Looking for a savoury FODMAP-friendly lunch or dinner idea? Try this low FODMAP prosciutto and arugula pizza! Made with fresh ingredients in the comfort of your kitchen, this recipe will be a family hit in no time.
Place yeast, sugar, and warm water in a heat-proof bowl and allow it to sit for 10 minutes. The water should become frothy as the yeast ferment.
After 10 minutes, add eggs and olive oil and mix thoroughly. Then add the gluten-free flour, xanthan gum, salt, and rosemary. Mix until the ingredients cling together in a sticky ball. Cover the bowl with a damp tea towel and allow the dough to rise on the counter for at least 20 minutes.
Preheat your oven to 425 degrees. Split the dough into two parts. Place one-half of the dough on a piece of parchment paper and press it into the desired shape/thickness using your hand. The dough will be very sticky, so you may need to put a piece of plastic wrap over it while you work it into position. Either place the second portion of dough in the fridge to use later or roll it out while the first pizza is in the oven. The toppings listed are enough for two pizzas.
Once the oven is ready, place the pizza on a cookie sheet or directly onto a pizza stone. Cook on the lower rack for 15-20 minutes (until the top of the pizza is lightly browned). Then remove the pizza from the oven and cover it lightly with tomato puree. Sprinkle oregano, salt, and pepper, on the pizza sauce, then sprinkle with mozzarella. Place the pizza back into the oven for another 5 minutes (or until the cheese has melted).
Once the cheese is melted, remove the pizza from the oven and place prosciutto strips directly onto cheese. Top with a handful of arugula. Serve warm.
This recipe makes two crusts.
Brought to you by The FODMAP Formula - www.fodmapformula.com