10 Delicious Low FODMAP Pizza Toppings You Need to Try

Crumbling gluten-free crust, tangy tomato sauce, and your favorite toppings—this low FODMAP pizza recipe lets you enjoy a classic favorite without the uncomfortable digestive aftermath. Perfect for anyone following a low FODMAP diet, this pie is not only easy to make but also packed with flavor that everyone can appreciate!

Mushroom and Thyme Medley

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This Mushroom and Thyme Medley brings a rustic touch to your low FODMAP pizza. The earthy flavor of mushrooms pairs perfectly with the aromatic hint of thyme, creating a simple yet delightful topping. Making this medley is a breeze and can easily elevate your pizza night.

The combination of sautéed mushrooms and fresh herbs creates a lovely balance that is both savory and satisfying. Not only does it enhance the taste, but it also adds a beautiful aesthetic to your pizza, making it a feast for the eyes too!

Ingredients

• 1 cup sliced mushrooms (shiitake, oyster, or button)
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.
3. Stir in the thyme, salt, and pepper, and sauté for an additional 1-2 minutes.
4. Remove from heat and allow to cool slightly before using as a topping for your low FODMAP pizza.

Tomato Basil Margherita

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Tomato Basil Margherita is a classic pizza that never goes out of style. With fresh tomatoes, creamy mozzarella, and fragrant basil, it delivers a burst of flavor in every bite. Plus, it’s simple to make, making it a great option for a weeknight dinner or a cozy gathering with friends.

This pizza is all about the basics: quality ingredients shine through, especially when you keep things straightforward. The combination of tangy tomato sauce and melting cheese, topped with aromatic basil, creates a deliciously satisfying meal that everyone will love.

Ingredients

• 1 gluten-free pizza crust
• 1 cup tomato sauce
• 8 ounces fresh mozzarella cheese, sliced
• 2-3 medium ripe tomatoes, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 475°F (245°C).
2. Spread the tomato sauce evenly over the gluten-free pizza crust.
3. Layer the mozzarella slices on top of the sauce, followed by the sliced tomatoes.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Bake in the preheated oven for about 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
6. Remove the pizza from the oven and top with fresh basil leaves before slicing and serving.

Zucchini Noodle Pizza Base

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This zucchini noodle pizza base is a fun twist on traditional pizza, offering a low FODMAP option that’s both tasty and healthy. The light, slightly chewy texture of the zucchini noodles pairs perfectly with your favorite pizza toppings, creating a satisfying meal that won’t leave you feeling heavy.

Making this pizza base is simple and requires just a few ingredients. It’s a great way to sneak in some extra veggies while still enjoying a classic dish. The flavors meld together beautifully, making each bite delicious and enjoyable.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine spiralized zucchinis, almond flour, Parmesan cheese, egg, oregano, salt, and pepper. Mix until well combined.
3. Transfer the mixture to the prepared baking sheet and shape it into a round crust, about 1/4 inch thick.
4. Bake in the preheated oven for 15-20 minutes, or until the edges are golden and the center is firm.
5. Remove from the oven, add your desired toppings, and return to the oven to bake for an additional 10-15 minutes until the cheese is melted. Enjoy your delicious low FODMAP pizza!

Pesto Chicken Pizza

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Pesto Chicken Pizza is a delightful low FODMAP option that’s both fresh and satisfying. Topped with juicy chicken, vibrant spinach, and a generous drizzle of pesto, this pizza is bursting with flavor. It’s simple to make, perfect for a quick weeknight dinner or a fun weekend treat.

The combination of fresh ingredients brings a lovely balance, making each bite enjoyable. You can customize the toppings to your liking, but the pesto and chicken are a winning duo. Get ready to whip up this tasty dish in no time!

Ingredients

• 1 gluten-free pizza crust
• 1 cup cooked chicken breast, diced
• 1/2 cup low FODMAP pesto
• 1 cup fresh spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven according to the pizza crust package instructions.
2. Spread the low FODMAP pesto evenly over the pizza crust.
3. Top with diced chicken, fresh spinach, and halved cherry tomatoes.
4. Sprinkle shredded mozzarella cheese on top, followed by a drizzle of olive oil and a pinch of salt and pepper.
5. Bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
6. Remove from the oven, let cool slightly, slice, and enjoy your delicious Pesto Chicken Pizza!

