Print
Vertical shot of low FODMAP bruschetta pizza with chicken

Low Fodmap Bruschetta Pizza with Chicken


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 1x

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!


Scale

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

  1. Preheat oven to 375°F.
  2. 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.
  3. Bake for 12 minutes or until crust is golden brown and cheese is melted.
  4. 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.

  • Category: Main Dish
  • Method: Bake
  • Cuisine: Italian