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)

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!

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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