Low FODMAP Chicken Pesto Pizza - topped with a simple chive pesto, shredded chicken breasts and mozzarella. | Gluten Free + FODMAP Friendly
Ingredients
1 1/4 cup
Water, filtered
(+ 2 tablespoons warm water 110°F or 43°C)
2 tbsp packed
Brown sugar
(divided)
1 tbsp
Instant dry yeast, Fleischmann's
(use fast acting yeast)
3 cup
Gluten free flour
1 tsp
Xanthan gum
(skip if your GF blend already has xanthan)
1 tsp
Salt
(sea)
3 tsp
Baking powder
3 tbsp
Extra virgin olive oil
1/2 cup
Basil pesto
(use Low FODMAP variety)
2 breast
Chicken breast, boneless, skinless
(shredded)
1 1/2 cup shredded
Dairy-free mozzarella cheese shreds
1 cup
Chives
(chopped fresh)
1/2 cup
Basil, fresh
1/2 cup
Olive Oil, Extra Virgin
(extra virgin)
1/2 cup
Pine nuts, dried
1/4 cup
Nutritional yeast
((for dairy free version) or parmesan)
1 tbsp
Lemon juice
(squeeze of)
1 dash
Salt
(to taste)
Instructions
Preheat the oven to 350F | 180C
In a small bowl add the warm water and 1 tablespoon of sugar. Stir gently to dissolve the water. Sprinkle the yeast over the top of the water and then stir it in. Set the bowl to the side for 5 minutes to let the yeast activate while you mix together the dry ingredients. When the yeast has activated it should foam up a bit
In a large mixing bowl, mix together the flour, psyllium husk or xanthan gum, sea salt, baking powder and remaining 1 tablespoon of sugar. Whisk well to combine
Once the yeast has activated and the dry ingredients are mixed together, slowly pour in the yeast water and 2 tablespoons of olive oil. Mix until a dough starts to form. Lightly flour your hands and a sheet of parchment paper to roll the dough on and form the dough into a ball. If the dough if far too sticky, add a little more flour a spoonful at a time until it's easier to shape and handle. Depending on the type of gluten free flour blend you may need a little more. Just be careful not to add too much to dry out the crust
Roll the dough into a ball and place in the middle of a sheet of baking paper. Flatten out the dough out with your hands or roll it into shape (about 1/4 inch thick). See notes about rolling. Transfer the dough to a baking sheet and pre bake for 15 minutes. Remove from the oven as your prep the rest of the ingredients
Spread the pesto over the base of the pizza. Scatter the shredded chicken across the top and then finally top with cheese
Return the pizza to the oven to finish baking for another 10-15 minutes. When the cheese starts to turn golden you're done. Let sit for 5-10 minutes and serve
Add all of your ingredients to a blender or food processor and process until you get your desired, pesto consistency. You will end up with about a cup of pesto - save the rest for other recipes or top the pizza with more pesto at the end
