Vegetable and Protein Pan Pizza

Partially Low FODMAP (The dough I used is the only non Low FODMAP ingredient)

Who doesn't love a good pizza? BUT pizza can be really tricky for those suffering with gut issues. I have created this pizza recipe for those who love pizza, and want to still enjoy it despite any gut sensitivity. With the crust of your choice, this is a tasty guide for pizza that will not force you to settle o stray from low FODMAP!

Ingredients:

*Based on a 1 lb roll of dough

• Pizza Dough

  • I used Rhodes frozen pizza dough which is delicious and super easy (just leave about 8 hours to thaw before in fridge or 3-4 outside fridge). This is not Low FODMAP. Look below for more Low FODMAP suggestions!

• 8 oz can plain tomato sauce ( I used Kroger brand)

• 1 tbsp olive oil

• 1/2 tsp dried basil leaves

• 1/2 tsp dried oregano leaves

• 1/4 tsp Ground black pepper

• 1/4 of a medium size orange pepper (or bell pep of choice), chopped into small cubes

• 1-2 slices of a medium beefsteak tomato, chopped into small cubes

• 1/4 of a medium zucchini*, chopped into small cubes

• 1/4 of a small-medium eggplant, chopped into small cubes

• 1 handful of baby spinach, chopped

• Small handful of Frozen broccoli (thawed), broken up into small pieces

• Fresh (or if need be shredded) Mozzarella ( I used 1/4 of an 8 oz ball)

  • torn into small pieces

• Goat cheese ( I used 1/4 of a 4 oz log)

  • I also happened to use a pumpkin spiced log, because I was feeling fall!!

• 2 Johnsonville turkey sausages cut into small cubes (thawed)

• Prosciutto ( I used three slices of this 4 oz container)

• Add fresh basil if you have it/want it

Directions:

1. Follow your pizza dough directions on thawing, rising, mixing, etc. whatever needs to be done! Also follow directions for what type of pan/sheet to use. Preheat oven based on the directions for your specific dough.

2. Spread olive oil over the bottom of your chosen pan. Place pizza dough on top of oiled pan surface. I was feeling a pan pizza so I chose a smaller pan to create a thicker crust.

3. Open the tomato sauce and mix in the dried spices (basil, oregano, black pepper).

4. Spread tomato sauce on top of pizza dough/crust.

5. Add 3/4 of the torn pieces of mozzarella to the sauce covered dough.

6. Then add rest of toppings sprinkled around evenly except for the fresh basil and prosciutto.

7. Place the rest of the mozzarella on top.

8. Place in oven for the allotted time suggested by the dough you used. If doing a thicker pan pizza like I did, aim for about 10 minutes longer than the packaging recommends.

9. Tear prosciutto into small pieces and place that and the basil leaves around the pizza to your liking.

10. Serve or store in airtight container for up to four days in the fridge.

Low FODMAP/ Baking Notes

*Dough: for Low FODMAP choose non-wheat based dough, like a sourdough or a gluten free crust option (almond or I hear these are popular). I would not recommend a cauliflower based one as that is not Low FODMAP. You can also make your own with Bob's Red Mill.

* Plain tomato sauce is GREAT for a low fodmap sauce for pizza. You can add what you like to it and ensure that there is no onion/garlic! This 8 oz can also kept me from opening a whole big jar!

* I often chop my zucchini and eggplant and place them in freezer safe bags to add to pizza or pasta dishes for an easy low fodmap vegetable source (keep to serving sizes in the Monash Fodmap app). So I thawed mine out and then placed on the pizza. I keep these bags in the freezer for months taking out what I need when I need it!

Try it?

Let me know in the comments below or DM me on Instagram!