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Prep Time: 5 minutes |
Cooking Time: 20 minutes |
Makes 2 servings |
Fody's Mushroom & Kale Bolognese Pizza
This delicious low FODMAP pizza is topped with vegan Bolognese sauce, mushrooms, kale, and mozzarella. It’s such a cozy meal that’s packed with veggies and tons of flavour! This recipe is also gluten-free, and vegetarian.
Fody's Mushroom & Kale Bolognese Pizza Ingredients:
- 2 Tbsp Fody Garlic-Infused Olive Oil
- 1 cup oyster mushrooms
- 1 cup Lacinato or dinosaur kale
- 1 low FODMAP pizza crust
- ½ cup Fody Vegan Bolognese Pasta Sauce
- ½ cup mozzarella, torn into pieces
- Fresh thyme, to garnish
- Salt + pepper, to taste
Directions for Fody's Mushroom & Kale Bolognese Pizza
Preheat oven according to low FODMAP pizza crust package directions.
Heat Garlic-Infused Olive Oil in a pan over medium-high. Add mushrooms and kale to the pan, season with salt, and sauté for 5-7 mins. Remove from heat when done.
Remove low FODMAP pizza crust from package and place on a parchment-lined baking sheet.
Spread Vegan Bolognese Sauce over crust, leaving a 1/2-inch border around the edge.
Place cooked mushrooms and kale overtop of sauce, spreading ingredients out evenly.
Then, place mozzarella pieces on top of veggies, spreading out evenly as well.
Bake pizza in the oven according to package directions.
Remove from oven before garnishing with fresh thyme, an extra drizzle of olive oil (if desired), and black pepper. Slice into 4 pieces and serve!
About the Chef
Carrie Walder
Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!
Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her Blog, Instagram, Pinterest, and TikTok.
Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.
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