Fish Taco Quinoa Salad (low FODMAP)

45 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 4

This combination fish taco, quinoa, and cabbage salad is simply wonderful. The tangy herb dressing is perfect to bring it all together so you get all the flavor of fish tacos in a nice neat bowl! It’s easy to make and you can cook the fish on your grill or on the stove. It’s all-around a perfect summer supper.

This recipe is now available in our recipe club.

To keep the blog fresh and to make sure our complete recipe archive is easily accessible for you, I am publishing the recipe archive to my new Recipe Club. 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.

The Deliciously Low FODMAP Recipe Club is ready for you!

Become a Patron!

I’m beyond excited to announce my new Recipe Club for delicious Low FODMAP recipes. The club will allow me to keep the blog fresh and ensure our complete recipe archive is easily accessible to you. 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 that will ONLY be available 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 plan and prepare fantastic low FODMAP meals everyone will love.

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

Thank you for your support.

I’m so thankful for the enthusiastic support I get from all of you. I couldn’t do it without you!

Join the club. Become a Patron.

Become a Patron!

Smoked Salmon with Lemon Dill Cream (low FODMAP)

10 Minutes + overnight prep • 3 - 4 hours cook • Low FODMAP • Gluten-Free • Lactose-free • Serves 6+ • Ok to make-ahead: Steps 1 - 7

Smoked salmon prepared in this way is not only delicious, it gets a wonderful color and sheen so it’s a beautiful centerpiece for any table. Even if you're not a huge salmon fan, I encourage you to try this recipe. You might just discover you love it and you will surely get rave reviews. This will serve 6 or more as a hearty main course. You can also prepare it ahead and serve it as the main event in our Salmon Salad with Balsamic Mustard Vinaigrette.

Ingredients: Brine and Salmon

1 cup whisky or gin (I prefer whisky and I used Jameson double-casked)

1 cup water

1 cup dark brown sugar plus more for sprinkling on the salmon before cooking

1/2 cup Kosher salt

1 cup maple syrup

1 tablespoon fresh ground black pepper

3 pounds of skin-on salmon (Steelhead preferred)

Additional maple syrup for basting during cooking

Ingredients: Lemon Dill Cream

3/4 cup lactose-free sour cream

2 teaspoons Dijon mustard

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for a 10% discount)

OR 1 teaspoon Kosher salt

2 1/2 tablespoons fresh dill, finely chopped

1/2 teaspoon granulated sugar

Zest of 1 lemon

Juice or 1/2 - 1 lemon (add half, taste and add more if needed)

1 tablespoon garlic-infused olive oil, if needed, to thin the sauce

Additional Kosher salt to your taste

Directions

(1) Prepare the brine: In a saucepan, combine the brine ingredients and heat over medium heat, stirring frequently, until the salt and sugar have dissolved. Do not boil. Remove from the heat and let cool.

(2) Brine the salmon: Meanwhile, cut the salmon into pieces of approximately equal size (about 2 - 4 ounces each). Put the salmon pieces into the cooled brine submerging the fish as much as possible. Cover and refrigerate for 8 hours or overnight.

(3) Prepare the salmon: Once the salmon has been brined, pour the brine off, rinse the salmon, and pat dry. Then lay the salmon on a rimmed baking sheet and sprinkle with brown sugar. Let sit for an hour.

(4) Prepare the smoker: When ready to cook, place a piece of heavy-duty foil directly on the smoker grate, set your smoker to 180 degrees F, and preheat, lid closed for 15 minutes.

(5) Cook the salmon: Transfer the salmon to the foil on the smoker grill grate. Close the lid and smoke the salmon for 3 to 4 hours or until cooked through (the interior of the fish will be flaky and opaque). For best results, brush the salmon every hour or so with maple syrup during cooking.

(6) Prepare the lemon dill cream: Combine all ingredients except the garlic-infused olive oil in a small bowl and stir well to combine. If needed, add a bit of garlic-infused olive oil to thin the cream. Taste and add additional salt as needed to your taste. Chill until ready to serve.

(7) Finish: When cooked, remove salmon to a platter and garnish with fresh dill. If not serving right away, hold the garnish and cover with a layer of parchment and then a layer of foil to keep warm or to refrigerate until ready to serve.

Make-ahead note: This recipe calls for overnight brining and it smokes for 3 – 4 hours all of which can be done ahead. The salmon is delicious right away or served chilled so you can do all of this ahead of time.

(8) Plate and serve: Serve hot or chilled with lemon dill cream alongside.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ seafood recipes you might enjoy

NEW Classic Lemon Meringue Pie (low FODMAP)

30 Minutes prep • 4 hours (or overnight) chill • Low FODMAP • Gluten-Free • Serves 8 • Ok to make-ahead: Steps 1 - 9

My grandma Katherine made AMAZING pies and she always said your lemon pie should be tart enough to “make your eyebrows sweat.” This new version of a classic recipe is just the right combination of tart and sweet, with a creamy Swiss meringue topping a smooth and lemony filling all piled high in our Perfect Buttery Pate Brise pie crust. Sound divine? It is!

Ingredients: Pie

1 pre-baked 9-inch Perfect Buttery Pate Brise pie crust

1 1/2 cups water

1 1/2 cups granulated sugar

Juice and grated rind of two lemons (preferably Meyer)

3 tablespoons corn starch

1/4 cup granulated sugar

3 large or 4 medium egg yolks

Ingredients: Swiss Meringue

3 large or 4 medium egg whites

3/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Directions

(1) Make the pie crust: You may make our Perfect Buttery Pate Brise pie crust or purchase a gluten-free butter pie crust that is ready-made and pre-bake the crust in a 350 degree F oven for about 10-12 minutes until crust starts to brown lightly. Remove from oven and set aside.

