20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make ahead: Steps 1-2

BBQ sauce, chicken, pineapple, and bacon. There are those who would say this is the perfect pizza! I say it’s delicious. And it’s a great way to use up leftover chicken. Shape the gluten-free crust, then pile on the toppings for a family-pleasing pizza dinner.

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Ingredients: Pizza Crust

3/4 cup warm water (105 – 110 degrees F)

1 packet active dry yeast (about 2 1/4 tsp)

1 tablespoon sugar

2 cups gluten-free flour (Bob’s Red Mill works well)

1 teaspoon Kosher salt

1 large egg

1 teaspoon dried basil

3 tablespoons garlic-infused olive oil plus additional for spreading out the dough

1 teaspoon apple cider vinegar (or white vinegar works too)

Ingredients: Pizza

2/3 cup low FODMAP BBQ Sauce - See my recipe here

Cooked chicken (my Teriyaki Chicken works great), chopped

1 pound bacon, cooked, cooled and chopped

1 small can pineapple rounds in pineapple juice (or fresh pineapple), chopped

2 carrots, grated

2 green onions, green part only, chopped

1/2 cup cilantro, chopped

1/4 teaspoon chili flakes, crushed (or to your liking)

1 1/2 cups extra sharp cheddar cheese, grated

Directions

(1) Make the BBQ sauce: Directions to make my BBQ sauce are here. You may also use purchased low FODMAP. BBQ sauce such as FODY Foods Feelin’ Saucy BBQ Sauce.

(2) Prepare other ingredients: Cook and chop the bacon. Chop the cooked chicken. Grate the cheese. Chop the vegetables. Chop the pineapple.

Make-ahead note: At this point, you may set the BBQ sauce, and other prepared ingredients and set aside (and refrigerate) until you’re ready to make the pizza.

(3) Preheat the oven: Set pizza stone or cookie sheet on the middle rack of the oven and preheat oven to 425 degrees F.

(4) Start the yeast: Combine water, sugar, and yeast in a mixing bowl and let it sit for 5 minutes until it begins to froth.

(5) Make the dough: Combine flour, salt, and dried basil in a large bowl. Add in the egg, olive oil, vinegar, and yeast mixture. Stir until the flour is combined and the dough comes away from the sides of the bowl. Don’t add more flour – the dough is supposed to be a bit sticky.

(6) Shape the dough: Turn the dough out in the middle of a piece of parchment on a flat surface and, using your fingers dipped in olive oil, gently press and push the dough out into a round or rectangle. It’s a bit sticky so keep dipping your fingers in olive oil and keep pressing it out until it’s all about the same thickness and in the shape you want. The surface of your crust doesn’t have to be smooth, your toppings will be covering it anyway. I like to spread it out fairly thin so I have more room to add toppings. You can roll or crimp around the outside edge of the crust if you like just to make it pretty.

(7) Pre-cook the pizza crust: Before adding any sauce or toppings, transfer the dough on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8 minutes.

(8) Add toppings: Remove from the oven and spread the BBQ sauce on the hot pizza crust. Then, layer on the cooked chicken, pineapple, bacon, green onions, and the cheese. Season with salt and pepper.

(9) Finish: Put the pizza back in the oven and cook for another 8-10 minutes until the edges of the crust are browning nicely and the cheese is melted and bubbly.

(10) Plate and serve: Remove from the oven to a cutting board. Sprinkle with the red pepper flakes, and chopped cilantro, and let stand for a couple of minutes, then slice and serve hot as it’s best that way!

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.

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