30-Minute Homemade Hawaiian Pizza; Low-FODMAP, Gluten-free
A super easy recipe for sweet, salty and crispy low-FODMAP Hawaiian Pizza! IBS-friendly and gluten-free.
- Prep Time: 13 minutes
- Cook Time: 15-17 minutes
- Total Time: 30 minutes
- Yield: 4 -6 servings 1x
- Category: Entree
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 store-bought low-FODMAP, and gluten-free raw pizza dough for 12-14 inch crust (see notes below)*
- 1 tablespoon olive oil, divided
- 1/2 cup (4 ounces) Low-FODMAP Pizza Sauce (homemade or store-bought)*
- 1 and 1/2 cups (170g) shredded mozzarella cheese*
- 1/2 cup (75g) deli ham, sliced or chopped*
- 1/2 cup (82g) pineapple chunks (canned in juice or fresh)*
- 3 slices bacon, cooked crisp, and crumbled
- Chopped fresh oregano, for garnish
Instructions
- Oil your pizza pan with half the olive oil, and preheat oven to 475 F (adjust based on your product instructions, if necessary)
- Roll out your dough* to about 12-14 inches (I place between 2 pieces of parchment paper and use a rolling pin and my fingers)
- If you are using a prebaked LF crust, skip this step
- Brush or rub the remaining olive oil all over the dough, or crust
- Top the dough evenly with Low-FODMAP Pizza Sauce, then add the cheese, ham, pineapple, and bacon
- Bake for 14–17 minutes or until the crust is golden brown (if using a store-bought crust, then adjust to the directions)
- Remove from the oven, and garnish with fresh oregano
- Slice and serve. Leftovers may be stored in the refrigerator for up to 1 week
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
- I used Manini’s GF pizza dough. This contains: flour blend (whole millet flour, tapioca flour, teff flour, organic sorghum flour, organic amaranth flour) corn starch, organic cane sugar, xanthan gum, sea salt, water, olive oil, apple cider vinegar, sugar, kosher salt, red star active dry yeast. These are low-FODMAP ingredients
- You can also use a prepared LF crust. UDI’s makes smaller sized pizza crusts (with LF and GF ingredients), that you can top and bake. Depending on their size, you may be able to make 2 smaller pizzas with this recipe. Adjust oven temperature and bake time based on package instructions
- If you do not have a suitable store-bought option, then you can prepare my recipe for Low-FODMAP Pizza Crust, and par-bake it at 350F for about 25 minutes. Then resume the steps above and bake a second time as instructed, using the pizza crust recipe directions. This will take a longer time for both baking intervals
- This meal does have large amounts of cheese. Although low in lactose, if you don’t tolerate milk products or high-fat foods well, then limit portion size appropriately
- Mozzarella is low in lactose and may be consumed in portions up to 660 g
- Fresh pineapple is low-FODMAP in 140g servings, canned in juice is 95g per serving. I used fresh pineapple for my pizza
- Bacon and ham are low-FODMAP, select brands without onion or garlic. I suggest cooking the bacon to be extra crispy and then crumbling. I tore my sliced deli ham into pieces before topping the pizza
- Pizza (tomato) sauce is low-FODMAP in 4 ounce servings
