Crispy Brussels Sprouts and Bacon Pizza (Low FODMAP)

20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Serves 3

The wonderful flavor of crispy Brussels sprouts and bacon combined with delicious mushrooms and herbs makes a delicious pizza! Brussels sprouts are one of those vegetables that have a small (2-3 sprouts) low FODMAP serving size. So, taking the leaves apart and roasting them before putting them on your pizza means a few sprouts go a long way and give you all the delicious flavor without being high in FODMAPs. This pizza is a great change of pace and, if you love Brussels sprouts, you will love this recipe.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ main course recipes

BBQ Chicken Pizza with Bacon and Pineapple (low FODMAP)

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.

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. 

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ Pizza recipes

Roasted Mushroom and Pesto Pizza (low FODMAP)

20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Vegetarian • Serves 4 • Ok to make-ahead: Steps 1 - 3

I have published a number of pizza recipes and each one I create is my new favorite. This one is no exception! Roasted mushrooms are full of flavor and, when paired with our lemon basil pesto and some really good cheese, they make this pizza really special. Serve it with one of our delicious salads and you’ll have a perfect meal.

Ingredients: Pizza

2 tablespoons garlic-infused olive oil

1 pound oyster mushrooms, chopped

1 teaspoon Gourmend Garlic Scape Powder (use code IBSGC15 for 15% discount)

1/2 teaspoon dry thyme

Kosher salt and black pepper

2 tablespoons pine nuts

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)

2 cups gruyere cheese, grated

Kosher salt and black pepper

Red pepper flakes (optional)

Ingredients: Pesto

2 cups fresh basil leaves - chopped

1/2 cup fresh dill - chopped

1/4 cup garlic-infused olive oil

1-2 tablespoon fresh-squeezed lemon juice

2 tablespoons pine nuts plus more for serving

1/4 - 1/2 cup fresh-grated parmesan cheese

Salt and pepper to taste

Directions: Pesto

1) Prepare the ingredients: Wash and chop the basil and dill. Squeeze the lemon juice. Grate the parmesan.

(2) Blend the ingredients: Blend all ingredients except salt and pepper in either a blender or food processor until smooth.

(3) Finish: Taste and add salt and pepper to your liking.

Directions: Pizza

(1) Make the pesto: Directions above.

(2) Cook the mushrooms: In a large frying pan, heat 1 tablespoon of garlic-infused olive oil. When hot, add the chopped mushrooms, garlic scape powder, thyme, salt, and pepper. Stir and cook until the mushrooms start to turn golden brown and a bit crispy. Add the pinenuts in the last couple minutes of cooking. Taste and add salt and pepper if needed. Set aside.

(3) Grate the cheese: Grate the cheese and set aside.

Make-ahead note: At this point, you may set the pesto, mushrooms, and cheese aside (and refrigerate) until you’re ready to make the pizza.

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

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

(6) 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.

(7) “Roll” 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.

(8) 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.

(9) Add toppings: Remove from the oven and spread the pesto sauce on the hot pizza crust. Then, layer on the cooked mushrooms, and the cheese. Season with salt and pepper.

(10) 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.

(11) Plate and serve: Remove from the oven to a cutting board. Sprinkle with the red pepper flakes 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!

This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ main course recipes

Sausage and Castelvetrano Olive Pizza (low FODMAP)

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

This delicious and hearty pizza is full of amazing flavors you probably thought were off your low FODMAP protocol. Sausage pizza? Yes! Because you make it yourself following my easy low FODMAP recipe, you know it will be delicious AND easy on your stomach. Don’t be afraid to use the peppers—just be sure to remove the seeds. Can’t get Castelvetrano olives? Feel free to substitute another type of olive in this recipe.

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

IBS-friendly pizza you’re going to love! (Low FODMAP)

30 Minutes • Gluten-free • Low FODMAP • Serves 4 • Have you been craving a good pizza that won’t give you a stomach ache? This is it! Delicious yeasted crust that is just the right combination of chewy and crisp. It’s quick to make because it doesn’t require any kneading and it rises while it cooks, so don’t be afraid to try this tonight. Your whole family will love it hot out of the oven.

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INGREDIENTS

2 cups gluten free flour (Bob’s Red Mill 1 to 1 works well)

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

1 Tblsp sugar

1 tsp salt

1 large egg

1 tsp dried basil (optional-but really good!)

2 Tblsp garlic infused olive oil (or regular)

Additional olive oil for spreading the dough

1 tsp apple cider vinegar

¾ cup warm water (105 – 110 degrees F)

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Toppings (low FODMAP*) of your choice – try some extra sharp cheddar cheese, fresh grated parmesan, prosciutto, fresh basil, olives, artichoke hearts (not the marinated variety), the possibilities are endless. Leave the onions and garlic off — you won’t miss them I promise!

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DIRECTIONS

Set pizza stone or cookie sheet on lower rack of the oven and preheat oven to 450 degrees F.

Combine water, sugar and yeast in a small bowl and let sit for 5 minutes until it begins to froth.

Combine flour, salt and dried basil (if using) in a large bowl. Add in the egg, olive oil, cider vinegar and yeast mixture. 

Stir until the flour is combined and dough comes away from the sides of the bowl. Don’t add more flour – dough is supposed to be a bit sticky.

Transfer the dough to a piece of parchment on a cutting board or your cookie sheet.

Using your fingers dipped in olive oil, press and push the dough out into a round or rectangle.

Keep pressing out across the parchment. 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 the edges under if you like a thicker edge.

Before adding any toppings: Transfer the crust on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8-10 minutes.

Remove from the oven and brush the entire crust with garlic or regular olive oil or you can add your favorite low FODMAP tomato sauce if you like instead.

Add whatever low FODMAP toppings* you like (a little sharp cheddar cheese, fresh grated parmesan, prosciutto, veggies galore, fresh basil, olives, artichoke hearts (not the marinated variety), etc. The possibilities are endless.

Once you have all the toppings in place, transfer your pizza on the parchment back to your heated cookie sheet or pizza stone. Cook 8-10 more minutes until crust is browned and crisp on the bottom and cheese is bubbly and beginning to brown.

When the pizza is hot out of the oven, I like to add some sliced fresh basil and heirloom tomatoes or an arugula salad with lemon Dijon dressing.

Enjoy it while it’s hot. It’s best that way.

*Game Changers see your food lists in your program journal for lots more ideas for pizza toppings.

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