IBS Friendly Pizza

 

5 Mins Prep + 20 Mins Cooking

summer smoothies
 

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

  1. Preheat oven to 200°C .

  2. Place gluten free pizza base on tray and evenly spread over pesto/ tomato sauce.

  3. Sprinkle with cheese and add the rest of the toppings.

  4. Bake for 18 to 20 mins or until base is crisp and cheese has melted.

 
 
DinnerMitch Hills