Name: Easy Gluten-Free Mediterranean Pizza
Prep time: 20 s
Cook time: 35 min
Total time: 20 min
Yield: 2
Cuisine: Low FODMAP,Fibre-rich
Ingredients: Vegetables; Chicken and poultry; Pizza Dough250 ml (1 cup) gluten-free flour125 ml (½ cup) water15 ml (1 tbsp) psyllium7.5 ml (½ tbsp) honey2.5 ml (½ tsp) yeast2 to 3 pinches of salt60 ml (¼ cup) lactose-free cottage cheeseOlive oil for rolling the doughTopping15 ml (1 tbsp) olive oil¼ eggplant; diced½ small zucchini; diced½ bell pepper; diced1 tomato; diced60 ml (¼ cup) tomato purée (garlic- and onion-free)1 ml (¼ tsp) dried oregano1 ml (¼ tsp) dried basil1 ml (¼ tsp) dried parsley½ cooked and seasoned chicken breast; shredded15 to 30 ml (1 to 2 tbsp) black olives; sliced45 ml (3 tbsp) feta cheese or Marinated Tofu Feta Style

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A delicious homemade pizza adapted for those following a low FODMAP diet. The gluten-free crust is easy to make, and the roasted vegetable topping adds a rich depth of flavour. Perfect for a tasty and balanced meal!

Preparation 20 min

Cooking 35 min

Portion 2

Nutrition Facts (per serving)

Calories

600

Fat

Carbohydrates

Fibre

Protein

Sodium

690

Ingredients

Pizza Dough

250 ml (1 cup) gluten-free flour
125 ml (½ cup) water
15 ml (1 tbsp) psyllium
7.5 ml (½ tbsp) honey
2.5 ml (½ tsp) yeast
2 to 3 pinches of salt
60 ml (¼ cup) lactose-free cottage cheese
Olive oil for rolling the dough

Topping

15 ml (1 tbsp) olive oil
¼ eggplant, diced
½ small zucchini, diced
½ bell pepper, diced
1 tomato, diced
60 ml (¼ cup) tomato purée (garlic- and onion-free)
1 ml (¼ tsp) dried oregano
1 ml (¼ tsp) dried basil
1 ml (¼ tsp) dried parsley
½ cooked and seasoned chicken breast, shredded
15 to 30 ml (1 to 2 tbsp) black olives, sliced
45 ml (3 tbsp) feta cheese or Marinated Tofu Feta Style

Preparation

In a bowl, mix warm water with psyllium and honey. Add the yeast and let rest for 5 minutes.
In a large bowl, combine the flour and salt. Stir in the yeast mixture, knead lightly, then add the cottage cheese. Knead until smooth. Oil hands and the work surface if needed to prevent sticking. Let rest for about 1 hour in a microwave or oven with the light on.
Preheat the oven to 175°C (350°F).
On a parchment-lined baking sheet, roll out the dough into a 20 cm (8 in) circle. Prick the centre with a fork and bake for 20 minutes.
Meanwhile, heat olive oil in a pan over medium heat. Add eggplant and cook for 2 to 3 minutes. Stir in zucchini, bell pepper, and tomato, and cook for 3 more minutes. Add tomato purée and seasonings.
Remove the crust from the oven and increase the temperature to 200°C (400°F). Spread the roasted vegetable mixture over the crust, add shredded chicken and olives, and sprinkle with feta.
Bake for 7 to 10 minutes, then broil for 1 to 2 minutes until the toppings and crust are slightly golden.