1batchgluten free pizza base recipe (sourdough or regular, see the notes for links to each recipe)
For the low FODMAP pizza sauce
1x400g tin plain tomatoes
2tablespoons*tomato sauce
50gfinely and freshly grated parmesan
1/2teaspoonasafoetida powder (optional)
1/4teaspoondried oregano
1teaspoonhoney or maple syrup
small pinch of chilli flakes
4-5basil leavesuse the rest to top the pizzas
freshly cracked pepper, to taste
salt, to taste
To finish
toppings of choice (see body of post)
Instructions
To make the pizza bases
First, prepare your pizza bases. Choose one of the options in the notes below. The sourdough pizza bases need to be mixed up the night before. The regular pizza bases require an hour or two to proof, so keep that timing in mind.
To make the pizza sauce:
Place all the ingredients in a high speed food processor and blend until smooth. Adjust for taste
To bake the pizzas:
Preheat the oven to 200C/400F. You can preheat your skillet or pizza stone to try and achieve a more pizza oven like pizza, if you like. Gluten free pizzas are best shaped and cooked on a large sheet of baking paper so they can be easily moved.
You can par bake your pizza bases or top them raw. I usually leave them raw for a thin layer of toppings, or par bake them if I want to load my pizza up. If you want to par bake, bake each pizza base individually for around 10-15 minutes.
To finish
Turn the oven up to 220C/430F. Top each pizza base with the low FODMAP pizza sauce, plus other low FODMAP toppings of choice. See the body of the post for my suggestions.
Top each pizza with the cheese of your choice (see the body of the post) and bake for 10-15 minutes or until golden brown and cooked through. Serve immediately. Leftovers keep well in the fridge, if they make it there.