I love pizza. I’m also trying to be more conscious of what I’m feeding my body as I close in on 40. So I made a low sodium, vegetable packed focaccia pizza at home!

The viral sourdough girlies got me inspired but I haven’t started my sourdough journey yet. I used an instant yeast packet to achieve this beautiful low sodium focaccia pizza! I’m going to share some of my favorite pizza making techniques and products from Amazon.

I highly recommend a digital food scale when eating healthier or even just baking. The precision is worth it, plus it saves on dishes.

These pink measuring cups are accurate for your wet ingredients, same with these pink measuring spoons.

This metal bowl is part of a set and is lightweight for ease of cooking and baking your favorite recipes.

My favorite bread dough making hack is using these disposable shower caps to cover your dough while it rises. It hugs the bowls perfectly.

You don’t have to do the ‘stretch & folds’ every 10 minutes while you let your focaccia dough rise, but again, those sourdough girlies got me wanting to ensure the best pizza dough I can make.

Plus it’s fun to play with your dough. You also don’t have to use these disposable black gloves but they save my nails when doing a hands on activity like working with pizza dough.

Either way, you are going to want to wet your hand before your ‘stretch & folds’ so that your hand doesn’t stick to your bread dough. I use these white ramekins to keep water ready throughout the first 1/2 hour to wet my hand.

I highly recommend a metal pan to make this focaccia pizza. The metal heats nicely for a good pizza crust. I add some olive oil to the bottom before adding my focaccia dough to the pan.

While the focaccia pizza dough is rising, I like to start on my pizza sauce. I usually use Roma tomatoes, but I happened to have these cocktail tomatoes on hand, so that’s what I used on my pink cutting board.

I add onion, peppers, tomatoes and a ton of spinach to a blender and then add a bunch is seasonings too.

I use these clear organizer bins for my cabinets. I love the small one for my main every day seasonings because I can just bring the whole thing out when I’m cooking. Easy peasy.

Adding extra superfoods with this Organic mushroom powder is a great addition to this focaccia pizza sauce.

In my opinion, it’s the best mushroom extract powder on the market and I love the company, Ellie’s Best too. I use their nut milk bags all the time!

Then we’re just going to blend all these glorious vegetables together.

It sort of looks like a pesto sauce but way healthier.

If you want to skip a step, you can certainly use this onion and pepper tomatoey spinach pizza sauce as is but it’s even better when you reduce it down. It keeps the focaccia dough from getting too soggy too, so you can add way more to your pizza.

Once the focaccia dough has risen a couple hours, you can add some olive oil using a condiment bottle to make your life easier.

Then you dimple.

I like to par bake my focaccia crust so that it doesn’t get soggy and cooks all the way through perfectly.

Then add your pizza sauce. At this point you can go heavy because you’ve par baked your pizza crust and reduced your pizza sauce.

I love these silicone spatulas because they hold up to heat well.

Then you just add whatever toppings you prefer. I use mostly shredded Swiss cheese because it’s only 50mg of sodium per serving, which is one of the lowest you can find. Plus it has a good pizza cheese pull stretch.

I use onion and peppers for my pizza toppings because that’s what I add to my pizza sauce so it’s like a 2 for 1 special!

My secret pizza cheese that really elevates a pizza is adding some pieces of thinly sliced provolone cheese. My grandma used to make grandma pizza that way and it truly makes the best pizza.

And then more pizza toppings because we can!

I recommend using a bread knife to cut your focaccia pizza because she’s too thicc to use a regular pizza cutter.

Look at that pizza cheese stretch!

My trick to making the bottom of the focaccia pizza crust nice and crispy is by adding a metal baking sheet to the oven while it’s being preheated on a higher heat than you would expect. Then when you put the metal pizza pan on the preheated metal baking sheet, it helps crisp up your pizza crust. You can certainly use a pizza stone but I don’t have one just laying around.

Be sure to watch my video for more details and fun too!

Focaccia Pan Pizza Recipe

Dough Ingredients:

• 330g all purpose flour
• 1 packet instant dry yeast
• 2 tsp granulated sugar
• 1/4 tsp salt
• 1 1/4 cup water
• 3 tbsp olive oil

Sauce Ingredients:

• 1 white onion
• 8 sweet peppers
• 4-5 Roma tomatoes
• 2-3 cups baby spinach
• 1-2 tsp black pepper, garlic powder, onion powder and mushroom powder
• 2 tbsp Italian seasoning

Other Pizza Ingredients

• Shredded Swiss cheese
• Thinly sliced provolone
• Your Favorite Pizza Toppings (I used onion and sweet peppers)

Directions:

1. Mix together the flour, yeast, sugar and salt
2. Add the water and olive oil and mix until incorporated
3. Cover dough in the bowl in a warm space for 30-40 minutes. During this time, you can pull and stretch your dough every 10 minutes, then turn the bowl a quarter turn and do it again until you get all the way around and cover and let rise, repeat. (You can skip that step if you want)
4. Add some olive oil to a 13×9 metal pan and place your risen dough and let rise again until it fills out the pan, a couple hours
5. While your pizza dough is rising, make your pizza sauce by adding all the sauce ingredients to a blender and purée
6. Add the pizza sauce to a sauce pot and heat on low for about 15-20 minutes until it becomes thicker and has reduced
7. Preheat oven to 475°F with a metal baking sheet inside
8. Prepare your focaccia dough by adding some olive oil and dimple the pizza dough with your finger tips and par bake your focaccia dough on the preheated baking sheet for 10 minutes
9. Add some of your pizza sauce, cheese and pizza toppings and return to the oven on that same heated baking sheet until your cheese is melty and bubbly
10. Enjoy!

My husband and I make this focaccia pizza nearly every weekend!

I hope you love this pizza as much as we do! It reminds me of a pan pizza or a Detroit style pizza, but even healthier with extra fiber too!

Here are the nutrition facts when I put the ingredients in myfitnesspal

Ok love you bye

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