Low FODMAP Sausage Pizza
Pizza night doesn't have to be a distant memory just because you're watching your gut. This hearty, satisfying pie delivers everything you love — a golden, chewy crust, savory sausage crumbles, bubbling mozzarella, and a bright tomato sauce — without the ingredients that tend to cause trouble. The crust is built on a gluten free flour blend with a touch of apple cider vinegar and xanthan gum to give it that real-dough chew and structure. For the sauce, garlic-infused oil does all the heavy lifting on flavor while keeping things gut-friendly, since the oil carries the taste without the fructans that come from garlic itself. Scallion green tops add a mild, fresh bite on top — another smart swap that delivers onion flavor without the FODMAPs hiding in the white bulb. The whole thing comes together in well under an hour and serves four, making it an easy weeknight win or a crowd-pleasing weekend dinner. Finish it with a few fresh basil leaves and you've got a pizza that genuinely competes with anything from a delivery box.
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- ⅔ cup warm water (about 110°f / 43°c)
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
For the sauce
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteA 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 tbsp garlic-infused oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For the topping
- 12 oz sausage, casings removed
- 1 ½ cups shredded mozzarella cheese
- ¼ cup scallion green tops, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp olive oil, for brushing
For serving
- fresh basil leaves (optional)
Instructions
- 1
Place a pizza stone or an inverted baking sheet on the middle rack of your oven and preheat to 450°F (230°C). Allow at least 30 minutes for the stone or pan to fully heat.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, instant yeast, sugar, salt, and xanthan gum (if your blend does not already contain it). Add the warm water, 1 tbsp olive oil, and apple cider vinegar, then stir until a soft, slightly sticky dough forms. Let the dough rest for 10 minutes so the flour hydrates and the dough becomes easier to handle.
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