Low sodium ideas for taste of pizza crust?

I'm still clinging to glutenfree at the moment until i've discussed with the doctor in the hospital that checked my intestines out.

But anyway i bought a bag of flour mix for bread (including pizza crust etc.)

The ingredients are:

Corn starch, rice wholemeal flour, millet wholemeal flour, buckwheat sourdough powder (buckwheat flour, quinoa flour, starter cultures), thickener: guar Gum.

it says to make it, in case of pizza: 400g flour mix, pack of dry yeast, half a teaspoon of sugar, 1 teasoon of salt (in german: 1 gestr. TL salz, which apparently means 5 gram) 300 ml lukewarm water and 2 tablespoons of oil (which i replaced with 2 tablespoons of oat milk or water)

Then mix the dry stuff together and add the water and oil and then go at it with the handmixer with dough hooks on it for 5 minutes, then just make the pizza shape and let it sit for 20 minutes before putting it in the oven..

So i did all that only didn't use oil and i only added a tiny bit of salt, but in an amount that i could just put nothing in there and you wouldn't notice the difference..

I found out the dough without salt is terrible.. bland or whatever you call it

Does anyone have any ideas of adding some taste to it without adding 5 grams of salt? or should i just add the salt and only eat it very sporadically? or just add 3 grams or something, for what it's worth.

Replies

Lesli Ruiz April 27, 2016 at 12:23am

I wouldn't add any salt. If your toppings are flavorful you won't worry about the crust. But, if you really want a saltiness present in the crust try using dehydrated celery ground down to a powder. The natural sodium in celery is a safe alternative to salt.
- Taka > Lesli Ruiz April 27, 2016 at 5:25am
  
  i have now added 2-3 grams of salt to the 400g flour, what you said is also what i thought, but still the crust is the first thing you tast
- Silje > Lesli Ruiz April 27, 2016 at 5:06am
  
  IS this, celery salt, something I can find on iherb?
  - Lesli Ruiz > Silje April 27, 2016 at 5:58pm
    
    Conventional celery salt, probably. But it is not healthful. What I suggested entails acquiring fresh organic celery, cutting into pieces, dehydrating, then grinding into a powder all yourself.
Peter April 26, 2016 at 12:57pm

Add a little less salt - 3 grams as you mention for instance.

I have no issue with gluten and so I regularly make wholemeal bread and use about 3 grams of salt in about 700 grams of flour. Seeing that I make two loaves at a time (I freeze the second loaf) and with a loaf lasting me close to a week that's no much salt in a day.

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