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

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.