Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it or use our GERD-friendly Tomato Sauce.
Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"There's a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air."
-Stephen Wright, Comedian
The refrigerator light goes on...
While we want to minimize consumption of processed foods, especially processed meats, every now and then you just want a comforting pepperoni pizza. There are a lot of better quality pepperonis on the market now, many with no nitrates and minimal preservatives.
If you don't want to make your own tomato sauce, using one of the bottled sauces works fine. The Rao's Pizza sauce is a good choice, with 180 milligrams of sodium per 1/4-cup serving and no added sugar. It has a good savory flavor that's just right for pizza. You can also look for a low-sodium tomato sauce if you are on a salt restricted diet — they are much easier to find these days.
Making your own whole wheat pizza dough brings so much to this dish. The added fiber is great but it also brings a nutty sweet flavor to the pizza that is delicious.
Pepperoni Pizza
Servings: 1 | Serving size: 1 individual pizza
Cooking Time: 30 Minutes
This recipe can be multiplied. Leftover pizza is... leftover pizza. This recipe also requires making Whole Wheat Pizza Dough and Tomato Sauce from Canned Tomatoes.
(While this specific recipe calls for turkey pepperoni, traditionally pepperoni is made with pork or beef. Whichever you choose, make sure it is as low in sodium as possible.)
Ingredients
1/4 recipe Whole Wheat Pizza Dough
1/4 cup no salt added tomato sauce
8 ounces mozzarella cheese (shredded)
1/2 ounce Turkey Pepperoni (about 6 slices per pizza)
Pizza is best baked on a pizza stone but a cookie sheet will work as well.
Place the baking stone or cookie sheet in an oven that has been preheated to 500°F. Allow the baking suface to heat for at least 15-20 minutes.
Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8-inch rounds. Don't work too hard to get a perfectly round shape.
Once the dough is formed, place it on top of the hot pizza stone and top each pizza with 1/4 cup marinara sauce.
Place the pepperoni discs on top of the sauce and top with the shredded mozzarella.
Bake for approximately ten to twelve minutes until the crust is golden brown.
Nutrition Facts
Serving size: 1 individual pizza
Servings: 1
Amount Per Serving
| Calories 474 | |
| % Daily Value |
| Total Fat 12g | 15% |
| Saturated Fat 6g | 31% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 54mg | 18% |
| Sodium 769mg | 34% |
| Total Carbohydrates 68g | 25% |
| Dietary Fiber 9g | 34% |
| Sugars 9g | |
| Protein 26g |
| Vitamin A 10% | Vitamin C 5% |
| Calcium 37% | Iron 16% |
| Vitamin K 3mcg | Potassium 544mg |
| Magnesium 100mg | |