Transform the classic appetizer into a mealtime favorite with this Low FODMAP Bruschetta Pizza with Chicken. Gluten free and full of flavor, this will quickly become a family-favorite recipe!
On one of my first dates with my now husband, I tried Caprese bruschetta and couldn’t get over the tasty combination of tomatoes, basil, mozzarella and balsamic. Lately, I have been combining these classic flavors with chicken in this flavorful and filling Low FODMAP Bruschetta Pizza with Chicken!
Low Fodmap Bruschetta Pizza with Chicken
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Prep Time: 5 mins -
Cook Time: 15 mins
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Total Time: 20 mins
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Yield: 2 -
Category: Main Dish -
Method: Bake -
Cuisine: Italian
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Transform the classic appetizer into a mealtime favorite with this Low FODMAP Bruschetta Pizza with Chicken. Gluten-free and full of flavor, this will quickly become a family-favorite recipe!
Ingredients
- 1 low FODMAP pizza crust (like Udi’s gluten-free pizza crust)
- 2 Tbsp. garlic-infused olive oil
- 4 oz. fresh mozzarella, sliced
- ½ cup cooked chicken, diced
- ½ cup roasted tomatoes (or 1 Roma tomato, sliced)
- 1 Tbsp. balsamic vinegar, for drizzling
- 2 Tbsp. basil chiffonade, for garnish
Instructions
- Preheat oven to 375°F.
- Place pizza crust on an oven-safe pan. Top with olive oil and spread evenly over crust with the back of a spoon. Cover with mozzarella slices. Then, top with cooked chicken and tomatoes.
- Bake for 12 minutes or until crust is golden brown and cheese is melted.
- Drizzle with balsamic vinegar and top with fresh basil. Serve warm.
Notes
Dairy Free: I substitute Daiya Mozzarella-style Shreds. To my knowledge, this product has not been tested for FODMAP content and may not be tolerated by everyone.
Balsamic Vinegar: A low FODMAP serving is 1 Tbsp. or 21 grams.
Tried this tonight and really enjoyed it. Yummy flavours. I never think of excluding traditional pizza sauce but it was nice to have a change. The only thing I might try differently next time is using balsamic glaze instead of balsamic vinegar. The vinegar is yummy but would leave the pizza a bit soggy if I wanted to take it for lunch the next day. Balsamic glaze has a stronger flavour because it’s more concentrated which I like. Other than that, I loved how easy and yummy this was.
Thanks for the great recipe. It’s nice to have alternative pizza recipes.
★★★★
Thanks for sharing, Megan! Glad you enjoyed it! Balsamic glaze is a great idea! If you’re low FODMAP-ing just double-check the ingredients, sometimes high fructose corn syrup (a high FODMAP ingredient) is added. I typically buy thicker aged balsamic vinegar from a local olive oil shop (something like VomFass) and use that. Another idea if the balsamic glaze isn’t an option, you could leave off the balsamic vinegar and add it just before serving. Thanks for the ideas, Megan!! 🙂