March is World Kidney Month, so it’s a great time to think about behaviors we choose every day that put these precious organs at risk.

Since pizza is a beloved food around the world, let’s look at ways you can make this typically high-fat, high-salt food fit into a healthy diet.

It’s easy to pick up the phone and order a pizza. But, as with all things salty, the best answer is always to make your own.

You can make the recipe below in less than 30 minutes and have it on the table before your local delivery guy rings the doorbell. The bottom line is it takes the same amount of time, whether they make it or you do.

Some great low-salt items to keep on hand for your homemade pizzas are:

• Packaged yeast (get the rapid rise kind)
• Olive oil
• Flour, white or whole wheat
• Canned pineapple (buy small cans, one per recipe)
• Pesto (choose pesto with the lowest salt content; buy small jars, one per recipe, or make your own)
• Canned tomato paste
• Ground beef (keep frozen in small amounts and microwave to defrost)
• Sun-dried tomatoes
• Fresh green or red peppers
• Canned roasted red peppers (choose the brand with the lowest salt content)
• Any leftover meat, chicken or seafood
• Ricotta cheese
• Mozzarella cheese (keep frozen)
• Goat cheese
• Garlic
• Onions
• Mushrooms
• Fresh vegetables
• Fresh herbs
• Quick Pizza Dough
• 2 envelopes of quick-acting yeast
• Pinch of sugar
• ¼ cup lukewarm water (for yeast)
• 1 cup lukewarm water (for flour)
• 3 ½ cups all purpose flour
• ¼ cup olive oil

Sprinkle yeast and sugar into ¼ cup lukewarm water. Let stand 2-3 minutes, stir until dissolved. Cover with towel 3-5 minutes or until yeast bubbles up and doubles in volume.

Preheat oven to 500°F. Measure flour and make a well in the center; add yeast mixture, 1 cup lukewarm water and oil. Mix dough with fork until a rough ball forms. Kneed on floured board for about 5 minutes, adding more flour if dough remains sticky. Dust lightly with flour, place in large clean bowl and cover. Set in a warm spot for 10 minutes.

Meanwhile, get toppings ready. Then fold dough over itself, divide into 3 balls and roll out ¼-inch thick. Spread with tomato paste; thin with a little water if too thick. Add your choice of toppings. Bake for 8-12 minutes.

Remove and serve. You can make 8-10 mini-pizzas and everyone can top their own!

Nutrient Facts:
Serving size: approximately two large pieces
Calories: 176
Carbohydrates: 18 grams
Protein: 7 grams
Fat: 8 grams
Sodium: 70 milligrams

Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. She has a Master of Science degree in nutritional sciences from the University of Washington.