Hello......... I suffer from hypertension as well.
I have just recently once again started to make pizza after about one year of not working on my recipe and technique.
I had forgotten my primary pizza crust recipe so I just jumped into it again, and added the ingredients as best as I could remember.
The first pizzas were marginal, but they got much better quickly.
The one item that I forgot to provide was interestingly, salt!! I was amazed to find that the result was very good crust, and without the salt.
Salt is added to retard the yeast. Why would you want to retard the yeast? The result is a full bodied crust. It can be made as thin or thick as you like by the manner in which it is rolled out, as well as how much flour you use for the initial crust. My recipe called only for two teaspoons of salt.... not alot, but if you can eliminated it, so much the better.
Also, you can cut the salt by using a canned tomato sauce that doesn't include the salt in the sauce. That will cut the salt content a good bit.
Try it without the salt. You may be pleasantly surprised, as I was.