Homemade Margherita Pizza – Low FODMAP

Homemade Margherita Pizza – Low FODMAP

Total Time 1 hour 10 minutes
Servings 4


  • cups Flour gluten free
  • 3 tsp Baking powder
  • 1 tsp Salt
  • ¾ cup Water
  • 1 tbsp Olive oil
  • 4 tbsp Tomato paste
  • 16 g Basil fresh
  • 2 cups Baby spinach
  • 12 Cherry tomatoes cut in half
  • 1 cup Mozzarella cheese grated (reduced fat)


  • In a large mixing bowl, combine flour, baking powder and salt.
  • Slowly add in water and oil and use a wooden spoon to stir until a dough begins to form (dough should be soft but not sticky). Add more water or flour until the right consistency is achieved.
  • Lightly flour work area and kneed dough for 5 minutes.
  • Divide dough into 4 equal portions. Spead dough using hands onto a prepared oven tray lined with baking paperto form 4 small pizza bases.
  • Bake pizza bases at 180 degrees Celcius for 10-15 minutes, or until lightly browned.
  • Spread tomato paste over prepared pizza bases. Top pizzas with basil, spinach leaves, cherry tomatoes, cheese
  • Cook pizzas in the oven at 200°C for approximately 10 minutes, or until cheese is melted and lightly browned.


Carbohydrates: 76gProtein: 11gFat: 12gSaturated Fat: 5gFiber: 3gSugar: 3g
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