GLUTEN-FREE, HOMEMADE, LOW FODMAP PIZZA GOODNESS 🙂
Sophie’s Homemade LOW FODMAP Marinara Sauce:
BLEND in a blender–
1 can San Marzano crushed tomatoes
1/2 tbsp tomato paste
1/2 c water
3 tbsp white granulated sugar
3 fresh basil leaves
1 tsp basil dry
1/2 tsp Italian Seasoning
1 tsp oregano dry
1 tsp salt
1/4 c olive oil
cracked pepper (optional)
GLUTEN FREE PIZZA
Ingredients:
3 c gluten free flour or 3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)
1 tsp salt
1/2 tsp baking powder
3 tbsp sugar, divided 1 and 2
1 tbsp yeast (OR yeast substitute: 1 tbsp baking soda with 1 tsp lemon juice)
3/4 c warm water and 1/2 c warm water, divided
1 tbsp olive oil
Pizza toppings:
Sophie’s low fodmap Marinara Sauce
fresh and shredded mozzarella cheese
basil leaves
prosciutto
tomatoes (optional)
freshly cracked pepper (optional)
1. Preheat oven: 350 F.
2. Combine in a small bowl: yeast/yeast substitute with 3/4 c warm water (110 degrees warm). Stir and let the yeast activate for 2 minutes. Stir in 1 tbsp of sugar then let sit for 3 more minutes.
3. Combine in a large bowl: flour, salt, baking powder, 2 tbsp sugar. The secret is to whisk very well!
4. Make a crater in the dry mixture, pour in yeast mixture. Add tbsp olive oil and 1/2 c warm water. Stir with a wooden spoon and/or knead with hands.
5. Prepare a baking sheet with tinfoil, spray nonstick spray. Use hands (and some flour if your hands get sticky) to work the dough from the middle out to form a flat, 1/8-1/4-inch-thick dough circle across (makes 2 small-medium pizzas or 1 very large pizza)
6. Pre/Bake for 20-25 mins 350 F. Cracks may appear, which is normal.
7. Spray on a little olive oil and top generously with the marinara sauce, cheese, prosciutto, etc.
Bake for a remaining 20-25 minutes.
8. Cut, serve, and ENJOY!
Cheers! Good food, good mood, good LIFE!
BONAPPETITLIFE
Contact me if you have any questions or comments: bonappetitlife@gmail.com
Dough recipe adapted from: https://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/
“You can make this recipe ahead of time, up to 1-2 days in advance stored covered in the refrigerator until time of use. However, it is best when made fresh.”
BONAPPETITLIFE 
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