We are a pizza loving family and traditionally on a low salt diet PIZZA = TOO MUCH SODIUM...yes even in the crust. My family and I have "Pizza Friday's" at our house, grilled on the Big Green Egg, accompanied by a bottle of red wine and great conversation. This recipe has been tried and tested week after week, making the best homemade pizza without any sodium!

Step 1

In a medium size bowl, combine flour, sugar, yeast and olive oil.

Step 2

Slowly add the warm water and continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.

Step 3

Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.

Step 4

Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 2 equal portions. Each ball will make one full size 8 slice pizza. Make your own low salt creation or try my Barbecue Chicken Pizza!

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