Fody's Spicy Gluten-Free Flatbread with Shrimp

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Cooking Time: 15 minutes

Makes 4 servings

Description of Fody's Spicy Gluten-Free Flatbread with Shrimp

Spicy, cheesy, and everything in between! To make this gluten-free flatbread recipe, we start with GF pizza crusts, slathering them with Fody's Arrabbiata Sauce, then topping with shrimp, a Low FODMAP amount of shredded mozzarella, and fresh veggies. From there, simply bake to golden perfection, and you have an easy Low FODMAP meal that's effortless enough to make on a weeknight!

Fody's Spicy Gluten-Free Flatbread with Shrimp Ingredients:

  • 2 Schar gluten-free pizza crusts 
  • ½ lb. shrimp, peeled & deveined
  • 1 cup red bell pepper, sliced thin
  • 1 cup baby spinach, chopped
  • 8 ounces shredded mozzarella 
  • 2 ounces parmesan cheese (optional; for topping)
  • 1 cup Fody Low FODMAP Arrabbiata Pasta Sauce
  • 1 Tbsp Fody Low FODMAP Garlic-Infused Olive Oil
  • ½ cup fresh basil, sliced thin
  • Salt & black pepper, to taste
  • Red pepper flakes, to taste

        Directions for Fody's Spicy Gluten-Free Flatbread with Shrimp

        Place a pizza stone in the oven and preheat it to 400 degrees.

        Next, take the tails off your shrimp and heat a pan over medium high heat. Season shrimp with salt and pepper. Once the pan is hot, add Low FODMAP garlic-infused olive oil and shrimp. Cook for 2-3 minutes on one side and 1-2 minutes on the other. Remove shrimp from pan once done.

        Next, begin making gluten-free pizzas by spreading some Fody Arrabbiata Pasta Sauce over each pizza crust, then layering with mozzarella, shrimp, red bell peppers, and spinach. Transfer shrimp flatbreads to hot pizza stone and bake for 8-10 minutes or until crust is crispy, and cheese has melted.

        Once done, remove shrimp flatbreads from the oven and garnish with fresh basil, parmesan cheese, and red pepper flakes. Slice and serve immediately.

        If following the Low FODMAP diet, be mindful of how many slices you have by sticking with the Monash University recommended serving size of 1.5 oz of mozzarella cheese.


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Caitlin Monson

        Caitlin Monson is the photographer and content creator behind Kalefornia Kravings. Her love of cooking started at a young when she was constantly in the kitchen with her mother helping her stir, lining up ingredients and of course (the best part) licking the spoon! This passion later grew into what it is today as she strives to not only create delicious tasting recipes but also recipes that are gut healthy and easily approachable by the everyday cook.

        At Kalefornia Kravings you’ll find simple easy to follow recipes that still taste delicious and are made with better for you ingredients! You can follow along with her on Instagram @kalefornia_kravings or check out her website www.kaleforniakravings.com

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