Randy’s Low-Sal Pizza Dough (using bread machine)

Prep time: 2hr

Cook time: 30m

Yield: 1 large crust

Last Updated on December 10, 2023

Nice and simple pizza dough to be made in the bread maker. This is Randy's version he makes for me. :-) It comes out a little thick bordering on a focaccia.


  • 1 cup water
  • 2 tablespoons canola or sunflower oil
  • 1 teaspoon salt
  • 3 cups unfortified white flour
  • 1 3/4 teaspoons active dry yeast


  • Add ingredients into bread machine, add the water and oil to the bottom, then the flour, and the yeast dried sitting in the center on top of the flour.
  • Use the dough setting - wait a few hours, depending on your machine.
  • After the bread machine is finished, spread out onto a cookie sheet or pizza baking sheet. We use a pizza stone.
  • Top with your favorite low-sal pizza toppings and bake in the oven for 30 minutes at 350°F

Additional Notes

  • I use unfortified flour because I can't have the folic acid. We both agree that it's a higher quality and better tasting flour anyway! But you can use normal flour of course.
  • A few combinations I like: ranch chicken with green onions (I make my own ranch) or "Hawaiian" which I may rename "Washingtonian" which is a clean canadian bacon, white cheeses, and topped with pear chunks (no sauce).

Diet Type(s)

Negligible or Low Salicylate
Low Amine