Roasted Red Pepper and Goat Cheese

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If you’re looking for a delicious, low FODMAP pizza option, this roasted red pepper and goat cheese combination is a winner. The sweetness of the roasted peppers pairs perfectly with the creamy tang of goat cheese, creating a delightful contrast in every bite. Plus, it’s super simple to make, perfect for a quick weeknight dinner or a cozy weekend meal.

This pizza is not just tasty, but it’s also incredibly colorful and inviting. With vibrant roasted peppers and dollops of goat cheese, it promises a satisfying flavor without overwhelming your digestive system. Ready to impress your friends or simply treat yourself? Let’s get started!

Ingredients

• 1 pre-made low FODMAP pizza crust
• 2 roasted red peppers, sliced
• 6 oz goat cheese, crumbled
• 1 cup low FODMAP pizza sauce
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions

1. Preheat your oven according to the pizza crust instructions.
2. Spread the low FODMAP pizza sauce evenly over the crust.
3. Arrange the sliced roasted red peppers on top of the sauce.
4. Sprinkle the crumbled goat cheese over the peppers.
5. Drizzle with olive oil for added flavor.
6. Bake according to the crust instructions, usually around 12-15 minutes, until the crust is golden and the cheese is slightly melted.
7. Once out of the oven, garnish with fresh parsley before slicing and serving.

Grilled Chicken and Spinach Topping

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This grilled chicken and spinach topping is a delightful way to enhance your low FODMAP pizza. The combination of tender, juicy grilled chicken paired with fresh spinach offers a satisfying flavor without any heavy ingredients that may upset sensitive stomachs. It’s simple to make and brings a nutritious twist to your pizza night.

The grilled chicken adds a smoky richness, while the spinach provides a fresh, crisp texture. Together, they create a balanced topping that’s both delicious and healthy. Plus, you can whip it up in no time, making it perfect for a quick weeknight meal or a casual gathering with friends.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic-infused oil (for low FODMAP)
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• Your favorite low FODMAP pizza base

Instructions

1. Grill the Chicken: Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Grill for about 6-7 minutes on each side until fully cooked. Remove from heat and let rest for a few minutes.
2. Slice the Chicken: Once the chicken has cooled slightly, slice it into thin strips.
3. Prepare the Pizza: Preheat your oven according to your pizza base instructions. Place the pizza base on a baking sheet and brush lightly with garlic-infused oil.
4. Assemble the Topping: On the pizza base, arrange the sliced grilled chicken evenly. Top with fresh spinach and crumbled feta cheese.
5. Bake the Pizza: Bake according to the pizza base instructions, usually about 10-15 minutes, or until the crust is golden and the cheese is slightly melted.
6. Serve: Let the pizza cool for a couple of minutes, slice it up, and enjoy!

Eggplant Parmesan Pizza

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Eggplant Parmesan Pizza is a delightful twist on classic pizza that brings together the rich flavors of baked eggplant with the traditional pizza base. This dish is not only tasty, but it’s also a great option for those following a low FODMAP diet. The savory tomato sauce, melted cheese, and perfectly roasted eggplant create an irresistible combination that is both satisfying and simple to prepare.

The crispy crust provides a solid foundation for the layers of flavor, while the eggplant adds a wonderful texture. This pizza is perfect for a casual dinner or a fun gathering with friends. It’s easy to make, and you can customize it with your favorite toppings if desired!

Ingredients

• 1 pre-made gluten-free pizza crust
• 1 medium eggplant, sliced into rounds
• 2 cups marinara sauce (low FODMAP)
• 1 1/2 cups shredded mozzarella cheese (lactose-free if needed)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them on a baking sheet and roast in the oven for about 15 minutes, or until golden brown.
3. While the eggplant is roasting, prepare your pizza crust on a baking sheet or pizza stone. Spread the marinara sauce evenly over the crust.
4. Once the eggplant is done, layer the roasted slices on top of the sauce. Sprinkle the shredded mozzarella and grated Parmesan evenly over the eggplant.
5. Bake the pizza in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven, garnish with fresh basil leaves, and let it cool for a few minutes before slicing. Enjoy your delicious Eggplant Parmesan Pizza!

