Transform the classic Italian appetizer into a mealtime favorite with this Low FODMAP Bruschetta Pizza with Chicken.
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 notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Balsamic Vinegar: A low FODMAP serving is 1 tablespoon or 21 grams. Larger servings contain higher amounts of excess fructose.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that Monash University has confirmed to be low FODMAP. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Mozzarella is a low-lactose cheese. The recommended low FODMAP serving size is ¼ cup or 40 grams.
Roma tomatoes can be low in FODMAPs, depending on the serving size. According to Monash, the low-FODMAP serving size is ⅓ medium Roma tomato or 48 grams. Larger servings contain moderate to high levels of the FODMAP, excess fructose.
Udi's Gluten-Free Pizza Crust has not specifically been tested for FODMAPs, however, one serving (½ of one crust) appears to be low in FODMAPs by ingredients. Individual tolerance may vary.
Schär Gluten-Free Pizza Base has been certified low FODMAP by Monash University in a handful of countries, but not the United States. However, when comparing the ingredients for the pizza bases sold in the United Kingdom (certified) versus the United States (not-certified) the products appear identical. (Note: Labeling regulations differ by country, so some ingredients have slightly different names.) So, this pizza crust may be another option to consider.
Similar recipes
- Low FODMAP Caprese Pasta Salad
- Low FODMAP Spicy Lemon Pasta with Shrimp
- Low FODMAP Roasted Red Pepper Pasta
Recipe
Low FODMAP Bruschetta Pizza with Chicken
- Total Time: 20 mins
- Yield: 2
Description
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 tablespoons garlic-infused olive oil
- 4 ounces fresh mozzarella, sliced
- ½ cup diced cooked chicken
- ½ cup roasted tomatoes (or 1 Roma tomato, sliced)
- 1 tablespoon thick balsamic vinegar, for drizzling
- 2 tablespoons thinly sliced basil
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.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Megan says
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.
Emily says
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 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!! 🙂