Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute.

As the days become longer, take advantage of the warmer evenings and dine alfresco with our Italian-Inspired April recipe: Feta, Onion, and Pepper Pizza.

Makes 8 servings

  • 3 cups bell peppers (red, green, and/or yellow) chopped
  • 1 cup onion (red or yellow) sliced and separated into rings
  • 3 cloves garlic crushed
  • 1 teaspoon Italian Seasoning dry
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup feta cheese crumbled (can reduce to 1/2 cup to reduce sodium)


  1. Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
  2. Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.


Phosphorous: 21mg (homemade crust ) 133 mg (1/8 of 14″ store-bought crust per NCCDB) Potassium: 139mg (homemade crust) or 208 mg (1/8 of 14″ store bough crust per NCCDB)

Lower sodium further by using homemade crust with no salt. (Garlic powder makes a great substitute).

Tip: Customize your pizza toppings to whatever you have on hand! Add low potassium vegetables like onions, kale, zucchini, a couple of mushrooms, or even sliced chicken for more protein as needed.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.