Fancy a healthy, easy, gluten and dairy free pizza? Then this is the perfect recipe for you! With only a few ingredients needed for both the dough and sauce, what’s stopping you? Make a healthy alternative to your local pizza shop, fully customise your toppings and have a homemade pizza at your fingertips whenever you like! I find that it is easy to find dairy or gluten free pizzas in supermarkets, but nothing that is low FODMAP. Most free-from pizzas will still have onion, garlic or other high FODMAP ingredients and toppings. So, here is an easy homemade pizza recipe which is IBS friendly, I hope you love it as much as I do!
For the sauce, you will have a few extra servings left after making your pizzas (if using a whole carton of passata like this recipe suggests). I guess this just means that you’ll need to make more pizza! The sauce will keep for 3 days in an air-tight container in the fridge, ready for use. This sauce is so unbelievably simple, I don’t know why I had always used pre-made pizza sauces with all their additives. Trust me, once you’ve tried this sauce and seen how quick it is, you will never go back to store bought pizza sauces! If you don’t fancy using this sauce again for a pizza, try using it with pasta or cooking it into a soup alongside some other healthy ingredients!
This recipe honestly only took me 20 minutes to prepare- quicker than ordering and having your pizza delivered! It also means you can go crazy with the toppings and completely ram your pizza with ingredients you like. Gone are the days with pizza makers being stingy with your toppings. I don’t know about you, but I want my pizza to be absolutely covered in toppings- to the point where you can hardly see the base and sauce!!
Low FODMAP toppings for your homemade pizza:
- Grilled chicken
- Tuna
- Quorn fillets
- Quorn pieces
- Veg- like spinach, tomatoes, bell pepper
- Fresh basil
- Pineapple
- Pulled beef
- Vegan cheese
- Drizzle of olive oil
At this stage, you may find that the dough is struggling to come together. Do not add more water! Just keep mixing and eventually you will get this dough which will be similar to play-dough texture. You want the dough to hold together, with a few flaky parts breaking off. This is the perfect consistency as it is easiest to work with and shape. Turn it out onto your baking trays and shape it. Be patient, a tip I can suggest for the crust is to round it with your fingers because it will look like it is fraying. But by gently pressing the edges into a smoother shape, it will form a better crust.
I love making homemade pizzas. They are a great way to spend time with your family, friends or partner. It’s great how customisable your homemade pizza is, I switch up the toppings every time I make this recipe. Sometimes I go for a more refreshing vibe with tonnes of veggies, and sometimes I fancy a super hearty pizza with lots of Quorn pieces and fillets. The base and sauce are so healthy and delicious, you can make healthy pizza multiple times a week without the guilt and crap feeling after regular pizza! Even better, why not treat yourself to a healthy low FODMAP dessert afterwards? Fast food made healthy- sign me up!
I load up my pizza with sauce and toppings for a burst of flavour in every bite. The only disadvantage of this is that your homemade pizza will most likely take longer in the oven. But I guess if that’s the only disadvantage of this recipe, it really isn’t too bad is it?! If you have a plain pizza with few toppings, you can shorten the oven time to about 15-20 minutes. Just give the crust a tap with a spoon, and if it sounds crunchy and hard, you can take it out the oven. The centre of your pizza base will cook slower than the crusts since they have more moisture and layers. I don’t mind if the dough in the centre is a little floppy, but if you are against this, then just leave the pizza in the oven for 5-10 minutes extra.
Toppings I used on my homemade pizza:
- Spinach
- Black olives
- Cherry tomatoes
- Red bell pepper
- Quorn fillets
- Tuna
- Chilli
Ingredients: (serves 2)
Sauce-
- 1 carton tomato passata
- 2 tsp salt
- 1 tsp pepper
- 2 tsp dried oregano
Dough-
- 3 cups gluten free flour
- 4 tsp baking powder
- 2 tsp olive oil
- 1 tsp maple syrup
- 1 tsp salt
- 1 cup+ 2 tbsp lukewarm water
- Toppings
Method:
Step 1: preheat your oven to 200°C and line a baking tray with foil or parchment or use a pizza tray.
Step 2: mix together all the ingredients for the sauce. Set aside.
Step 3: in a big bowl, mix together all your dry dough ingredients.
Step 4: to the dry ingredients, add your warm water, maple syrup and olive oil.
Step 5: mix this dough and then briefly knead with your hands to form a ball of dough. The texture should be slightly sticky with a few flaky bits coming off the dough.
Step 6: halve the dough and press into a circular shape onto your baking tray. I oiled the aluminium foil to avoid any pizza sticking to it.
Step 7: add your sauce and toppings.
Step 8: put your pizza in the oven for 20-30 mins (keep checking on it so that it doesn’t burn)
Your pizza can be stored in an airtight container for up to 2 days after cooking it. (I usually find that my homemade pizza doesn’t actually last that long usually)!
Please send me pictures of your homemade pizzas over to my Instagram TheLazyLowFODMAP and tag me in your images so I get to see them!