(2) Prepare the filling: Put the water, sugar, lemon zest, and juice in a saucepan and bring to a boil then reduce heat to medium.

Combine cornstarch and 1/4 cup sugar in a small bowl.

Combine egg yolks with 1 tablespoon of water and blend in with the cornstarch and sugar mixture.

(3) Cook the filling: Add the cornstarch and egg yolk mixture slowly into the hot sugar water while stirring constantly over medium heat. Continue cooking and stirring over medium heat until the lemon filling thickens.

(4) Cool the filling: Remove the pan from heat and pour the filling into the prepared pie shell and cover the filling with a piece of parchment or waxed paper. (This helps the meringue stick to the filling.) Put it in the refrigerator and let it cool while you prepare the Swiss meringue.

Make-ahead note: Because it needs time to chill, this pie does well when you make it many hours ahead or even the day before you want to serve it. You can make it through step 4 and chill overnight or you can make the entire pie and chill it.

(5) Prepare the Swiss meringue: Whisk the egg whites and sugar together in the bowl of a stand mixer.

(6) Cook the meringue: Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, making sure the water does not touch the bottom of the bowl.

Continuously, but gently, stir the mixture until the egg whites are very warm to the touch and the sugar has completely dissolved (about 4 minutes). Test by dipping a finger into the mixture and rubbing it between your fingers—the mixture should not feel grainy or gritty at all and should be very warm to the touch.

(7) Preheat your broiler.

(8) Whip the meringue: While the broiler is heating, whip the egg whites on medium-high until stiff peaks form. Add in the salt and vanilla extract and whip to combine well.

(9) Finish: Remove the parchment or waxed paper from the surface of the pie filling then spread the meringue on top of the filling and make decorative piques with your spreading knife. Make sure to spread the meringue all the way to the crust.

Put the pie under the broiler and cook for 20 to 60 seconds, or until the meringue is golden brown with some deeply caramelized spots. Watch it while it cooks so it doesn’t get overly brown!

Remove the pie from the oven and cool completely in the refrigerator before slicing and serving.

(10) Serve: Garnish with a sprinkling of grated lemon peel if you like.

This pie is wonderful served the day that it’s made but if you have any pie left keep it in an airtight container in the fridge. It will still be delicious the next day.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ desserts you might enjoy

Artisan Cheeseboard (low FODMAP)

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

Having hors d’oeuvres can be tricky when you have IBS because so many appetizers have mystery ingredients that you can’t be sure you can tolerate. A cheeseboard is a perfectly beautiful and appetizing way to display your hors d’oeuvres in such a way that your guests can choose what suits them to eat. Combine different cheeses in different textures and sizes. Add a variety of olives, nuts, gluten-free crackers, and grapes. Display with some herbs and you’ve got a beautiful edible centerpiece for your appetizer table. And it’s one you what everyone can enjoy. Can’t get delicious cheese where you live? Check out Rogue Valley Creamery and their cheese club. This West Coast cheesemaker is amazing and their cheeses are simply to die for.

Ingredients

A variety of low lactose cheeses such as cheddar, brie, Havarti, blue cheese, gruyere, swiss cheese, etc.

A variety of olives such as classic black olives, Kalamata, Castelvetrano, Picholine, etc. Just make sure they are not combined with garlic or onions or other high FODMAP ingredients.

A variety of gluten-free crackers such as Blue Diamond Almond Nut Thins, Artisan Nut Thins with Flax, etc.

Some homemade low FODMAP crackers such as our Squarefish Cheesy Cracker Crisps

Marcona almonds sauteed with fresh rosemary or other interesting nuts

Candied pecans or walnuts

Grapes and rosemary sprigs for serving

Directions

(1) Prepare your cheese: See make-ahead note but if you’re cubing any of your cheeses, do that while the cheese is cold as it’s easier to cut that way. Add olives, crackers, nuts, grapes, and garnish closer to your serving time to ensure they have their best flavor and crunch.)

(2) Prepare your nuts: Want to add a touch of sweetness to your cheeseboard? Serve with our delicious Spiced Candied Pecans.

Serving rosemary Marcona almonds? Marcona almonds are a bit sweeter than traditional almonds and they are delightful with some fresh rosemary.

Here’s how I prepare rosemary Marcona almonds: Put a bit of olive oil in a frying pan. When the oil is hot, add a tablespoon of finely chopped rosemary and saute for about 30 seconds. Add the nuts and saute for another minute. Remove from the heat. Taste, add some Kosher salt if needed, toss, and serve.

Low FODMAP servings of some nuts are:

32 peanuts

20 macadamia nuts

10 pecan halves

10 walnut halves

10 almonds

(3) Prepare your crackers: Want to add a delicious and fun cracker to your display? Make our Squarefish Cheesy Cracker Crisps.

(4) Prepare your other ingredients: Cut grapes into small bunches that can be picked up and eaten. Cut some fresh herbs for garnish.

Make-ahead note: Marcona almonds, candied pecans, and Squarefish can be made up to a day ahead. All cheese should be served at room temperature for the best flavor so lay your cheeses out on your tray, loosely cover, and let sit at room temperature for an hour or two (depending on how warm it is) before your guests arrive.

