Low FODMAP pizza parma ham
Sometimes, there is nothing better than throwing a pizza in the oven on a lazy Friday night. I used to enjoy that so much!
My sister and I would eat our pizzas on the couch, watch a movie and eat lots of ice cream for dessert. We didn’t do this often, but when we did, it was always such a treat.
When I started eating low FODMAP, the lazy pizza nights were over because the only way I could have a low FODMAP pizza was by making one myself.
And even though I love making my own pizzas, but it doesn’t really fit with my idea of a lazy dinner.
Therefore, I was super happy when I found out that the Schär pizza crusts are now low FODMAP certified. Maybe you have already seen it in the supermarket: several Schär products now have a Monash low FODMAP logo!
When I started the low FODMAP diet four years ago, I could have never imagined that there would be low FODMAP certified products in the supermarket one day, but they are here! (I know that in other countries low FODMAP certified products are more common, but in the Netherlands this is very new and exciting).
Schär currently has a broad selection of low FODMAP products, so that is fantastic. I am really happy that brands start to focus on low FODMAP products too!
Of course I had to create a recipe with this pizza crust. I made my favourite pizza in the world with it: a low FODMAP pizza parma ham with mozzarella, rucola and cherry tomatoes.
This pizza only takes 5 minutes to prepare and 11 minutes in the oven. For me this feels like the same amount of work as throwing a frozen pizza in the oven. So, perfect for a lazy evening!
This blogpost was written in collaboration with SchärPrint
- 1 Schär gluten-free pizza crust
- 3–4 tbsp tomato passata
- 1/2 mozzarella*
- 2 slices of parma ham
- 3 cherry tomatoes, halved**
- Rocket lettuce
- Fresh basil
- Pepper and salt
- Optional: some pine nuts
- The package says to pre-heat the oven to 210 degrees Celsius. My oven can only do 200 or 220, so I did 200 degrees.
- Spread the tomato passata over the pizza crust. Don’t use too much, otherwise the pizza will be too wet.
- Spinkle pepper and salt on top.
- Rinse the tomatoes and cut them in half. Tear the mozzarella into pieces. Divide the tomatoes and mozzarella over the crust.
- Bake the pizza in the oven for 11-12 minutes.
- Divide the parma ham over the pizza and garnish with rocket lettuce, fresh basil and some pine nuts.
*Mozzarella is low FODMAP up to 60 g per serving. If you are very sensitive to lactose, you can also choose to use a lactose-free mozzarella.
**Cherry tomatoes are low FODMAP up to 45 gram per serving
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Keywords: pizza, gluten-free, FODMAP, parmaham, schär
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.