I’m pretty sure I’m not alone in saying that pizza is one of the best meals of the week. With such a variety of toppings, I’m yet to find a pizza flavour that I don’t actually like! There are a couple of low FODMAP options when it comes to pizza, mainly from Schar who offer a gluten free, FODMAP friendly base for you to top, or the Schar lactose free pizza which I have eaten from time to time (but it does contain fruit extracts which can cause issues for some). My all time favourite used to be the Pizza Express gluten free margherita pizza, but don’t get your hopes up, they’ve changed the recipe and it now contains onion powder. It’s always worth checking the ingredients! So while there are a couple of low FODMAP options, I’m here to share a quick and easy recipe using just a few cupboard/fridge staple ingredients.
The recipe below makes two pizzas (ideal if you want leftovers for lunch, or you’re cooking for two!) The sauce tastes exactly as you’d expect a classic pizza should and then the toppings are of course up to you! I’ve also found a low FODMAP pepperoni in Sainsbury’s, with no onion or garlic in sight. I’ve shared this a few times on my Low FODMAP Favourites Posts, but if you haven’t tried it yet, add it to your next shop, you won’t be disappointed. It comes in a small sample pack or a slightly larger pack, depending on how much pepperoni you want on your pizza! I’d also recommend fresh basil for the pizza sauce and topping, it creates a really authentic Italian taste.
When I made these pizzas, I tried all manner of combinations with/without xanthan gum, natural yoghurt vs lactose free greek yoghurt, plain flour or self-raising flour and so on. The recipe below is what I found to work best as a pizza base! Although if you only have natural yoghurt or plain flour, then these will still work, don’t worry (they just won’t be quite as light, they may form a slightly denser or stickier dough). These make thin and crispy pizzas, I’ve never been a big fan of a heavy filling base, all the more room for toppings!
Homemade Pizza
Ingredients
For the base:
- 325 ml Lactose-free greek yoghurt
- 325 g Gluten free self-raising flour
For the sauce:
- 150 g Tomato passata
- 1 tbsp Garlic-infused oil
- 1 tsp Fresh basil (finely chopped)
- 1 tsp Fresh oregano (finely chopped)
- ¼ tsp Chilli flakes
For the topping:
- 100 g Grated mozzarella
- Topping of your choice: pepperoni, parma ham, cheddar cheese, pineapple, mixed peppers, cooked chicken, tuna, anchovies, black olives, jalapenos, rocket, pulled jackfruit, sausage meat, bacon, fried egg, roasted aubergine/courgette etc.
Instructions
- Preheat the oven to gas mark 7 or 200 degrees celsius.
- In a large bowl, mix together the flour and yoghurt with a spoon. Knead with your hands until it forms a neat ball of dough. Split into two balls (for each pizza – if you wish to just make one, freeze the other ball of dough for use another time).
- Cut out a square of baking paper (just larger than your pizza tray), sprinkle with flour and roll out your ball of dough. To make a circular pizza, make sure you roll out vertically/horizontally and shape with your hands.
- Roll until it's just under 0.5cm thick, then fold over the edges (or make an indentation inside the border) to make a crust.
- Repeat with the second ball of dough for two pizzas.
- Bake in the oven for 10 minutes or until the edges appear golden. While the pizza cooks prepare your pizza sauce and decide your toppings.
- Remove from the oven and spread with your pizza sauce. I use a dessert spoon to ensure even coverage.
- Top with an even coverage of mozzarella then the toppings of your choice (pepperoni and fresh basil for a Classic Pepperoni Pizza, or parma ham and pineapple for a Hawaiian).
- Bake in the oven for a further 10-15 minutes until the topping is golden, slice into 6 and enjoy!
Hawaiian Pizza 
Hawaiian Pizza
I hope you enjoy making these pizzas, I’ve always loved topping my own with what I fancy at the time. And just because I’ve made a Hawaiian pizza doesn’t mean you have to! I personally quite like the contrast of the sweet pineapple against the salty parma ham, but I know I’m in the minority! Let me know what topping combinations you come up with (the weird and the wonderful!) As we topped our own pizzas my boyfriend recollected the time he put banana on his pizza as a child – he took the idea of topping them with anything you liked at a party a little too literal – and it makes pineapple seem quite nice in comparison!
Share your creations with me by email or over on my Instagram, I hope you enjoy them.
Happy pizza making,
Alice x
Can this recipe be adapted to make Calzone?
I haven’t tried it myself but it should work! You’ll just need a higher oven temperature (and no need to bake the dough first). Enjoy!
I made it last night but forgot to flour my greaseproof paper and it stuck. It therefore didn’t look great when I peeled the paper off but with toppings the appearance improved and it tasted great. It’s definitely a recipe I want to keep. Thank you
Do you heat the sauce before putting it on the base or simply mix it all together? Thank you!
Just mix it together, no need to heat 🙂 x