Our Easy Low FODMAP Pizza recipe is the simplest and most straight forward of our pizza recipes. My goal with this recipe was to help you make delicious low FODMAP pizza with readily available ingredients and minimal time.
For the Dough: Take two clean, heavy-duty aluminum rimmed half-sheet pans and generously coat with the extra olive oil. Line each pan with a piece of parchment paper cut to fit (yes, place it over the oiled surface); lightly flour the top of the parchment; set aside.
For Making By Hand: Whisk together flour, instant yeast, baking powder, salt, xanthan gum and sugar in a large bowl to aerate and combine. Add the warm water, vinegar and 2 teaspoons of olive oil 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, instant yeast, baking powder, salt, xanthan gum and sugar in stand mixer bowl fitted with flat paddle attachment and mix on low to aerate and combine. Add the warm water, vinegar and 2 teaspoons of olive oil 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 wet batter with a little elasticity.
Meanwhile, prep your sauce and toppings. Pizza Sauce should be room temperature, or at least not cold.
Bake the pizza crusts for about 15 minutes, rotating front to back and from one rack to the other halfway through baking. The crust should have begun to take on a light golden color and you should be able to lift the crust from the parchment and feel a dry crust on the bottom that is beginning to crisp. Go by my recommended visual cues and make sure the crust has begun to “set” and taken on some golden color and crispness, regardless of the time.
For Freezing Crusts: If you want to cool and freeze the crusts, this is your stopping point. Remove pans from oven and remove crusts from pans, cooling crusts on racks. Once they have cooled, place in large zipper top bags and freeze for up to one month, taking care not to bend or crush. Each can get its own bag, or separate with a piece of parchment paper and use one bag. When ready to use, Position 2 racks in the two hottest areas of your oven. Preheat oven to 475°F (240°C).
For Using Crusts Immediately: Quickly lift crusts off of parchment papers and discard papers. Place crusts back on oiled pans, crisped side down.
For Assembly: Quickly, so that pans retain heat, brush the edges of the crust with extra olive oil then spread about 1/2 cup (125 g) of sauce over each crust, leaving about a half an inch (12 mm) border of crust. Scatter cheese and any toppings over the sauce. Bake for about 6 to 8 minutes or until cheese is melted and beginning to bubble and crusts are browned and crisp. Serve immediately.
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.