Cauliflower Crust Delight

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Craving pizza without the heavy carbs? This cauliflower crust pizza is the perfect solution! It’s light, crunchy, and loaded with flavor, making it a delightful alternative for anyone looking to eat healthier while still enjoying a classic favorite.

With its simple preparation, this recipe makes it easy to whip up a tasty meal any night of the week. You can customize your toppings to match your mood, from fresh veggies to savory cheeses. It’s a fun and delicious way to satisfy your pizza cravings without the gluten!

Ingredients

• 1 medium head of cauliflower, riced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Toppings of your choice (e.g., cherry tomatoes, bell peppers, fresh basil, olives)
• Pizza sauce, for spreading

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Rice the cauliflower by pulsing florets in a food processor until finely chopped. Microwave for about 8 minutes until soft. Allow to cool slightly.
3. In a bowl, combine riced cauliflower, mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper. Mix well to form a dough.
4. Spread the cauliflower mixture onto the prepared baking sheet in a circular shape, about 1/4-inch thick.
5. Bake for 15-20 minutes until golden brown. Remove from the oven and let cool for a few minutes.
6. Spread your pizza sauce over the crust and add your desired toppings. Return to the oven for another 10 minutes until the cheese is melted and bubbly.
7. Let cool slightly before slicing. Enjoy your delicious low FODMAP pizza!

Greek Style Low FODMAP Pizza

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This Greek Style Low FODMAP Pizza brings a taste of the Mediterranean straight to your kitchen. With fresh tomatoes, olives, and creamy feta, it’s not just delicious but also simple to prepare. Perfect for a quick weeknight dinner or a relaxed weekend meal, this pizza satisfies without overwhelming your digestive system.

The combination of flavors is vibrant and tangy, making each bite a refreshing experience. Plus, it’s a great way to enjoy pizza while adhering to a low FODMAP diet. Let’s get cooking!

Ingredients

• 1 low FODMAP pizza crust (store-bought or homemade)
• 1/2 cup pizza sauce (check for low FODMAP ingredients)
• 1 cup fresh cherry tomatoes, halved
• 1/2 cup black olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 475°F (245°C).
2. Spread the pizza sauce evenly over the pizza crust.
3. Arrange the halved cherry tomatoes and black olives over the sauce.
4. Sprinkle the crumbled feta cheese on top, followed by the dried oregano.
5. Drizzle with olive oil for added flavor.
6. Bake in the oven for 12-15 minutes, or until the crust is golden and crispy.
7. Remove from the oven, garnish with fresh parsley, and slice before serving.

Sweet Potato Crust Pizza

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This Sweet Potato Crust Pizza is a delightful twist on the classic favorite, making it a perfect choice for those following a low FODMAP diet. The crust is not only gluten-free but also adds a subtle sweetness that pairs beautifully with savory toppings. It’s simple to prepare, requiring just a few ingredients and minimal cooking time.

The combination of crispy edges and a soft interior creates a delicious base for your favorite toppings, whether it’s fresh veggies, cheese, or homemade sauce. This pizza is sure to satisfy your cravings while keeping things light and healthy!

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 large egg
• Your choice of pizza sauce
• 1 cup mozzarella cheese, shredded
• Fresh basil leaves for topping

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the sweet potatoes in a pot of water until tender, about 15 minutes. Drain and let cool slightly.
3. In a bowl, mash the sweet potatoes until smooth. Mix in almond flour, tapioca flour, oregano, salt, and the egg until a dough forms.
4. Spread the dough onto the prepared baking sheet to form a round crust, about 1/4 inch thick.
5. Bake the crust in the preheated oven for 20-25 minutes, or until edges are golden.
6. Remove the crust from the oven, spread your sauce over it, sprinkle the cheese, and add any other toppings.
7. Return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before slicing and serving.