IBS Friendly Pizza
5 Mins Prep + 20 Mins Cooking
INGREDIENTS
Mozzarella & Prosciutto
1 Gluten free pizza base
3 tbsp Leggo’s FODMAP friendly classic tomato pasta sauce
40g mozzarella cheese
40g rocket
20g parmesan cheese, shaved
3 slices prosciutto
Chicken & Chive Pesto
1 Gluten free pizza base
½ cup low FODMAP pesto (see below)
2 cups shredded cooked chicken breasts
1½ cups reduced fat mozzarella cheese, grated
Chive pesto
1 cup chopped fresh chives
½ cup fresh basil1/2 cup olive oil
½ cup pinenuts
¼ cup parmesan
Squeeze lemon juice
Hawaiian Ham & Pineapple
1 Gluten free pizza base
4 tablespoons Leggo’s FODMAP friendly classic tomato pasta sauce
1 cup low fat mozzarella cheese, grated
1 green capsicum, deseeded, chopped
100g champagne ham, diced
1 tin pineapple pieces, drained
INSTRUCTIONS
Preheat oven to 200°C .
Place gluten free pizza base on tray and evenly spread over pesto/ tomato sauce.
Sprinkle with cheese and add the rest of the toppings.
Bake for 18 to 20 mins or until base is crisp and cheese has melted.