Low FODMAP Gluten Free Margherita Pizza
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- 1 tsp baking powder
- ⅔ cup warm water (about 110°f / 43°c)
- 1 tbsp olive oil, plus more for the pan
- 1 tsp apple cider vinegar
For the sauce
- 1 can (14 oz) whole peeled san marzano tomatoes
Ingredient noteA serving of up to about 1/2 cup of whole peeled san marzano tomatoes is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid whole peeled san marzano tomatoes, please tap it and change its rating to Red.
- 1 clove garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the topping
- 6 oz fresh mozzarella, torn into pieces
- 1 tbsp olive oil
For serving
- ¼ cup fresh basil leaves
- flaky sea salt, to taste (optional)
Instructions
- 1
Position a rack in the lowest position of the oven and preheat to 450°F (230°C). Lightly oil a 12-inch round pizza pan or a rimmed baking sheet and line with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and baking powder until evenly combined.
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