Low FODMAP Deep-Dish Pizza is possible to create in your very own home oven. What distinguishes this style of pizza is its depth and thickness of crust, abundance of cheese, sauce and fillings, and the fact that many deep-dish pizza dough formulas contain cornmeal as well as butter. You do need a 9-inch (23 cm) deep dish pizza pan.
For Making By Hand: Whisk together flour, cornmeal, sugar, salt, instant yeast, and xanthan gum in a large bowl to aerate and combine. Add the warm water and 2 tablespoons melted butter and begin to stir together with a sturdy wooden spoon until a wet dough forms, then beat vigorously until mixture looks like a soft, somewhat wet batter with a little elasticity.
For Making With A Stand Mixer: Place flour, cornmeal, sugar, salt, instant yeast, and xanthan gum in stand mixer bowl fitted with flat paddle attachment and mix on low to aerate and combine. Add the warm water and 2 tablespoons melted butter and mix on low-medium speed until a wet dough forms, then turn speed up to medium to medium-high and beat until mixture looks like a soft, somewhat moist dough with a little elasticity.
Meanwhile, position rack in middle of oven and preheat oven to 425°F (220°C). Prep your sauce and toppings. Marinara should be room temperature, or at least not cold.
Arrange the sliced Provolone evenly all over the bottom of the pan, over the risen dough, then scatter the shredded mozzarella over the Provolone. Pinch off small pieces of raw sausage, about the size of small grapes and scatter those over the cheese, then dollop the sauce over all and spread gently to cover everything. Sprinkle with Parmigiano Reggiano.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.