The best gluten-free pizza EVER (low FODMAP)
I made the best gluten-free pizza EVER! I ate my first ever gluten-free pizza in Italy, in a restaurant close to Treviso. The pizza was good, but the crust was a bit hard and you could taste that it was gluten-free.
My second gluten-free pizza was in the Netherlands, at an Italian restaurant. The same story, good, but I almost broke my knife when I tried to cut it.
Also, my last two experiences with gluten-free pizza’s (in Italy again) were ok, but not amazing. The first had a hard crust again and the other one was more like a soft fluffy bread instead of a pizza.
Never before, I ate a gluten-free pizza that tasted the same as a normal pizza and more importantly: that had the same structure as a normal pizza. BUT NOW I DID!
I could cut the pizza without any difficulties, the dough was soft and easy to chew, but with a crunchy crust on the sides. Oh and that gluten-free aftertaste? It didn’t have that either.
If you don’t have to eat gluten-free, you might not understand this happy flood of words, but people who have to eat gluten-free, as I do, will understand.
Sometimes you just have enough of the flavour of gluten-free products, enough of the fact that the structure can be so different and dry compared to normal products and then, it can make you so happy when you eat something that tastes like things tasted like in the past when you could still eat gluten. Such as this best gluten-free pizza ever!
Something else that made me very happy is that I ate a pizza funghi. Since I eat low FODMAP, I don’t eat mushrooms anymore, because I do not tolerate them.
And mushrooms are one of my favourite vegetables. I missed them so much! Therefore, I was bouncing around the room when I found out that mushroom from a jar is low FODMAP (up to 100 g per portion)!!
Now you might be wondering, how can normal mushrooms be high in FODMAPS, but mushrooms from a year are not? This is because FODMAPs are water soluble.
Because of that you cannot put onion or garlic in a soup or sauce and take them out before serving because the FODMAPs will have leached out into the water.
But in a positive way, the same goes for the liquid in a jar of mushrooms or chickpeas. Part of the FODMAPs leaches out into the water in the jar.
This lowers FODMAP content in the mushrooms or chickpeas themselves and therefore these mushrooms and chickpeas contain fewer FODMAPs than their fresh counterparts. Just make sure that you drain them well and rinse them with water before using.
I used a baking mix for this recipe, I did not make the dough entirely from scratch, but this pizza was so good that I wanted to share the recipe with you.
I used the gluten-free mix for pizza crust from the German brand Bauckhof, which I ordered online at glutenvrijemarkt.com (a Dutch gluten-free webshop).
The ingredients of the baking mix are: wholemeal rice flour, corn flour, rice flour, baking powder (raising agent: sodium bicarbonate, acidification agent: monopotassium tartrate, corn flour), thickening agent: guar gum, quinoa sourdough powder (quinoa flour, rice flour, starter cultures), sea salt, dried yeast, raw cane sugar, thickening agent: xanthan gom.
I definitely want to try and make a dough like this from scratch one day, so if I manage, I will share the recipe with you, but for now you’ll have to do with this!
Will you let me know if you make my best gluten-free pizza ever? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchenPrint
The best gluten-free pizza EVER (low FODMAP)
- Total Time: 55 min
- Servings: 1 pizza 1x
I made the best gluten-free pizza ever! A soft dough with a crunchy crust, as a pizza should be. With mozzarella and mushrooms. Low FODMAP.
For the crust
- 115 g Bauckhof gluten-free pizza baking mix
- 85 ml lukewarm water
- ½ tbsp. olive oil
- I used a round 12 inch (31 cm) pizza baking tin that I bought in Italy, but a normal baking sheet will do too.
For the topping
- 1 buffalo mozzarella (use a maximum of 60 g for low FODMAP or use a lactose-free mozzarella instead)
- 100 g canned mushrooms
- 75 ml tomato passata (sieved tomatoes)
- 25 g black olives (optional)
- Pepper and salt
- Pre-heat the oven to 225 degrees Celsius/425 Fahrenheit.
- Mix the baking mix with the lukewarm water and olive oil and knead it into a soft dough. Add a bit of extra water if the dough stays too dry and some extra gluten-free flour if it stays too wet.
- Dust the countertop with some corn starch or gluten-free flour. Roll the dough into a round pizza with a rolling pin.
- Grease the pizza tin with some olive oil or layer it with baking parchment. Put the pizza crust on top.
- Divide the tomato passata over the crust using the back of a spoon.
- Cut the mozzarella into slices. Drain the mushrooms and rinse them with water. Divide the mozzarella and the mushrooms over the pizza. Sprinkle some oregano, basil, pepper and salt on top.
- Bake the pizza for 15-20 minutes in the pre-heated oven.
- Prep Time: 30 min
- Cook Time: 25 min
Together we go for a calm belly!
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Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
Thank you for the hint with Bauckhof. It was the first delicious non-stomach-aching dough since I started with low fodmap.
Happy to hear that! 🙂
Hi thanks for this. I am interested that the dough contains yeast but it is not left to rise at all before baking. Do you think the yeast is added for flavour only & the dough is risen by the baking powder? Don’t think I can get this brand in U.K. but may have a homemade attempt!!
I am not sure, but the yeast is totally at the end of the ingredients list. So I don’t think much has been added. I assume because it is a mix from a box they want the process to be easy and therefore not let the dough rise. But it isn’t necessary really because the pizza turns out great without letting the dough rise 🙂