Homemade, low sodium pizza

I don't know about any of you, but being able to click my way to Pizzahut.com and 30 minutes later have hot, cheesy, crusty goodness at my door is something I mourn on a weekly basis.  Even making my own pizza is a bit of a challenge.  Cheese carries with it a heavy dose of salt, as does pepperoni, sausage and even store bought pizza sauce.  Since cold pizza for breakfast is one of life's greatest joys, I set out to make a great tasting, low sodium pizza where I didn't miss the salty, greasy, goodness that used to come in a steaming cardboard box.  A single slice of Pizza Hut pepperoni pan crust pizza is over 750mg of sodium...let's see where mine clocks in. 

Any good pizza starts with a good crust.  I won't pretend mine is anywhere near the same as Pizza Hut's, but it is pretty darn good.  You don't even need a Kitchen Aid for this, though it makes life a lot easier. 

Salt Free Pizza Crust:

1/4 cup warm water

2 T sugar (or honey if you prefer)

1 packet dry yeast

Mix the above and let it foam.  Then add in the following:

1 1/2 cups warm water

2 T oil

1/2 tsp onion powder

1/4 tsp garlic powder

1 T vinegar

3-4 cups flour (more or less as needed)

Mix well and either let the KA knead it or knead it by hand for a few minutes.  Let it rise for at least 30 minutes then stretch out on to your pizza pan or cookie sheet.  Leave the edges just a bit thicker than the middle.  Bake the crust by itself for about 10 minutes at 400*.  Then pull it out and top it with homemade pizza sauce (recipe to follow), 8 ounces of fresh mozzarella (the brand I buy is 85mg per ounce) and 15 pieces of lower sodium pepperoni (250mg) plus any veggies or fungi you like.  Bake again for another 10 minutes or until the crust is as browned and the cheese as gooey as you like.  According to my calculations, if you cut the pizza into 8 slices, each slice will have around 120mg of sodium. 

Homemade pizza sauce

1 8oz can no salt added tomato sauce

1 T olive oil

1 T sugar (less if you prefer)

1 tsp garlic powder

1/2 tsp onion powder

1 tsp basil

1/2 tsp oregano

1/4 tsp black pepper

1 T nutritional yeast (optional, but this adds a faux salty taste to my palate)

Mix it all together, adjusting seasonings to your tastes, and let it meld while the dough is rising.  

I dare you to tell me that this looks "low sodium" "bland" or "tasteless!"