Low FODMAP Pizza Recipe

This Low FODMAP Pizza Recipe offers a delicious, gut-friendly twist on traditional pizza. With a gluten-free crust, lactose-free cheese, and fresh, wholesome toppings, it’s the perfect choice for anyone following the Low FODMAP diet. Quick to prepare and easy to customize, you can enjoy all the flavors of pizza without any digestive discomfort.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 3

Course: Main Course

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the crust:
1 ½ cups gluten-free all-purpose flour
1 tsp baking powder
1 tsp salt
½ cup warm water
1 tbsp olive oil
1 tsp dried oregano
For the toppings:
1 cup lactose-free mozzarella cheese
1 tbsp tomato sauce garlic and onion-free
1 small zucchini thinly sliced
1 small bell pepper sliced
½ cup cooked chicken breast shredded
Fresh basil leaves optional

Equipment

Baking sheet
Parchment paper
Medium-sized mixing bowl
Rolling Pin
Oven

Method

Prepare the Dough: In a medium-sized bowl, combine the gluten-free flour, baking powder, and salt. Add the warm water, olive oil, and oregano. Mix until a dough forms. Knead for 3-4 minutes on a floured surface.
Roll the Dough: Preheat the oven to 425°F (220°C). Roll the dough into a circle or desired shape on a baking sheet lined with parchment paper.
Add the Sauce and Toppings: Spread tomato sauce evenly over the dough. Sprinkle with lactose-free mozzarella cheese. Add the zucchini, bell pepper, and shredded chicken on top.
Bake: Bake in the oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Serve: Remove from the oven, let cool for a minute, slice, and enjoy! Optionally, top with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
You can customize the toppings to your liking – just ensure they are Low FODMAP-friendly.
For a crispier crust, bake a couple of minutes longer, but keep an eye on it to prevent burning.