Eloise Turner |

Low FODMAP Pizza

The beauty of this pizza is that it’s made with leftovers so use whatever you have lying around. Wilting spinach? You bet. Leftover roast meat or veg? Big yes. Pizza is super versatile so use our recipe as inspiration, get creative, experiment with different veggies and enjoy!

Our combination did work out a treat though and we used ingredients that are either FODMAP free or in low FODMAP servings (as noted below) so if you wish to recreate it, you can trust it’ll keep your tummy nice and happy.


Ingredients (serves 2)

  • 2 tbsp tomato paste
  • 1 tbsp garlic-infused olive oil
  • 1 tbsp mixed Italian herbs, dried
  • 1 gluten-free pizza base
  • 1 cup mozzarella cheese, grated
  • Toppings of choice, we used:
    • Spinach
    • Black olives, pitted
    • Kent/Japanese pumpkin, roasted
    • Fresh basil
    • Brie cheese (we had a tiny bit leftover from a platter)
    • Zucchini (65g or ⅓ cup is considered low FODMAP)
    • Red capsicum 40g or ⅓ cup is considered low FODMAP)

Please note: zucchini and red capsicum (in large amounts) contain fructans and fructose respectively (i.e they are not from the same FODMAP group), so this recipe, therefore, is unlikely to stack and become high FODMAP. 



  1. In a small bowl, mix together the tomato paste, oil and herbs.
  2. Spread evenly over the pizza base and top with cheese. 
  3. Here’s where you can get creative! Add whatever toppings your heart (and tummy) desire. Please note: if you’re sensitive to FODMAPs, be mindful of FODMAP stacking.
  4. Bake at 180 degrees Celsius until golden and crispy, top with basil and enjoy! 
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