A little sweet and a little savory, this Low FODMAP Pizza with Pesto, Chicken and Red Grapes may sound unique, but it is oh-so-good.
So, do you remember that Low FODMAP Pesto recipe from last week? And, how I said it’s pretty darn good as a low FODMAP pizza sauce? Wellllllll, let me tell ya. It’s the star of today’s recipe and this Low FODMAP Pizza with Pesto, Chicken and Red Grapes is pretty much life! I LOVE THIS PIZZA! Nom, nom, nom!
Grapes may sound a little funky on pizza, but they get so ooey-gooey and yummy and oh-my-goodness-so-freaking-delicious! 🙂 It’s kind of Hawaiian pizza, but better.
P.S. The above picture is the dairy-free version using Daiya Mozzarella-Style Shreds*. I usually make one pizza with mozzarella for my husband and one with the mozzarella-style shreds for me. Mozzarella cheese (recommended serving: 1/2 cup) should be well tolerated on a low FODMAP diet, however, I personally don’t tolerate dairy (other than ghee).
A little sweet and a little savory, this Low FODMAP Pizza with Pesto, Chicken and Red Grapes may sound unique, but it is oh-so-good
- 2 chicken breasts
- Salt and pepper, to taste
- 2 Udi’s gluten-free pizza crusts
- ½ cup Low FODMAP Pesto
- 2 cup seedless red grapes, halved
- 8 oz. fresh mozzarella, sliced
- 2 Tbsp. fresh chives
- Preheat broiler or grill. Coat broiler pan or grill with nonstick cooking spray. Season chicken with salt and pepper. Broil until done. Let cool before cutting into bite-sized pieces. Set aside.
- Preheat oven to 375°F. Place gluten-free crusts on a baking sheet. Top each crust with half of the pesto and spread evenly with the back of a spoon. Top each with half the diced chicken, grape halves, and mozzarella slices; distributing evenly. Bake for 18 minutes or until cheese is melted and edges of crust are golden brown.
- Top with chives, slice and serve.
- Category: Main Dish
- Method: Bake
- Cuisine: American