(5) Finish: Add olives, crackers, nuts, grapes, and garnish to your tray

(6) Serve: Provide cheese knives, small spoons, cocktail napkins, toothpicks (and a place to discard used toothpicks), small plates, a small pitcher of maple syrup for anyone wanting a drizzle of sweetness on their cheese, and display.

Eat and enjoy every bite because you can!

Penne Alfredo with Roasted Cherry Tomatoes (low FODMAP)

30 Minutes • Low FODMAP • Gluten-Free • Vegetarian • Serves 4 • Ok to make-ahead: Steps 1 - 3

Creamy Alfredo sauce loaded with fresh herbs makes a perfect base for tart/sweet cherry tomatoes that have been roasted just to bursting perfection. This dish is comforting, beautiful to look at, and it’s easy and quick to make. Best served right away, you can prepare the pasta and roast the tomatoes ahead of time to bring it all together in a snap when you’re ready.

Ingredients

1 pound gluten-free penne pasta (I like Delallo Gluten-Free Penne Rigate)

2 tablespoons garlic-infused olive oil

2 cups small cherry tomatoes (the more flavorful the better)

2 tablespoons fresh sage, chopped

1 pinch red pepper flakes

1 pinch each kosher salt and black pepper

4 tablespoons salted butter

1 tablespoon freshly chopped oregano

2 cups lactose-free whole milk

1/2 cup heavy cream* or lactose-free cream or half and half

2 ounces lactose-free cream cheese

1 1/2 cups grated Parmesan, plus more for serving

1 cup fresh basil, chopped

Directions

(1) Prepare the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

(2) Cook the cherry tomatoes: Meanwhile, heat a large skillet over medium heat. Add the olive oil, tomatoes, 1 tablespoon sage, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst, about 8 minutes. Remove from the skillet to a plate.

(3) Prepare the sauce: In the same skillet, melt the butter over medium heat, cooking until the butter begins to brown, about 3-4 minutes.

Make-ahead note: This dish is best prepared completely and served right away, but if you prefer, at this point, you can set the pasta, roasted cherry tomatoes, and melted butter and cream aside until you’re ready to prepare the final dish.

(4) Finish the sauce: Reduce the heat to low, add the oregano, 1 tablespoon sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan. Season with salt and pepper.

(5) Finish: Add the pasta and basil and cook for another 3-5 minutes as the sauce thickens, then remove from the heat.

(6) Plate and serve: Divide the penne between plates and top with tomatoes and freshly grated parmesan. Serve with some crusty sourdough bread alongside to soak up the extra sauce.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

*Heavy cream contains almost no lactose. Using small amounts of heavy cream should be tolerable for most people who are lactose intolerant.

More Deliciously Low FODMAP™ vegetarian dishes you might enjoy

Salted Butter Naan (low FODMAP)

50 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 3

This buttery naan is perfect with our chicken with yellow curry and summer vegetables or our sweet potato curry and rice bowl. The butter and salt lend a wonderful flavor on their own that goes great with the curry dishes but you can also use herb- or garlic-infused olive oil to cook and serve with the naan if you prefer.

Ingredients

2 3/4 cups gluten-free flour (I used Bob’s Red Mill One for One)

1/2 teaspoon cream of tartar

2 tablespoons granulated sugar

1 package rapid-rise yeast

1/3 cup lactose-free yogurt (at room temperature)

1/2 cup melted butter

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

1/2 teaspoon Kosher salt plus more for serving

Oil or more butter for frying

Directions 

(1) Prepare the dry ingredients: In a medium bowl, or the bowl of your stand mixer, combine the flour, cream of tartar, salt, and sugar and whisk well to combine. Add the yeast and whisk it in with the other dry ingredients.

(2) Add the wet ingredients: Add the yogurt, melted butter, and water, to the bowl of your stand mixer with the dry ingredients. Using the paddle attachment, mix on medium speed for about 3 minutes. The dough will be a little bit sticky.

(3) Set the dough to rise: Scrape the dough out of the bowl and press it into a ball. Put it in a ceramic bowl that has been lightly oiled so it can rise freely. Cover the bowl with a damp tea towel and put it in a warm place for the dough to rise until about doubled in volume (this takes about 40 minutes depending on the temperature of the room.)

Make-ahead note: At this point, you may put the dough in the refrigerator to slow the rise and take it out again when you are ready to cook the naan.

(4) Shape the naan: Once the dough has finished rising, turn it out onto a lightly floured surface and sprinkle lightly with more gluten-free flour. Divide the dough into 8 pieces. Working with one piece of dough at a time, lightly flour it and roll it into a round or oval shape bout 3/8 inch thick.

(5) Cook the naan: Heat a medium frying pan over medium-high heat. If you are using butter for frying, brush one side of the flattened dough with melted butter. Place the buttered side down in your heated skillet. While it is frying on the first side brush the second side with butter or oil. Cook the first side until large blisters begin to form (about 30 seconds) then flip it to the other side, sprinkle it with Kosher salt, and cook for another 30 seconds until the blisters form on the underside.

(6) Finish: Remove to a paper towel or tea towel, and cover the dough to retain heat and moisture. Repeat with the remaining pieces of dough until you’ve cooked all eight pieces.

