Matzo pizza — bringing two cultures together to get the salt out

Pizza is difficult to eat on a low-salt, low-fat diet, given all the salt and fat in most cheese and pizza crusts. I’ve found a whole-wheat pre-made crust that I now use to cut salt while relying on fat-free cheese.

MY matzo pizza...the matzo has no salt, no fat and no sugar in it, a great base for salt-free tomato sauce and fat-free cheese.
My matzo pizza…the matzo has no salt, no or sugar in it, a great base for salt-free tomato sauce and fat-free cheese.

But there’s still a lot of salt in that recipe, so I was searching for an alternative and think I’ve found it. A friend and fellow food blogger, Amanda Topper, aka The Ghost Guest, blogged last Passover about making a lasagna using matzo instead of Italian noodles.

As it happened, Costco was selling big boxes of matzo, so I was able to check the nutrition label.

One large round matzo, the type the Costco package contains, has only 5 mgs of salt! It also has no fat and no sugar, making it a perfect base for a salt-free tomato sauce, no-fat cheese and all the veggies you like.

The matzo by itself is fairly tasteless, but add the tomato sauce and cheese, bake it in a 400-degree oven for about 10 minutes, and it makes a crunchy, tasty pizza. We served it, cut into small pieces, as part of our Oscar ngiht appetizers and our guests seemed to enjoy it. I find it an easy snack too, I’m making one as I write this post!

Thanks Amanda, I always consult your blog for restaurant ideas, and now you’ve inspired me to create a pizza I can eat without salt worries too!


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