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deep-dish low FODMAP pizza on board wedge cut out; wedge on white plate

Low FODMAP Deep-Dish Pizza

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. 

Course: Dinner & Lunch
Cuisine: American & Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 45 minutes
Total Time: 1 hour 50 minutes
Makes: 4 Servings
Calories: 555 kcal
Author: Dédé Wilson

Ingredients:

Pizza Dough:

Filling:

  • 4- ounces (115 g) thinly sliced Provolone cheese
  • 6- ounces (170 g) shredded low-moisture mozzarella
  • 4- ounces (115 g) low FODMAP Italian sausage, bulk or casing removed; I used sweet
  • 1 1/3 cups (315 ml) low FODMAP marinara sauce such as Rao’s Sensitive Formula Marinara or our Low FODMAP Everyday Quick Tomato Sauce
  • 2 tablespoons Parmigiano Reggiano

Preparation:

  1. 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.

  2. 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.

  3. Coat the entire inside of a 9-inch (23 cm) round pan with the remaining 1 tablespoon of butter. Scrape dough into pan, oil fingers and palms very well and press dough into pan evenly over the bottom and up the sides about 1 ½-inches (4 cm) high. Set aside in a warm, draft-free place to rise for 45 minutes.
  4. 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.

  5. 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.

  6. Bake for 35 to 45 minutes or until crust is a rich golden brown and filling is bubbling. Check after 30 minutes and if the pizza is browning too quickly, lightly cover with foil and keep baking.
  7. Remove pan from oven and allow to cool on rack for 5 minutes before cutting into wedges and serving.

Notes:

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Canned Tomatoes: Monash University has lab tested canned tomatoes and they are low FODMAP at 92 g or 3.2-ounces, which they say is about 3/5 of a cup. Moderate FODMAPs kick in at about 3/4 cup or 115 g, at which point fructose can become an issue.
  • Cheese: Many cheeses have low FODMAP serving sizes. The low FODMAP diet is not a dairy-free diet. Hard cheeses such as Parmigiano Reggiano or Pecorino Romano have been lab tested by Monash University and are low FODMAP in 40 g amounts.
  • Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP. Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
  • Tomatoes: Both Monash University and FODMAP Friendly have lab tested common, beefsteak tomatoes. Monash University lab tests have shown no FODMAPs. FODMAP Friendly gives them a “Pass” at ½ cup (75 g) portions. Cherry tomatoes and Plum (Roma) tomatoes have also been tested by Monash and FODMAP Friendly. Both Monash and FODMAP Friendly recommend 75 g of cherry tomatoes as a serving (about 5 or ½ cup) and 75 g of plum or Roma tomatoes, which is about 1 small tomato or ½ cup.
  • Yeast: Yeast – fresh, dry and instant – are all low FODMAP.

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.

Nutrition Facts
Low FODMAP Deep-Dish Pizza
Amount Per Serving
Calories 555 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 632mg26%
Potassium 4mg0%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 20IU0%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.