(7) Plate and serve: Stack the pieces of naan one on top of another, keeping them covered and in a warm oven until ready to serve. Serve warm with additional melted butter and salt alongside your favorite curry or soup.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ side dishes you might enjoy

Chicken with Yellow Curry and Summer Vegetables (low FODMAP)

30 Minutes • Low FODMAP • Gluten-Free • Lactose-free • Serves 4 • Ok to make-ahead: Steps 1 - 3

Curried dishes can be rich and heavy but this one combines crisp corn, summer squash, and fresh herbs to make the dish light and flavorful. Cooked in coconut milk, the sauce is creamy and delicious and a wonderful complement to the summer vegetables. Served over rice in a bowl, this dish has all the components of a perfect meal. No need to add a thing. But if you want to add a nice side, you can pair this with our Salted Butter Naan.

Ingredients

1 pound boneless skinless chicken thighs or breasts, cut into bite-size pieces

1 1/2 tablespoons yellow curry powder

1 teaspoon ground turmeric

1/8-1/4 teaspoon cayenne pepper using more or less to your taste

1/2 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% discount)

3 tablespoons sesame oil or extra virgin olive oil

2 zucchini or summer squash, diced

2 ears sweet corn kernels, removed from the cob before cooking

1 bunch green onions (green part only), chopped

1-inch fresh ginger, grated

1 pinch crushed red pepper flakes

1 can (14 ounces) full fat coconut milk

Juice and zest from one lemon

1/4 cup fresh cilantro, chopped

1/4 cup fresh basil, chopped

1 cup basmati rice, cooked in 1 ½ cups chicken broth with a tablespoon of toasted sesame oil

Kosher Salt and black pepper

Toasted sesame seeds for serving

Directions

(1) Cook the grain: Cook the rice according to package instructions cooking in low FODMAP chicken broth (I like Gourmend Foods Organic Chicken Broth - Use code IBSGC15 for 15% discount) and add 1 tablespoon of toasted sesame oil in place of butter (optional)

(2) Prep the chicken: Cut the chicken into bite-size pieces. Put it in a bowl and stir with the curry powder, turmeric, cayenne, one tablespoon oil, and essence of garlic salt. Set aside while you prepare the vegetables.

(3) Prep the veggies: Chop the vegetables and herbs, grate the ginger, and remove the corn from the cob. Set all aside in a bowl.

Make-ahead note: At this point, you may cover the rice and put the chicken and prepared vegetables in the fridge until you’re ready to cook the chicken.

(4) Cook the chicken: Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 2 - 3 minutes.

(5) Add the zucchini, corn, green onions, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the chicken and veggies for another 5 minutes or until they just begin to soften.

(6) Stir in the coconut milk and about 1/3 cup water and bring the mixture to a simmer over medium heat, cook 5 minutes or until the sauce thickens slightly.

(7) Finish: Remove from the heat and stir in the lemon juice and zest, cilantro, and basil. After adding the lemon juice, taste and add a bit more salt if you think it needs it.

(8) Plate and serve: Divide the rice among bowls and spoon the curry and sauce over the top with toasted sesame seeds and more chopped fresh herbs if you like.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ main course recipes you might enjoy

Panko-Crusted Halibut with Sweet Ginger Butter (low FODMAP)

50 Minutes • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 3

Halibut is a delicately flavored fish so the miso, ginger, and panko give it a robust flavor and crunch. The brown rice and charred broccoli are ideal pairings with this fish for flavor, texture, and color. This recipe is perfect for outdoor cooking and makes for easy clean-up too. You can, of course, cook it in the oven if you prefer.

Ingredients

1 1/2 cups short-grain brown rice (you may substitute white rice if you prefer)

1 tablespoon salted butter

2 teaspoons peeled, grated ginger

1 tablespoon brown sugar

2 tablespoons unsalted butter, at room temperature

4 teaspoons brown rice miso

3 tablespoons garlic-infused olive oil

1 tablespoon canola oil

1/2 cup gluten-free panko bread crumbs

4 (6-ounce) skinless halibut fillets

Kosher Salt and black pepper

1 pound broccoli, florets only, cut into bite-size pieces

1 tablespoon lemon juice

Directions

(1) Pre-heat oven or grill to 375 degrees F.

(2) In a medium saucepan, combine rice, salt, salted butter, and 2 1/4 cups water or stock and bring to a boil. Cover and simmer gently over low heat until the liquid is absorbed, about 45 minutes. Turn off the heat and let stand (covered) for 5 minutes. Fluff with a fork.

(3) In a small bowl, combine ginger, brown sugar, unsalted butter, 2 teaspoons of miso, and 1 tablespoon of garlic-infused olive oil. Mix well, then (if you’re ready to prepare your fish) gently fold in the panko crumbs. 

Make-ahead note: At this point, you may put your ginger butter and cooked rice aside until you’re ready to make your fish.

(4) Rub the halibut with 1 tablespoon of canola oil and lightly season with salt and pepper.

(5) Divide the sweet ginger butter and panko mixture equally and sprinkle in an even layer on top of each fillet, pressing gently to adhere.

(6) Place halibut on foil that’s placed directly on your grill grate or on a rimmed baking sheet lined with parchment or foil in your oven. Roast until the top is golden and fish is cooked to an internal temp of 145 degrees, about 12 to 14 minutes.

(7) In a large bowl, toss the remaining 2 tablespoons of garlic-infused olive oil with the broccoli, season with salt and pepper, and spread out on a second rimmed baking sheet. Put in the oven or grill with the fish, stirring once or twice as it cooks, until crisp-tender and charred, about 5 minutes. Stir in lemon juice and keep warm until ready to serve.

