Gluten free, Low FODMAP Pizza (crust + sauce)

Last updated on 9.11.2020

Finding a gluten free and low FODMAP pizza crust or pizza/pasta sauce is nearly impossible. Luckily, creating your own is not as difficult as it would seem. The following pizza crust is thin, soft but firm. Use toppings of your choice, I recommend two generous handfuls of shredded cheddar, two generous handfuls of shredded mozzarella, roasted peppers; and if you’re not vegetarian – pepperoni or prosciutto.

This recipe is for two thin 30 cm (12 inch) pizzas

Pizza crust ingredients

270 g (2 cups) + 3 tbsp + 1/4 cup gluten free all purpose flour
3/4 tsp xanthan gum (if not already included in your flour mix)
7.5 g active dry yeast
1 tsp salt
1 tsp maple syrup
23 g melted butter
30 mL (2 tbsp) extra virgin olive oil
1 cup + 3 tbsp warm water

Pizza/Pasta sauce ingredients

15 mL (1/2 tbsp) garlic infused olive oil
30 mL (1 tbsp) olive oil
400 g tomatoes, deseeded
500 g tomato puree (Napolina)
3/4 tsp salt
1/4 tsp smoked paprika
1 tsp oregano
1/2 tsp basil
1/8 tsp rosemary
1/8 tsp crushed chillies
1 bay leaf
ground black pepper to taste

Crust cooking instructions

In a small bowl mix 3 tbsp of flour with yeast, add maple syrup and 3 tbsp water. Mix well and set aside for 5 minutes.

In a large bowl combine 2 cups of flour, xanthan gum and salt. When the yeast has risen, add it to the mix and incorporate well. Then add the butter, oil and 1 cup of water. Knead well until you get wet sticky dough. Keep adding flour (up to 1/4 cup) until the dough stops sticking to the bowl and your fingers, but not too much, otherwise it’ll become crumbly and dry. Cover and let it proof for 30 minutes. (In the meantime you can prepare the sauce)

Preheat the oven to 230°C.

Cut parchment paper to fit your pizza tray. Divide the risen dough into two parts. Put each on the parchment paper and spread evenly using your hands and a rolling pin to cover the whole area. The layer should be very thin and even, without cracks. It should ideally cover the whole parchment paper, but we can only do what we can do without gluten. So if the dough starts tearing, just roll it as close to the edges as possible.

Put the parchment papers with the rolled out pizzas back on the trays, place both pizza crusts in the oven and bake for about 10 minutes. Then add sauce and toppings and bake for another 7 minutes. The edges of the pizza should be firm and golden brown, but not burnt.

Sauce cooking instructions

Deseed and dice the tomatoes. The best way to deseed a tomato is to cut it in half and use a teaspoon to scoop out the seeds.

In a medium pot or a saucepan heat garlic infused oil and olive oil. Add diced tomatoes and fry for about a minute. Add all the spices and salt and combine. Then add the tomato puree, mix well and bring to boil. Lower the heat and simmer uncovered on low for 40 minutes, or until the sauce is of the desired thickness. Stir occasionally to prevent it from burning.

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