Vegetarian Low Sodium Pizza


At Brusco, we think every day should be #worldpizzaday, celebrating every base, topping and flavour. This delicious pizza recipe is vegetarian, uses ready-cooked vegetables and contains low levels of sodium.

Reducing Sodium Levels in Pizza

Pizza is one of the foods that regularly comes under fire when it comes to its salt/sodium content.

A large, 140-gram slice of store-bought, frozen pizza averages at around 765 mg of sodium, and depending on the brand/toppings can drastically exceed the recommended amount.

The reason behind this is that each of the essential pizza ingredients contains high levels of salt including the sauce, cheese, dough and additional cured meat toppings.

Smart Salt® is a 1:1 sodium replacement technology which can help reduce levels by up to 60% in several applications including those used in a pizza and other ready meals.

Research has shown that Smart Salt® not only helps lower sodium levels, but also replicates the taste, texture, and functionality of regular salt.

Reducing the levels of sodium with Smart Salt® in each step of pizza production will result in a lower-sodium pizza with the same great taste.

Ready Prepped and Easy to Create

All toppings used on this vegetarian pizza have been prepped and cooked, ready to use. This helps take a step out of the production process, reducing time, resources, and costs.

Our cooked vegetables and onions are stored ambient and come ready to eat. Delicious in flavour, cooked to perfection. No need to take time for slow cooking, caramelising or roasting.

Low Salt Pizza Recipe

Creates 4 delicious pizzas
  • 700g flour
  • 2 packets of dried yeast
  • 1/5 teaspoons Smart Salt®
  • 2 tablespoons olive 0il
  • 1 teaspoon of Sugar
  • 480-500ml lukewarm water
Tomato Sauce
Vegetarian Pizza Topping

Let’s Give it a Go!

  1. In a large bowl add the warm water and sugar, sprinkle the yeast on top and let sit for 5-10 minutes, stir to combine.
  2. Add the olive oil, flour and salt to a separate bowl, slowly add the water. With a fork mix until the dough starts to come together.
  3. On a lightly floured surface, remove dough from the bowl and knead until smooth and elastic (approx. 10 minutes)
  4. Place in a lightly oiled bowl, and cover with cling film and a large clean kitchen towel. Leave in a warm draft-free area until doubled in bulk (approx. 2 hours)
  5. Preheat your oven to 240 C. Punch dough down a few times and divide into 3-4 balls. Let dough rest for 20 minutes.
  6. Place the dough on the pizza tray and form it into your desired shape. Tip: do not use a rolling pin as this will flatten the dough and affect its rise.
  7. Spoon 2 – 3 tablespoons of the sauce on each pizza and add the vegetables, onions, and cheese
  8. Bake for 10-15 minutes until golden and bubbly!


Talk to the team

Interested in our tomatoes, Smart Salt® and ready-cooked range? Talk to the team today and see how we can help reduce your sodium levels. Contact us at 01386 761 555 or

Leave a Reply