Low FODMAP Prosciutto and Arugula Pizza
Pizza night doesn't have to feel like a compromise, and this one proves it in the most delicious way possible. A crispy gluten-free crust gets topped with a simple crushed tomato sauce, melty low-moisture mozzarella, and silky prosciutto, then finished with a bright, garlicky arugula salad right before serving. The peppery greens wilted just slightly by the heat of the pizza make every bite feel like something you'd order at a proper Italian restaurant. One of the trickier parts of eating this way is getting that deep, savory garlic flavor without the digestive fallout — garlic-infused oil solves that completely, delivering all the aroma with none of the FODMAPs. Low-moisture mozzarella and aged Parmesan are both naturally very low in lactose, so the cheese pull is fully on the table. Preheating your baking sheet or pizza stone is the move that gets you a golden, firm crust instead of a soggy one — don't skip it. Serves 4, and it comes together fast enough to be a genuinely easy weeknight dinner.
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Learn more →Ingredients
4 servings
For the pizza
- 1 gluten free pizza crust (12-inch, store-bought or homemade)
- ½ cup canned crushed tomatoes, drained
Ingredient noteA serving of up to about 1/2 cup of crushed tomatoes is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 1 tbsp garlic-infused oil, divided
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim)
- 3 oz prosciutto, thinly sliced
For the arugula topping
- 2 cups baby arugula
- 1 tbsp garlic-infused oil
- 1 tsp fresh lemon juice
- ¼ tsp salt
For serving
- 1 oz parmesan cheese, shaved (optional)
- red pepper flakes, to taste (optional)
Instructions
- 1
Place a baking sheet or pizza stone on the center rack of the oven and preheat to 450°F (230°C) for at least 15 minutes.
- 2
In a small bowl, stir together the crushed tomatoes, 1 tbsp garlic-infused oil, dried oregano, salt, and black pepper until combined.
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