Homemade Margherita Pizza – Low FODMAP
FODMAP Recipe
Ingredients
2½ cups Flour gluten free 
3 tsp Baking powder
1 tsp Salt
¾ cup Water
1 tbsp Olive oil
4 tbsp Tomato paste
16 g Basil fresh
2 cups Baby spinach
12 Cherry tomatoes cut in half
1 cup Mozzarella cheese grated (reduced fat)
Instructions
- In a large mixing bowl, combine flour, baking powder and salt.
- Slowly add in water and oil and use a wooden spoon to stir until a dough begins to form (dough should be soft but not sticky). Add more water or flour until the right consistency is achieved.
- Lightly flour work area and kneed dough for 5 minutes.
- Divide dough into 4 equal portions. Spead dough using hands onto a prepared oven tray lined with baking paperto form 4 small pizza bases.
- Bake pizza bases at 180 degrees Celcius for 10-15 minutes, or until lightly browned.
- Spread tomato paste over prepared pizza bases. Top pizzas with basil, spinach leaves, cherry tomatoes, cheese
- Cook pizzas in the oven at 200°C for approximately 10 minutes, or until cheese is melted and lightly browned.
Notes
Short cut version of this recipe is to use ready made gluten free pizza bases
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