(8) To serve, plate with a scoop of the rice and the halibut over the top with the charred broccoli alongside.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ seafood recipes you might enjoy

20-Minute Wild Rice and Chicken Hash (low FODMAP)

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

Super good. Super easy. Super fast. Next time you cook blended wild rice for something, make some extra so you can make this hash which comes together in under 20 minutes and makes a perfect quick dinner. It’s hearty, comforting, and full of flavor. The whole family will love it and you’ll love having dinner ready in a snap!

Ingredients

2 cups cooked wild rice blend (preferably cooked in chicken broth)

1 pound ground chicken

2 tablespoons garlic-infused olive oil

1 tablespoon Smoke N Sanity Lemon Pepper (use code IBSGC10 for 10% discount)

Zest of one lemon

1 1/2 cups extra sharp cheddar cheese, grated

1 cup oyster mushrooms, chopped

1 head broccoli, florets only, cut into bite-size pieces

Salt and black pepper to taste

Directions

(1) If you don’t have leftover rice, cook 1 cup (dry) of wild rice blend according to package directions.

(2) Chop the mushrooms and broccoli.

Make-ahead note: At this point, you may put your rice and veggies in the fridge until you’re ready to make the hash.

(3) Heat the olive oil in a large frying pan. When the oil shimmers add the broccoli and sauté for about 5 minutes. Add the mushrooms and continue to cook until the broccoli is tender and the mushrooms start to get a bit crispy.

(4) Once the broccoli is tender (but still bright green), remove the vegetables from the pan.

(5) Add another tablespoon of garlic-infused olive oil to the pan and heat over medium-high heat. When the oil shimmers, add the ground chicken and sauté until the chicken is cooked through.

(6) Add the vegetables and rice to the cooked chicken and heat through. Add the lemon pepper, lemon zest, and grated cheese and stir to combine and melt the cheese. Taste and add additional salt and pepper if needed.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ main courses you might enjoy

Quick veggie fried rice bowl (low FODMAP)

20 Minutes • Low FODMAP • Gluten-free • Vegetarian • Serves 2 • This is the perfect quick dinner when you have some leftover cooked rice and a few vegetables in your fridge. The flavors, textures, and colors are wonderful and it all comes together in a matter of minutes so it’s the perfect weeknight or any night dinner.

Ingredients

2 tablespoons garlic-infused olive oil

4 green onions (green part only), chopped

8 ounces oyster mushrooms, chopped

1 large carrot, chopped

1 tablespoon fresh thyme, chopped 

1/2 cup pine nuts

1 - 2 tablespoons butter 

1 cup cooked rice (I like short grain brown rice best for this dish)

2 eggs, cooked sunny side up

Salt and pepper

Directions

Heat oil in a large frying pan. When hot, add green onions, mushrooms, carrots, thyme, and pine nuts. Cook stirring frequently. until the carrots are softened and the mushrooms are getting a bit crisp.

Add the butter to the pan, then the rice, and continue to saute to over medium-high heat. Cook until rice is heated through. Add salt and pepper to taste.

Meanwhile, prepare the eggs in a small frying pan with a bit of olive oil to prevent sticking. Cover to cook the top of the egg without burning the bottom. Cook just until the yolk is set but still soft.

To serve put rice in a bowl and add the egg on the top.

Add a sprinkle of salt and pepper or even a bit more fresh thyme if you like.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ vegetarian recipes you might enjoy

Banana “ice cream” with summer berries (low FODMAP)

5 minutes (plus freezing time) • Low FODMAP • Gluten-free • Lactose-free • Dairy-free • Serves 4 • I can’t get enough of this two-ingredient, dreamy, creamy, “ice cream” that is amazingly delicious, non-dairy and has no added sugar. What could be better? It’s simply wonderful.

Ingredients

7 ounces coconut cream (unsweetened)

4 medium-large bananas, sliced and frozen (slice and freeze when bananas are just ripe, without spots)

Strawberries, blueberries, and raspberries.

Shredded coconut (unsweetened) for serving (optional)

Directions

Slice and freeze bananas (at least 4 hours ahead, or overnight). It works best to freeze them in one layer on a parchment-lined tray so the slices don’t stick together. Once frozen, you can transfer them into a tightly sealed container or Ziploc bag until you’re ready to use them.

Put frozen sliced bananas and coconut cream in the bowl of your food processor fitted with the metal blade.

Pulse a few times to get things going, and then mix on high for about 30 seconds. Continue to pulse and blend until all banana slices have been blended in. If the mix is too thick and not blending together, add a bit more coconut cream. If the mix is too thin, add a few more frozen banana slices.

Serve immediately in bowls with berries sprinkled on the top along with a dusting of shredded coconut (optional).

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ desserts you might enjoy

Tomato basil shrimp pasta (low FODMAP)

20 Minutes prep • 60 Minutes simmer • Low FODMAP • Gluten-free • Lactose-free • Serves 6 • I had a great time collaborating with my friend Leslie in her beautiful kitchen in Mexico on this low FODMAP recipe. The result is an intensely flavorful dish that’s perfect for family or company alike. Taking time to cook the sauce down brings out the flavors of the herbs so don’t rush it. It’s worth waiting for!

Ingredients

3 tablespoons garlic-infused olive oil

1 teaspoon dry basil

One 26-ounce box or two 14-ounce cans of chopped tomatoes (I like Pomi Chopped Tomatoes)

2 - 3 dry bay leaves

Fresh ground black pepper

Generous pinch of red pepper flakes

4 green onions (green part only) chopped

1/2 cup fresh basil, chopped

1 1/2 pounds of large shrimp, peeled and deveined

1/4 - 1/2 cup of capers, drained

Salt and pepper to taste

1 pound gluten-free pasta (I like Delallo gluten-free corn and rice Penne Regate)

(OR substitute rice if you’re avoiding flour of any sort)

1 tablespoon garlic-infused olive oil

2 tablespoons fresh basil, chopped

Fresh grated Parmesan cheese for serving (optional)

Directions

If the shrimp is frozen, thaw in the refrigerator for about 4 hours. (In a pinch you can also thaw under cool running water for a couple of minutes just before cooking.)

