Low FODMAP Moroccan-Spiced Beef Pizza with Charred Zucchini

Total time1 hr 5 min

Prep time25 min

Cook time30 min

Low FODMAP Moroccan-Spiced Beef Pizza with Charred Zucchini

Pizza night doesn't have to mean a gut-wrecking gamble, and this one proves it in the most delicious way possible. The crust is built from a gluten-free flour blend and tapioca starch, giving you a base that's crisp at the edges and sturdy enough to hold serious toppings — no wheat, no problem. Garlic-infused oil does all the heavy lifting flavor-wise throughout the recipe, delivering that savory, aromatic depth without any of the fructan issues that come with actual garlic cloves. The spiced beef topping is layered with cumin, coriander, smoked paprika, and a whisper of cinnamon, which sounds bold but comes together into something warm and deeply satisfying rather than overwhelming. Charring the zucchini in a screaming-hot skillet before it ever hits the pizza is the kind of step that separates a good homemade pie from a great one — you get caramelized edges and concentrated flavor instead of soggy rounds. Scallion green tops finish things off with a fresh, mild bite that's well within safe territory. This makes four generous servings, so it's just as good for a weeknight family dinner as it is for a low-key weekend gathering where you actually want to enjoy the food without second-guessing every ingredient.

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Ingredients

4 servings

For the crust

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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½ cup tapioca starch
1 tsp instant yeast
1 tsp salt
1 tsp sugar
¾ cup warm water (about 110°f / 43°c)
2 tbsp garlic-infused oil, divided

For the sauce

1 can (14 oz) diced tomatoes, drained
Ingredient note
A serving of up to about 1/3 cup of diced tomatoes is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp cayenne pepper
salt and pepper to taste

For the beef topping

1 lb ground beef (85% lean)
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp salt

For the charred zucchini

2 medium zucchini (about 12 oz total), sliced into ¼-inch rounds
1 tbsp garlic-infused oil
salt and pepper to taste

For assembly

1 ½ cups shredded mozzarella cheese

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
¼ cup scallion green tops, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 450°F (230°C) with a rack in the upper third. Line an 18×13-inch baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the gluten free flour blend, tapioca starch, instant yeast, salt, and sugar. Add the warm water and 1 tablespoon of the garlic-infused oil, then stir until a soft, slightly sticky dough forms. Let the dough rest for 10 minutes — it will firm up slightly as the starches hydrate.

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