I did a lot of lower salt cooking for my dad, and yeah, I did baking too.
Pizza? Kind of a project, IMO, since so many of the good pizza toppings are salt bombs by nature. (cheeses included, sigh.) On the other hand, I learned to love fresh pineapple on homemade pizza.
My memory is a bit fuzzy on this one, but I think that when I bought bread and other packaged goods for dad I checked to see that a single serving didn't provide more than ten percent of a daily recommended amount of sodium. I think at that level, if we were super careful with the rest of his diet, things were okay.
OTOH, my dad's heart issues were very advanced.
I'm thinking that if you just want to reduce the total amount of sodium you're getting, starting now to do the homemade breads thing is a reasonably fun way to go.
In terms of basic flavor for good pizza dough, I do still like Alton Brown's recipe, but I lowered the salt back then without much harm to the overall goal.
For sauces, there are tons of good recipes out there, I'd check Serious Eats, they had lots of pizza sauce varieties, and crusts too. Just depends on what you want.
FYI, since my stand mixer took a dive off the counter onto the floor, I've just been mixing my doughs by hand and letting them rest for a day or four to help with gluten development.
If you're into Youtubers, Adam Raguesa has a fairly laid back attitude, but a sensible approach to helping you understand which bits matter most when you want to start messing around with the recipes. I do like his pizza dough recipe as well, again, I use less salt than recommended, without much issue. (Salt does play a role in the development of the dough, but for me, leaving it out is mostly a flavor change thing.)
Another way to approach the issue is to kind of deconstruct it. Make bread sticks portioned in whatever way works for you, and make your own sauces to dip in. Not quite pizza, but it hits the fresh bread/sauce part of things.
In terms of grains, I'm all about my el-cheapo rice cooker from Walmart. I think mine cost $15? Seriously. Super easy and cheap. It takes a little experimenting to figure out how much water to use so they don't cook up mushy, but once you get it, it's smooth sailing.
In terms of developing flavor for grain dishes, think of it more like a pilaf or risotto, where you saute some aromatics like onion, garlic, carrot and celery, then add the grain and some broth, then cook it.
Also, your spice rack is your friend. I much prefer making my own spice blends, since the lower sodium varieties never thrilled me much. Seek out cajun blends or no-sodium Lowry's copycats. I tend to add what I like and leave the rest. (Also, don't forget that MSG is sodium, straight up, so give it a hard pass for this sort of application.)
No need to go overboard on expensive spices, either. Badia and Watkins brands are fairly cheap, but reasonably tasty.
If you do want to shop online, give Penzeys or Spice House a try, but don't buy vast quantities in bulk unless you're prepared to work your way through it with patience.
(I put mine in a mason jar, worked fine, but I did ultimately decide that I like McCormick black pepper, but now I mostly grind the peppercorns myself.)
In terms of store-bought chicken broth powders, Herb-Ox makes a lower sodium variety that's not half bad. I put a packet of that in the rice cooker with the water, and it cooks up tasty.
Hope this is helpful.