Heat olive oil in a large frying pan or Dutch oven. When oil is hot, add chopped green onions and dry basil and cook for about 2 minutes so the basil releases its flavor.

Add the chopped tomatoes, bay leaves, and fresh ground pepper. Bring to a boil and reduce heat to simmer. Let tomato mixture simmer for 60 minutes, adding hot water 1/2 - 3/4 cup at a time to be sure sauce doesn’t get overly thick while it’s cooking down and developing the flavor.

Make your pasta (or rice if you prefer) according to package instructions. Toss with 1 tablespoon garlic-infused olive oil and 2 tablespoons chopped basil, and keep warm.

When the sauce has cooked down for 60 minutes, add the shrimp, and cook, stirring occasionally until shrimp are just pink through (only about 3-5 minutes).

Add the capers and additional salt and pepper to taste. Remove from heat and stir in the chopped basil.

To serve, make a bed of pasta on each plate and spoon the shrimp and sauce over the top.

Sprinkle with fresh grated Parmesan cheese (optional).

Serve with a side salad and warmed sourdough bread to soak up the extra sauce.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ seafood recipes you might enjoy

Great granola (low FODMAP)

10 Minutes Prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 3 cups • Eat this crunchy granola plain, in a bowl with your favorite low FODMAP milk, or sprinkle it on lactose-free yogurt, or on our overnight oats. Use this recipe as a foundation for making all kinds of deliciously low FODMAP granola variations using your favorite nuts or seeds.

Ingredients

2 cups gluten-free rolled oats

3/4 cup chopped nuts, I used sliced almonds and chopped pecans (see list of low FODMAP nuts below)

1/2 cup shredded coconut (unsweetened)

1/3 cup maple syrup

1/4 cup coconut oil, melted

1 teaspoon pumpkin pie spice (or cinnamon)

1/2 teaspoon salt

Directions

Preheat oven to 300°F.

In a cake pan or roasting pan combine oats, nuts, and coconut. Stir to mix.

In a glass bowl or measuring cup combine maple syrup and coconut oil and heat for 30 seconds in the microwave to melt the coconut oil.

Pour the liquid over the dry ingredients and mix well so all oats and nuts are coated. Sprinkle the pumpkin pie spice or cinnamon over the mixture and stir to combine. Then, spread the granola in an even layer in the pan.

Bake for 30 minutes, stirring every ten minutes until granola is crunchy and golden brown. Remove from oven and allow to cool to room temperature.

Serve cooled granola plain or with lactose-free milk or alternative milk, or with lactose-free yogurt.

While it never lasts long in my house, you can store your granola in an airtight container at room temperature for up to two weeks or freeze it in an airtight container for up to 3 months.

Low FODMAP servings of some different nuts are listed below. You can pick one or cut your serving size down and pick two or three varieties.

• 20 macadamia nuts

• 10 pecan halves

• 10 walnut halves

• 10 almonds

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ breakfast recipes you might enjoy

Cream scones (low FODMAP)

30 Minutes • Low FODMAP • Gluten-free • Makes 2 dozen scones • My Scottish father-in-law loves these scones so I count that as a firm vote of approval. They are delicate, light, delicious, and darn easy to make! Enjoy them plain or, if you want a real taste treat, have them with Leslie’s amazing lemon curd.

Ingredients

2 cups gluten-free flour (measure precisely)

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, cut into cubes

1 large egg, beaten

1 teaspoon vanilla

2/3 cup lactose-free sour milk (you can make sour milk by adding 2 teaspoons of white vinegar to the lactose-free milk)

1 - 2 tablespoons heavy cream for brushing tops (you can also use lactose-free half and half or even lactose-free whole milk)

Granulated sugar or turbinado sugar for sprinkling on top, depending on the crunch you like

Serve plain or with Leslie’s amazing lemon curd.

Directions

Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

Combine dry ingredients in the bowl of a food processor and pulse to combine.

Add the cold cubed butter and pulse until the butter is evenly combined and the dough is crumbly.

Combine egg and vanilla and add to dry ingredients in the food processor bowl. Pulse to combine. Scrape down the sides then add the sour milk and pulse to combine.

Scrape the dough out onto a floured surface and use floured hands to gently pat the dough into an even layer about 1 inch thick.

Cut the dough with a biscuit cutter or the top of a glass dipped in gluten-free flour (so it doesn’t stick). Gather the leftover bits and re-roll and cut out so you can use all of the dough.

Place the scones on the parchment-lined tray. At this point, you may chill them until you are ready to bake.

Just before baking, brush the tops with cream and sprinkle with sugar.

Bake for 12 minutes or until the scones are delicately browned. Remove from oven and let cool on cookie sheet for a couple of minutes. Then remove to a cooling rack.

Serve plain, with butter and jam, or, for a really amazing taste treat, with Leslie’s amazing lemon curd.

Eat and enjoy every bite because you can!

