Description

This easy low FODMAP pizza features a gluten-free crust that’s crisp yet chewy, topped with melty cheese, sauce, and digestion-friendly toppings. It’s simple to make, customizable, and perfect for pizza night without the discomfort.

Ingredients

Pizza Dough:

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

Sauce & Toppings:

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)

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Instructions

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 (or use a stand mixer with paddle attachment).
Divide dough into two portions, place on prepared pans, shape into balls, and coat lightly with oil. Cover and let rise in a warm spot for 1 hour.
Press each dough ball into an 11-inch round. Cover again and let rise 20 minutes while preheating oven to 475°F (240°C).
Bake crusts for 15 minutes, rotating halfway, until lightly golden and set.
Remove parchment, return crusts to oiled pans, and brush edges with olive oil.
Spread 1/2 cup sauce on each crust, sprinkle with cheese, and add toppings.
Bake for 6–8 minutes until cheese is melted, bubbly, and crust is crisp. Serve immediately.

Notes

Use cheddar or parmesan for variation instead of mozzarella.

Top with roasted zucchini, spinach, or eggplant for a lighter version.

Sprinkle chili flakes or oregano before serving for extra flavor.

Par-bake crusts ahead of time and freeze for quick pizza nights.

Cook on a pizza stone for a crispier base.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/4 pizza
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 16g
Cholesterol: 35mg