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Vertical shot of low FODMAP bruschetta pizza with chicken

Low FODMAP Bruschetta Pizza with Chicken

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


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!


  • 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


  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.


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