Smoky Bacon Gouda Pizza (Low FODMAP)

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

My gluten-free crust is so good, whatever you put on top already has a head start on being delicious! This Smoky Bacon Gouda Pizza is full of fall flavor with bacon, gouda, and even a touch of pumpkin in the sauce. Each bite is a savory celebration of smoky seasoning, cheesy goodness, and the subtle hint of pumpkin. Get ready to savor the essence of the season with this irresistibly flavorful and gluten-free pizza.

Ingredients: Crust

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

1 tablespoon sugar

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

2 cups gluten-free flour (I used Bob’s Red Mill 1 to 1)

1 teaspoon Kosher salt

1 teaspoon dried basil

1 large egg

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

2 tablespoons garlic-infused olive oil (or regular)

Additional olive oil for spreading the dough

Ingredients: Topping

1/2 cup pumpkin puree (or you can use tomato sauce if you prefer)

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC15 for 15% discount)

1 tablespoon low FODMAP hot sauce

1 cup chopped kale

1/2 cup grated extra sharp cheddar cheese

1 1/2 cups grated gouda cheese

4 slices thick-cut bacon, cooked and chopped

Chopped cilantro, green onion greens, and just a drizzle of honey (optional) for serving

Directions

(1) Prepare: Set pizza stone or cookie sheet on the lower rack of the oven and preheat oven to 425 degrees F. Grate the cheese. Cook the bacon and chop it into small pieces. Line a cookie sheet (without edges) with parchment paper.

(2) Prove the yeast: Combine water, sugar, and yeast in a small bowl and let sit for 2-3 minutes until it begins to froth.

(3) 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. Transfer the dough to the prepared cookie sheet with the parchment paper.

(4) Form the dough: Using your fingers dipped in olive oil, press and push the dough out into a round or rectangle. This part takes a bit of patience but keep pressing the dough out across the parchment. It will be a bit sticky so keep dipping your fingers in olive oil and keep pressing the dough 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 the edges under if you like a thicker edge.

(5) First bake: Before adding any toppings, pre-bake the crust. Transfer the crust on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8 minutes.

(6) Make the sauce: Combine pumpkin (or tomato sauce), chili powder, smoked paprika, garlic salt, hot sauce (if using) and stir well to combine.

(7) Add toppings: Remove the crust from the oven and spread about half the pumpkin/tomato mixture on the crust. Use just enough to cover the pizza crust but don’t create a thick layer (save the extra for another pizza). Top with Kale, both grated cheeses, and the bacon pieces.

(8) Bake: Slide the pizza on the parchment paper back onto the hot pizza stone or cookie sheet in the oven and cook for 10 minutes until the cheese is melted and bubbling, and the crust is starting to brown.

(9) Plate and serve: Remove from the oven onto a cutting board then slice and serve while it’s still nice and hot topped with chopped cilantro, green onion greens, and an optional (but very delicious) light drizzle of honey (1 teaspoon of honey is low FODMAP serving).

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. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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