Low FODMAP Gluten Free Pesto 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)
- 2 tbsp olive oil, plus more for the pan
- 1 large egg
For the topping
- ⅓ cup basil pesto
- 8 oz fresh mozzarella, torn into pieces
- 1 cup cherry tomatoes, halved
Ingredient noteA serving of up to about 5 cherry tomatoes is low in FODMAPs. This recipe contains only about 1/4 cup of cherry tomato per serving, making it likely Low FODMAP. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 450°F (230°C). Lightly oil a large baking sheet or line it 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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