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.
The right ingredient choices will make all the difference in your low FODMAP pizzas.
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.
- Bob’s Red Mill 1 to 1 Gluten Free Baking Flour – This is used in our Easy Pizza, Deep-Dish Pizza and Grilled Pizza.
- Better Batter Gluten Free Flour – Use this for our 2.0 Pizza.
- Antimo Caputo Fioreglut Gluten Free Flour – We feature this flour in the Caputo Fioreglut Low FODMAP Pizza.
- Antimo Caputo 00 Pizzeria Flour in the Blue Bag – This is the flour you need when launching your low FODMAP pizza into a 900°F (482°C) oven; that would be our Neapolitan-Style Pizza!
- King Arthur Unbleached Bread Flour – We use this flour in our 72-Hour Ferment Low FODMAP Pizza and Sourdough 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.
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:
Crushed Tomatoes, Ground Tomatoes & Purées
- Bianca DiNapoli Crushed Tomatoes
- RedPack (also called Red Gold)
- San Marzano brand (PS: these are not true “San Marzano” tomatoes. Know what you are buying)
- Muir Glen Crushed
- Muir Glen Purée
- Cento Purée
- Tomato Magic Ground Tomatoes
- 7/11 Ground Tomatoes
- 6 in 1 All Purpose Ground Tomatoes
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.
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.
- California Olive Ranch Extra Virgin Olive Oil
- Monini GranFruttato Extra-Virgin Olive Oil
- Kirkland Signature Organic Extra-Virgin Olive Oil
- Colavita Italian Blend
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.
- Fody Garlic-Infused Olive Oil
- Boyajian Garlic Oil
- Cobram Estate Garlic Infused Extra Virgin Olive Oil (available only in the AU)
- Colavita Roasted Garlic Extra Virgin Olive Oil
- O Roasted Garlic Olive Oil
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.
- Measuring Cups & Spoons – Measuring tools can vary widely in the volume they hold – surprise! It is imperative that you have high quality calibrated volume measuring tools to assure your FODMAP Everyday® recipes turn out the way you want. Invest in these now and you will have these high-quality tools for a lifetime. I like Cuisipro for dry measuring. For liquid measuring I use these specific ones from Pyrex. Also, please read our article about How To Measure by Volume.
- Digital Scale – Some ingredients are best weighed with a scale. We use this OXO in the Test Kitchen.
- Stand Mixer – You can make our pizza doughs by hand or with a sturdy stand-mixer. The 5-quart KitchenAid is our favorite. We use both the bowl-lift style and the tilt-head model.
- Dough Containers – During bulk fermentation I am partial to these plastic containers with snap-on lids. After forming the dough into individual balls, I like to place them in these roomy rectangular ones by DoughMate.
- Half-Sheet Pans – Not all baking sheet pans are created equal. These very sturdy commercial grade aluminum half-sheet pans are the ones we use.
- Parchment Paper – I am partial to pre-cut parchment paper as you won’t have to fight the “curl” of the kind that comes on a roll.
- Flour Shaker – These are not necessary, but I like to keep flour in one (for dusting my work surface), and confectioners’ sugar in another (for sugar-dusting desserts). These come with covers for airtight storage.
- Bench Scraper – If you have ever worked in a professional kitchen or bakery you know that a bench scraper is considered an essential tool. I use them to divide dough, gather ingredients together, scrape my work-bench clean, etc. PS: They are also fantastic for cutting bars and brownies.
- Sturdy Silicone Spatulas & Brushes – We use silicone spatulas all the time, sometimes multiple times even in one recipe. And silicone brushes are the best: they are heat-resistant, clean up beautifully and you will never again have to deal with loose bristles sticking to your food. The spatulas come into play in many pizza recipes and the brush is a must-have for the Low FODMAP Grilled Pizza.
- Bottle with Pouring Spout – We keep this on our worktable, and it is perfect for drizzling olive oil on our Wood-Fired Neapolitan-Style Pizzas.
- Baking Stone – A baking stone, preheated for a full hour in your home oven, will make a much better pizza than one baked on a baking sheet pan. We like this one from Fibrament.
- Baking Steel – If you are going to be baking your pizzas in your home oven, I implore you to buy a 3/8-inch baking steel. If there is one piece of equipment that will make a difference in your oven-baked pizzas, THIS IS IT!
- Infrared Thermometer – There is no better way to gauge the temperature of your pizza oven than with an infrared thermometer. Thermoworks are very well made and easy to use.
- Wooden Peel – Broad wooden peels are the classic tool for launching pizza into your oven. We use this one from Ooni, but there are others, such as this one from New Star.
- Metal Peel – A metal peel is best for retrieving your pizza from a hot oven.
- Turning Peel – A turning peel is a specialized peel used in high temperature ovens. When cooking at 900°F (482°C) you will be constantly monitoring your pizza and turning it about every 10 seconds and a turning peel is the right tool for the job.
- High Heat Gloves – You need more protection than your average oven mitts. These heavy-duty gloves will protect you very well.
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!
Once it is assembled, you have to season it with an initial burn. We show you how in this video below.
- 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:
- Alfa 4 Pizze 31-Inch Outdoor Wood-Fired Pizza Oven
- Gozney Brand ovens, including Roccbox & Dome
- Forno Venetzia Pronto 500 33-Inch Outdoor Wood-Fired Pizza Oven
- WPPO Pro 4 25-Inch Outdoor Wood-Fired Pizza Oven On Cart
- Tuscan Chef GX-B1 34-Inch Outdoor Wood-Fired Pizza Oven
- Nuke Wood Fired Outdoor Oven
- Breville Smart Oven Pizzaaiolo