Makes 4 servings
Description of Fody's Spinach & Mushroom Low FODMAP White Pizza
This vegetarian Spinach & Mushroom Low FODMAP White Pizza doesn’t need any tomatoes or tomato sauce. This low FODMAP pizza gets all of its flavor from garlic-olive oil sautéed spinach and meaty oyster mushrooms, briny black olives and a sprinkling of optional hot and spicy red pepper flakes.
Begin with a frozen crust, a refrigerated crust or dough or a baking-mix for your low FODMAP pizza crust to make this recipe come together quickly. Make sure to read labels and avoid high FODMAP ingredients such as high FODMAP flours, inulin and chicory root, in particular. It should be fairly easy to find one with pretty basic ingredients. Many contain gums, such as xanthan gum and guar gum, which are low FODMAP, so you don’t have to worry about those. This recipe is based on a 12-inch (30.5 cm) pizza crust. Adjust as necessary for other size crusts making sure you don’t overload on FODMAPs.
Fody's Spinach & Mushroom Low FODMAP White Pizza
- 2 tablespoons plus 2 teaspoons Fody Garlic-Infused Low FODMAP Olive Oil, divided
- 3-ounces (85 g) baby spinach
- Kosher salt
- Freshly ground black pepper
- 4-ounces (115 g) trimmed oyster mushrooms, sliced
- 6 pitted black olives, halved
- 12-inch (30.5 cm) low FODMAP pizza crust, rolled out and ready to use. If using a frozen crust, follow any preparation instructions
- 8-ounces (225 g) mozzarella, sliced or shredded
- Crushed red pepper flakes, optional
Cooking Directions for Fody's Spinach & Mushroom Low FODMAP White Pizza
Preheat oven to 450F/230C.
Heat a nonstick skillet over medium heat and add 2 teaspoon of Fody Garlic-Infused Low FODMAP Olive Oil until shimmering. Add baby spinach and toss well to coat. Cook for a few minutes, seasoning well with salt and pepper, turning over now and then with tongs, until wilted and cooked. Set aside.
Heat the same skillet over medium heat with 1 tablespoon Fody Garlic-Infused Olive Oil until shimmering. Add sliced mushrooms and toss well to coat. Cook for a few minutes, seasoning well with salt and pepper, turning over now and then with tongs, until softened and lightly browned. Set aside.
Drizzle a little oil on a heavy-duty sheet pan or 14 inch (35.5 cm) cast iron skillet. Pat out pizza crust directly on large baking sheet pan or in skillet to a 12-inch (30.5 cm) diameter. If using a frozen crust, simply place on pan of choice. Sprinkle mozzarella evenly over crust, then top with spinach, mushrooms and olives. Drizzle with remaining oil and optional red pepper flakes, if using.
Bake pizza until crust is browned and crisp on the bottom and cheese is melted and beginning to bubble, about 15 to 20 minutes. Cut into wedges and serve!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Low FODMAP recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes and Low FODMAP vegetarian recipes, food and diet guidance, as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com