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by Bob N

2 envelopes  yeast
1/2 Cvery warm water
one tsugar
2 Cflour
one Tshortening (Crisco)
1/2 Cwarm water
to tastegarlic powder (optional)
1/2 Clow sodium spaghetti sauce*
one Cshredded cheese (Bob N recommends Heluva Good low-sodium cheese)
oneonion, chopped
4mushrooms, sliced
onegreen Bell pepper, cut into strips

* For spaghetti sauce, you can simmer 8 ounces No Salt Added tomato sauce with 1/2 t basil, one t oregano, and 1/2 t thyme until it thickens to your taste

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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