Name: Easy Low FODMAP Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 2 h
Cuisine: Italian
Ingredients: 2 tsp extra virgin olive oil, plus extra for greasing; 2 2/3 cups (377 g) low FODMAP gluten-free all-purpose flour; 1 tbsp instant yeast; 2 tsp baking powder (gluten-free if needed); 1 tsp salt; 1 tsp xanthan gum; 1/8 tsp sugar; 1 1/2 cups (360 ml) warm water (120°F–125°F / 48°C–52°C); 2 tsp apple cider vinegar; 1 cup (240 g) low FODMAP pizza sauce; 8 oz (225 g) shredded low-moisture mozzarella; Low FODMAP pepperoni; Sautéed red or green peppers or oyster mushrooms; Other low FODMAP toppings of choice; Fresh basil leaves (optional, for garnish)

Why You’ll Love This Recipe

I enjoy that this recipe uses readily available ingredients and doesn’t require complicated techniques. The crust has a light, chewy texture, while the sauce, cheese, and toppings create a satisfying balance. I also like that the recipe allows me to prep extra crusts ahead of time and freeze them, which makes future pizza nights even easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pizza Dough:
2 teaspoons extra virgin olive oil plus extra
2 2/3 cups (377 g) low FODMAP gluten-free, all-purpose flour
1 tablespoon instant yeast
2 teaspoons baking powder (gluten-free if needed)
1 teaspoon salt
1 teaspoon xanthan gum
1/8 teaspoon sugar
1 1/2 cups (360 ml) warm water, 120°F to 125°F (48°C to 52°C)
2 teaspoons apple cider vinegar

Sauce & Toppings:
1 cup (240 g) low FODMAP pizza sauce
8 ounces (225 g) shredded or thinly sliced low-moisture mozzarella
Low FODMAP pepperoni
Sautéed red or green peppers or oyster mushrooms
Other low FODMAP toppings of choice
Fresh basil leaves (optional, for garnish)

Directions

Grease two half-sheet pans with olive oil, line with parchment, and dust lightly with flour.
In a large bowl, whisk together flour, yeast, baking powder, salt, xanthan gum, and sugar. Add warm water, vinegar, and olive oil. Mix until a soft, slightly wet dough forms. (Alternatively, use a stand mixer with the paddle attachment.)
Divide the dough into two portions. Place each onto the prepared pans, shape into squat balls, and coat lightly with oil. Cover with plastic wrap and let rise in a warm spot for 1 hour.
After rising, press each dough ball into an 11-inch round. Cover again and let rise for another 20 minutes while preheating the oven to 475°F (240°C).
Bake crusts for 15 minutes, rotating halfway, until lightly golden and set.
Remove parchment, place crusts back on oiled pans, and brush edges with olive oil.
Spread 1/2 cup sauce on each crust, add cheese, and scatter toppings.
Bake for 6–8 minutes until cheese is melted, bubbly, and crust is crisp. Serve immediately.

Servings and Timing

This recipe makes 4 servings. Prep time is 15 minutes, resting time is 1 hour 20 minutes, bake time is 25 minutes, for a total of 2 hours.

Variations

Sometimes I switch mozzarella for a blend of low FODMAP cheeses like cheddar or parmesan. If I want more flavor, I sprinkle fresh oregano or chili flakes before serving. For a lighter version, I use roasted zucchini, spinach, or eggplant as toppings.

Storage/Reheating

I store leftover slices in the refrigerator for up to 3 days. To reheat, I bake them in a 350°F oven for about 8 minutes to keep the crust crisp. The crusts also freeze well—I wrap them tightly and store for up to 1 month.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough, let it rise once, then refrigerate overnight before shaping.

Can I use regular flour instead of gluten-free?

Yes, but the recipe was designed with gluten-free flour for a low FODMAP diet.

Do I need xanthan gum?

Yes, it helps provide structure in gluten-free baking.

Can I use dairy-free cheese?

Yes, as long as it’s low FODMAP and melts well.

Can I freeze the dough?

Yes, I freeze the crusts after par-baking for convenience.

Can I make one large pizza instead of two smaller ones?

Yes, but I adjust the baking time to ensure the crust cooks through.

What sauce works best?

I use low FODMAP pizza sauce, but a simple tomato passata seasoned with herbs works too.

Can I make this without yeast?

Yes, but the texture will be denser and less chewy.

How do I know when the crust is ready?

It should lift easily from the parchment with a dry, golden bottom.

Can I cook this on a pizza stone?

Yes, I preheat the stone and bake directly for an extra crisp crust.

Conclusion

I love how this easy low FODMAP pizza delivers all the flavor and satisfaction of classic pizza with a simpler, digestion-friendly twist. The crisp crust, melty cheese, and customizable toppings make it a recipe I come back to often. For me, it’s proof that comfort food can still fit perfectly into a low FODMAP lifestyle.