More Deliciously Low FODMAP™ breakfast recipes you might enjoy

Stephanie’s blueberry dream muffins (low FODMAP)

30 Minutes • Low FODMAP • Gluten-free • Makes 12 muffins • One of my best friends is an amazing chef and she created these muffins with me in mind. You will not know you’re eating a gluten-free muffin with this recipe. They are light, springy, moist, incredibly delicious and you’re going to love them. They keep nicely in the freezer so you don’t have to eat them all at once (though you’ll want to!)

Ingredients

1 stick salted butter at room temp

1 cup superfine (baking) sugar

2 extra-large eggs at room temp

1/2 teaspoon salt

1 scant tablespoon vanilla bean paste

2 teaspoons baking powder

2 tablespoons corn starch

1/2 cup lactose-free sour cream

1/4 cup lactose-free whole milk

2 cups minus 2 tablespoons gluten-free flour

1 1/2 - 2 cups blueberries (fresh or frozen)

1/4 cup granulated or turbinado sugar (depending on what kind of sweet crunch you like)

Directions

Preheat oven to 375 degrees F and line a standard (1 dozen) muffin tin with baking cups

Beat butter and sugar on high for 5 minutes, scraping down the bowl at least twice during the beating.

Add eggs one at a time, beating for at least 2 minutes after each addition and scraping down the bowl a few times during beating.

Add vanilla bean paste, baking powder, and cornstarch and beat for 2 minutes, scraping down sides and bottom of the bowl as needed.

Add the cream, milk, and flour, and beat until there are no lumps, scraping down the sides and bottom of the bowl as necessary.

Fold in 1.5-2 cups blueberries, fresh or frozen.

Divide batter evenly into the 12 baking cups and sprinkle each with 1 teaspoon granulated or turbinado sugar, depending on what kind of sweet crunch you like.

Bake for 25-30 minutes, or until a toothpick inserted into a blueberry-free spot on the muffin comes out with just a few crumbs sticking to it.

Cool in pan for 5 minutes before moving them to a cooling rack.

Eat and enjoy every bite—because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ breakfast recipes you might enjoy

Overnight oats worth waking up for (low FODMAP)

15 minutes prep + overnight chilling • Low FODMAP • Gluten-free • Lactose-free • Serves 1 • This super easy, super fast, super delicious overnight oats recipe is 100% FODMAP friendly. So make ‘em for breakfast or make ‘em for lunch. You’ll be glad you did. They’ll fill you up with great nourishment and flavor. Wondering about oats as a way of lowering your cholesterol? Read this excellent article by my amazing sister, Sarah Aitken, RN, MS, NP/WHNP.

Ingredients

1/2 cup gluten-free rolled oats

1/2 cup lactose-free milk, plus more to taste (use 2% or whole milk for the best flavor)

OR you can substitute low FODMAP coconut milk for all or part of the milk for a non-dairy version

1 tablespoon maple syrup or brown sugar

1/3 cup low FODMAP fruit (I like strawberries, bananas, and blueberries)

1 to 2 tablespoons macadamia nuts, pecans, almonds or walnuts, chopped (optional)

1 tablespoon shredded coconut, unsweetened (optional)

Directions

Combine the gluten-free rolled oats, milk, and maple syrup or brown sugar in a small bowl. Cover and chill in the refrigerator overnight. 

Stir the overnight oats mixture in the morning. Add additional milk if you want a thinner consistency. 

Add additional maple syrup or brown sugar to your own taste.

Layer on the fruit and nuts and sprinkle with the shredded coconut.

Check out more creative variations below.

You can eat your oats right away, or just make them in a to-go container and pack them ready to eat later in the day.

Creative Alternatives

Use your favorite low FODMAP non-dairy milk or lactose-free yogurt instead of milk. If you go the yogurt route, you might want to add a few more tablespoons of yogurt before eating to make the mixture a bit thinner and creamier.

Sprinkle on our Great Granola for some added crunch and flavor.

Mix in a tablespoon of pumpkin seeds, sunflower seeds, flaxseeds, or chia seeds.

For more crunch, stir in some low FODMAP granola.

Low FODMAP servings of some different nuts are listed below. You can pick one or cut your serving size down and pick two or three varieties.

• 20 macadamia nuts

• 10 pecan halves

• 10 walnut halves

• 10 almonds

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ breakfast recipes you might enjoy

Smoky corn chowder with fresh herbs and bacon (low FODMAP)

45 Minutes • Low FODMAP • Gluten-free • Vegetarian (without the bacon) • Serves 6 • Corn chowder is a great summer soup and this one is delicious, easy to make, and low FODMAP of course. Combine it with a crisp salad and some crusty sourdough bread and you have the perfect summer supper.

Ingredients

5 strips thick-cut bacon, chopped

1 tablespoon garlic-infused olive oil

1 tablespoon salted butter

4 green onions (green part only), chopped

1-2 medium zucchini and/or yellow squash, chopped (about 2 cups)

5 cups yellow corn kernels (from about 4 ears of corn)

2 tablespoons fresh thyme

1/2 teaspoon smoked paprika

Pinch of red pepper flakes

2 medium russet potatoes, peeled and chopped (about 2 cups)

4 cups low FODMAP chicken broth (use code IBSGC15 for 15% off)

1 cup lactose-free whole milk or lactose-free half and half

1 tablespoon maple syrup

1 cup smoked gouda, shredded

1/2 cup shredded cheddar cheese

2 tablespoons chopped chives

Freshly ground black pepper

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% off)

1 teaspoon Smoke N Sanity Essence of Onion Salt (use code IBSGC10 for 10% off)

Additional salt and pepper to taste

For serving: Additional grated cheese, fresh basil, thyme, or chives, chopped

Directions

In a large pot over medium heat, cook the bacon until crispy. Remove the bacon to paper towels and reserve for topping. Remove all but 1 tablespoon of the bacon grease from the pan.

