Last night, I had guests for dinner and I made three different low Fodmap pizzas for the main course. I use a normal wheat base because I don’t have an issue with wheat. An interesting fact is that only about 10% of my IBS clients have an issue with wheat. It is one of the least problematic Fodmap-containing foods. However, if you are either Celiac or among the 10% who have an issue with the fructans in wheat, then here is an interesting low Fodmap pizza base I used many years ago during a short Paleo phase: https://www.strandsofmylife.com/pizza-paleo-style/ Or you could create a more classic one like this one from the Monash University blog: https://www.monashfodmap.com/recipe/pizza-dough-8-topping-ideas/
Following are the toppings I used:
- Pesto (you can find the recipe here: https://www.strandsofmylife.com/low-fodmap-pesto-pasta/ ), pre-grilled eggplants, cherry tomatoes and mozzarella cheese.
- Preservative-free bacon (pre-cooked until crisp and chopped up), Crème freche (as a base layer) sprinkled with salt, pepper, thyme and nutmeg, sundried tomatoes, jalapenos and a little grated cheddar cheese on top.
- A classic: canned diced tomatoes, oregano, capers, mozzarella, preservative-free ham and basil.
I ended the meal with carrot cake and a dollop of cream. Here is a low Fodmap one: https://www.strandsofmylife.com/carrot-cake-gluten-free-low-fodmap/