Looks like a pizza, tastes like a pizza, it’s a pizza!! I finally came up with the real deal. This Low FODMAP Pizza Margherita is not just for low fodmappers but also for celiacs and vegetarians. Yeah!!!
The special ingredient for the healthiest crust ever is…. a vegetable!
Believe it or not, this crust is made with one zucchini, rice flour, millet flour and tapioca! Besides the fact it can be eaten by regular and food sensitivities foodies alike, it’s also a great way to eat an extra portion of vegetables!
For the pizza toppings I chose my favorites: homemade tomato sauce, mozarella and fresh basil, the key ingredients of the Napolitan Pizza Margherita. Legend says that this is the original recipe and therefore the best one! I must agree, as the best pizza I ever ate was in Naples and, yes, it was a Margherita.
And because this pizza is light, you can treat yourself with an amazing Italian dessert: this low FODMAP Tiramisu.
And if you love italian, check out my Low FODMAP Italian inspired recipes:
- Baked Feta Pasta
- Minestrone Soup
- Creamy Spinach and Ricotta Pasta
- Shrimp Spaghetti w/ Tomatoes, Spinach and Arugula
LOW FODMAP Pizza Margherita with Zucchini Crust
For the Pizza Crust
- 1 cup | 4,58oz | 130g zucchini
- 1 egg
- 1/2 cup | 2,47oz | 70g rice flour
- 1/2 cup | 2,47oz | 70g millet flour OR other LoFo Flour: quinoa, teff, buckwheat)
- 4 tbsp tapioca OR cornstarch
- Pinch of salt
- 1 tbsp extra virgin olive oil
For the Pizza Topping
- 4 oz | 120g mozzarella thinly sliced
- 1 teaspoon dried oregano
- 0,56 oz fresh basil
Homemade Tomato Sauce
- 6,5 oz | 184g canned tomato
- 2 tbsp extra virgin olive oil
- 1 garlic clove with skin crushed (for infusing)
- Pinch of salt
- 1 chili pepper seeds and membrane removed and minced (optional)
- Start by making the homemade tomato sauce. In a medium sauce pan, infuse the crushed garlic with skin in the olive oil on a fairly low hear for 2 minutes. Remove the garlic clove. Add the tomato and sauté for 10 minutes over medium-high heat. Lower the heat and simmer for at least 20 minutes. Add the chili peppers (optional) and salt and cook for about 5 minutes. Set aside.
- Preheat oven to 200ºC/ 400ºF and line a baking tray or a pizza pan with parchment paper.
- Grate the skinless courgette into a colander and let drain. After a few minutes, place the zucchini in the middle of a kitchen towel, wrap and use your hands to squeeze as much water as you can (the more you extract, the better the crust will turn out).
- In a medium bowl, combine zucchini, egg, flours, tapioca, salt and mix well with your hands.
- Pat the zucchini mixture into a round pizza crust of 0,5 inch/ 1 cm high and a diameter of 12 inches/ 30 cm. Make some holes in the crust with a fork and brush the olive oil on top.
- Bake for 30 minutes, or until golden brown.
- Remove the crust from the oven and add first the tomato sauce (spreading evenly), then the mozzarella and sprinkle with oregano.
- Return to the oven for five to 10 minutes more or until the mozzarella is melted.
- Top with fresh basil, slice and serve.
- 2,29oz | 65g zucchini
- 1,41oz | 40g mozzarella
- 3,25oz | 92g canned tomato