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Low FODMAP Pizza Equipment & Ingredients

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Making low FODMAP pizza at home is fun and easy – and you will get the best results if you use the ingredients and equipment that we call for in our many individual pizza recipes. This article has information and links for purchasing all of the ingredient and equipment recommendations. For an overview of recipes and commercially prepared pizzas, boxed mixes and frozen crusts, please read Everything You Need To Know About Low FODMAP Pizza.

Feature image for Low FODMAP Equipment and Ingredients
Making low FODMAP pizza at home is fun and easy!


The right ingredient choices will make all the difference in your low FODMAP pizzas.

A hand dropping flour upon a large piece of kneaded pizza dough
Be sure to choose the right flour for the job!


Each low FODMAP pizza recipe requires specific flour(s), and we can only guarantee success if you use what is called for. Here are our favorite flours for making pizza.


We use instant dry yeast most often, although you will find some recipes on our site using active dry yeast. Instant dry yeast allows you to streamline the recipe, incorporating it with your other dry ingredients right away, with no need to proof in water separately.

For our pizzas we like SAF brand instant dry yeast (IDY) the best, but we also use Red Star IDY (sometimes called “bread machine yeast”) and Fleischmann’s IDY.


Please use table salt where a recipe calls for “salt”, and where it specifies kosher salt, please use that. They do not measure the same at all and cannot be substituted one for the other. (BTW we use Diamond Crystal Kosher Salt for many recipes, which measures differently from other kosher salt brands.

For the record, 1 teaspoon table salt = 1 ½ teaspoons Morton Kosher Salt, or 2 teaspoons Diamond Crystal Kosher Salt.

Canned Tomatoes

on overhead shot of a huge variety of heirloom tomatoes
We grow a huge variety of tomatoes in our garden every summer and make a year’s worth of canned tomatoes, sundried tomatoes and tomato paste. But you can get fantastic canned tomatoes from your local market any time of year.

Ah, canned tomatoes. Please read our in-depth discussion on canned tomatoes, San Marzano vs. others, whole vs. crushed etc. in our Low FODMAP Pizza Sauce recipe.

Here are some of our faves:

Whole Tomatoes

Crushed Tomatoes, Ground Tomatoes & Purées

If you have access to a wholesaler or restaurant supplier, you might look into brands that some chefs swear by, such as Stanislaus Alta Cucina and Valoroso; Miracolo di San Gennaro Plum Tomatoes; and Gustarosso San Marzano Tomatoes.

Olive Oil

You want a good olive oil on hand. What is a good olive oil? Well, there are specifics that can make that determination but then there is also your palate. Use one you love. Here are the ones we return to again and again.

Garlic-Infused Olive Oil

We keep homemade Low FODMAP Garlic-Infused Oil, made with olive oil, on hand at all times and we stand by our recipe. If you would like to purchase, there are a few options we recommend. Also be sure to read our article, FODMAP Everyday’s Recommendations for Commercial Garlic-Infused Oils.


low FODMAP pizza equipment
Ensuring you have the right tools at hand make the pizza making process so much easier!

Some of our pizza recipes rely on simple half-sheet pans, while others require baking steels, wood-fired ovens and specialty peels. All the information you need on low FODMAP pizza equipment is here below.

High-Heat Pizza Oven

Our Wood-Fired Neapolitan-Style Low FODMAP Pizza is designed to be cooked at 900°F (482°C), preferably with wood, as they do in Naples. Charcoal, a wood/charcoal combo, or propane fuel can be used. But you must have an ultra-high temperature oven for this pizza.

Our Ooni Pro gets to temperatures over 900°F (482°C) and cooks pizzas beautifully. There are other ovens that we recommend as well, and they are all listed below. If you are serious about Neapolitan-Style Pizza, these ovens should be high on your consideration list.

You can assemble the Ooni Pro in about 6-minutes. So much simpler than you would think. Check it out!

Join us as we unbox and assemble our new Ooni Pizza oven!

Once it is assembled, you have to season it with an initial burn. We show you how in this video below.

This baby gets hot fast! So much fun to have a wood fired pizza oven for at home use.

To see us cooking with the oven be sure to check out this recipe Low FODMAP Neapolitan Style Pizza with that video! Or subscribe to us on Youtube!


  • Ooni Pro Multi-Fuel – This powerhouse of an oven can be cranked up to 932°F (500°C), is large enough for a 16-inch pizza, a standing rib roast or a whole chicken, and can be fired with wood, charcoal, a combo of those two, or propane with an optional propane burner.
  • Ooni Karu 16-inch Multi-Fuel – This is a top-of-the-line Ooni with tons of interior space and the versatility of being able to use wood, charcoal or a gas burner.
  • Ooni Karu 12-Inch Multi-Fuel – This model is smaller than the Pro but has the same versatile multi-fuel options.
  • Ooni Koda 16-inch – The Koda can take a 16-inch pizza and cranks up to those high temperatures using propane. Super simple to fire up!

Now, shopping for pizza ovens is not like comparing apples to apples. Because of the construction and insulation of some ovens, their slightly lower temperatures of around 800°F (427°C) might cook very similarly to Ooni ovens, which go over 900°F (482°C).

Take a look at these:


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