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| 2 envelopes | yeast |
| 1/2 C | very warm water |
| one t | sugar |
| 2 C | flour |
| one T | shortening (Crisco) |
| 1/2 C | warm water |
| to taste | garlic powder (optional) |
| 1/2 C | low sodium spaghetti sauce* |
| one C | shredded cheese (Bob N recommends Heluva Good low-sodium cheese) |
| one | onion, chopped |
| 4 | mushrooms, sliced |
| one | green Bell pepper, cut into strips |
In small bowl mix together 2 envelopes yeast, 1/2 cup very warm water, and one teaspoon sugar. Let it sit for a few minutes
In a large bowl, measure add one T of shortening to 2 C flour. Mix in 1/2 cup warm water. Add garlic powder for flavor (optional)
Add yeast mixture to flour mix. Knead dough until it is elastic. If it seems too wet and sticky, add more flour. If it is too dry, add a little more water. Let it sit - covered - and let it rise for about an hour
Spread dough mix onto large pizza pan. Cover with a layer of low sodium spaghetti sauce
Top with shredded low sodium cheese, onions, green pepper, and mushrooms
Bake in oven at 450° until done
| Sodium content in milligrams | ||
| 2 envelopes | yeast | 10 |
| one t | garlic powder | 3 |
| 1/2 C | low sodium spaghetti sauce | 37 |
| one C | low sodium cheese | 1600 |
| one | onion | 4 |
| 4 | mushrooms | 1 |
| one | green Bell pepper | 1 |
| Recipe total = 1656 mg | ||
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