Low Sodium Flatbread Recipe
I'm a huge fan of quickly taking a few flatbreads out of the freezer to make some pizza for dinner. The frozen flatbreads at the grocery store are great and very convenient, but they are almost always very high in sodium. One flatbread could be as high as 1000mg of sodium! I mean, I could personally eat one entire flatbread pizza...the small ones of course.
Sodium4 mg
Potassium 135 mg
Phos 121 mg
Protein 5 g
Cals 121 kcal
Carbs 23 g
Recipe Information
I decided to come up with a low sodium flatbread recipe so I could freeze my own flatbreads and make pizzas conveniently without getting slammed with tons of sodium. These low sodium flatbreads are super easy to make, and you can freeze them and use them for months. This recipe makes 8 flatbreads, and when individually wrapped and frozen, will last up to 6 months.
Equipment
- Standing Mixer
Ingredients
- 2 cup Whole Grain Flour
- 1 cup Warm Water
- 2 tsp Olive Oil
- 3 tsp Lemon juice (Fresh squeezed)
- 1 tbsp Garlic Powder
- 2 tsp Ground White Peppercorns
- 1 tsp Instant Yeast
Instructions
- Start by sifting your flour into the bowl of a standing mixer. Now add the remaining ingredients in with the flour. Using a dough hook mix the dough on medium until it begins to come together. If the dough is sticking to the sides and bottom of the bowl, sprinkle in more flour (about 1 tbsp at a time) until the dough begins to pull from the sides and bottom of the bowl and form a ball of dough.
- Remove the dough from the standing mixer and place into an oiled mixing bowl and cover tightly with plastic wrap. Place the dough somewhere warm and let rise until doubled, about an hour.
- Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap or a clean kitchen towel for an additional 10 minutes. Click for a 10 Minute timer
- Now roll out each piece of dough into 6-8 inch oval shaped flatbreads. These can be circle if you'd like.
- Get a grill pan or a flat skillet HOT, and dry cook the dough for 1-2 minutes per side, or until they are puffed up and have some nice golden brown spots on them. You could also cook these right on a grill or a grill type pan. Click for a 10 Minute timer
- Let the flatbreads cool off before individually wrapping them in plastic wrap. Store in the freezer for up to 6 months!
The ingredients list lemon juice, but the directions don’t ask for lemon juice. What’s the lemon juice for?
Hey Donna!
Whoops, thanks for pointing that out. I spaced it while writing the directions. I’ve fixed them now. Thank you!
Do I need to cook the flatbread first, then put the pizza toppings on and put in the oven? Or can I just put the toppings on the dough and put in the oven?
Hey Kirsten,
I’d recommend cooking the dough first but you sure can put the toppings right on it and into the oven without doing so. I’d say high heat, 450+ degrees.
Let me know how it turns out for you!
Anthony
Looks excellent! I’m going to pick up ingredients on my way home from work so I can try it tonight!
Awesome! I hope you enjoy it [:
Made the flatbread today and it is really good and is now included in my repertoire of no and low sodium recipes! Love your recipes keep them coming 🙂
Chris! So glad to hear.
This is also one of my favs in my tool box of low sodium recipes. I love to make 10-20 ahead of time and pull them out of the freezer whenever I need them.
Thanks,
Anthony
I just made this flatbread and instead of garlic powder I put Italian seasoning and it is delicious. I love this recipe and the low sodium is terrific! Thank you for sharing.
Marianne,
So glad you enjoy the recipe!
Thanks for sharing.
Anthony
Looking forward to trying this recipe out! Is it OK to leave out the garlic powder or do I have to replace it with something else for the recipe to work?
Allison,
This recipe will work just fine without the Garlic Powder!
I’d love to hear how it comes out.
Best,
-Anthony
Thank you! What kind of whole grain flour do you typically use? I’m making my grocery list…only have all purpose and bread flour right now.
Allison,
Although whole grain will give you a slightly better flavor, all-purpose flour or any whole grain flour you find will work just fine as well.
Let me know if you have any other questions!
-Anthony