough. It will not be a very dense covering.

9

* This makes enough for light coverage. The toppings will not be very dense. If you prefer more veggies, you may want to double the toppings.

** For nutritional information we used Kraft mozzarella, which has 150 mg sodium per ounce.

Low Sodium Mushroom & Shallot Pizza

Leave a Comment