To the pot, add the garlic-infused olive oil, butter, green onions, and zucchini, or summer squash and cook for about 3 minutes. Add the corn, thyme, paprika, and a pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and chicken broth. Cover, and bring the soup to a boil, then reduce heat and simmer 10-15 minutes, until the potatoes are soft.

Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return the blended soup to the pot. Stir in the milk, maple syrup, and both kinds of cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Remove from the heat and stir in the chives.

Serve the chowder in bowls topped with bacon, additional cheese, and any fresh herbs you like. I use basil, thyme, and oregano.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ soups you might enjoy

Lemon basil pasta with garlicky mushrooms (low FODMAP)

25 Minutes • Low FODMAP • Gluten-free • Lactose-free • Vegetarian • Serves 4 • I love a vegetarian dish that has the heartiness to fill you up and this is one of those dishes. While it’s light and the flavors of garlic, basil, and lemon are fresh and vivid, the oyster mushrooms lend a rich flavor and heartiness that brings it all together. Serve with a side salad and a sliced sourdough baguette and you’ll have a meal fit for company.

Ingredients

1/4 cup extra virgin olive oil

1 tablespoon garlic-infused olive oil

3 cloves garlic, peeled, and quartered (don’t worry, this recipe IS low FODMAP!)

14 ounces oyster mushrooms, chopped

4 cups fresh spinach, roughly torn

2 tablespoons fresh basil, chopped

1 pound gluten-free pasta, cooked according to package directions (I like Andean Dream Quinoa Fusili)

Zest of 1 lemon

Juice of 1 lemon

Salt and pepper to taste

1/3 cup fresh-grated Parmesan (optional - but really good!)

Directions

Pour the ¼ cup of olive oil into a small saucepan and heat just until warm over low heat (do not allow it to bubble or simmer). Remove from the heat and add the quartered garlic cloves. Let sit for at least 30 minutes, stirring occasionally to thoroughly infuse the olive oil with the garlic taste (without adding FODMAPs!)

Meanwhile:

Prepare pasta according to package instructions.

Wash, dry, and chop spinach, basil, and mushrooms.

Zest and juice the lemon, and grate the parmesan and set aside.

Heat the one tablespoon of garlic-infused olive oil in a large, deep skillet or Dutch oven over medium-high. Add the mushrooms and cook for 3 minutes, until they become tender and start to release their juices. Add half of the spinach and cook for 2 more minutes, until spinach is wilted.

Stir in the pasta and cook for 1 or 2 more minutes, until the pasta is thoroughly warmed. Remove from the heat and stir in the remaining spinach. It will wilt only slightly. Next, scoop out and discard ALL of the sliced garlic cloves and pour the garlic-infused oil over the pasta. Add the basil, lemon zest, lemon juice, salt, and pepper. Toss all ingredients to mix well.

Serve warm, with a generous sprinkle of Parmesan cheese.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ Vegetarian recipes you might enjoy

Margherita pizza salad (low FODMAP)

30 Minutes • Gluten-free • Low FODMAP • Vegetarian • Serves 4 • I think the combination of Margherita pizza and lemony arugula salad is sheer perfection! The yeasted, gluten-free crust is a delicious combination of chewy and crisp. The hot cherry tomatoes and the cold salad are a treat for your senses. And it’s all quick to make so it’s one of my favorite weeknight go-to meals.

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 tablespoon sugar

1 tsp salt

1 large egg

1 tsp dried basil

2 tablespoon garlic-infused olive oil

Additional garlic-infused olive oil for spreading out the dough

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

¾ cup warm water (105 – 110 degrees F)

1 1/2 cups extra sharp white cheddar cheese (or any low-lactose cheese you like), shredded

10 cherry tomatoes - halved, or use larger tomatoes and slice them

6 fresh basil leaves - cut into strips

Salt and pepper to taste

Ingredients: Salad

4 cups baby arugula washed and dried

Juice of one lemon

An equal amount of olive oil (same amount as the lemon juice)

1 tablespoon of Dijon mustard

Salt and pepper to taste

1/2 cup freshly grated parmesan cheese

Directions

Set pizza stone or cookie sheet on the lower rack of the oven and preheat oven to 425 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 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 a piece of parchment on a cookie sheet.

Using your fingers dipped in olive oil, press and push the dough out into a round or rectangle. You’ll need to keep dipping your fingers in the olive oil to keep them from sticking but no worries—it just makes the pizza taste better!

Keep pressing the dough out into a circle on the parchment until it’s all about the same thickness. 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 or “flute” them with your fingers like a pie crust if you like a tidy 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 minutes.

Remove from the oven and brush the entire crust with garlic-infused or regular olive oil. Then, layer on the cherry tomatoes, grated cheese, and basil. Season with salt and pepper.

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

Meanwhile, wash the arugula and make the dressing.

Put all dressing ingredients in a jar and shake to combine. Toss the arugula with the dressing and the Parmesan cheese.

When the pizza is cooked, remove it from the oven and let cool for a couple of minutes. Add the salad to the pizza, cut into slices, and eat it while it’s hot. It’s best that way.

Eat and enjoy every bite because you can!

This post may contain affiliate links so you can 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! 

More Deliciously Low FODMAP™ vegetarian recipes you might enjoy