Ingredients
Scale
- 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
Instructions
- 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.
Notes
*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
