You might be wondering why I am so excited about the discovery of a zucchini pizza base? Well, as you already know I follow the low fodmap diet and I am also gluten intolerant, so it is pretty tough finding a great gluten free pizza base. Secondly, I am also carb intolerant/insulin resistant (you can read about this here) and this means that I need to get very creative when it comes to pizza crusts. One my saddest low fodmap moments was when I finally realised that my favourite cauliflower pizza bases were just not worth the agony and so I moved on to making my own flaxseed bases. Yesterday I was browsing Pinterest waiting for the rain to ease before getting the kids to school and that was when I saw it! Zucchini Pizza Crust by Kalyn’s Kitchen.
It was very easy to adapt to a low fodmap diet and I am super excited to share it with you because, although a bit fiddly to make, it didn’t take very long and they taste amazing and are nutrient dense!
NOTE: Zucchini is low fodmap, however in large quantities (over 100g serve) it may be high fodmap (oligo-fructans), so be cautious with serving sizes. You could eat half of a small pizza if you are sensitive to this (I have found that I can eat one of the pizza’s without any problems).
Kalyn’s Kitchen provides wonderful instructions and visuals on how to prepare the pizza crust, so I will refer you to her page to follow her instructions, here. However, please use my ingredients below to ensure the recipe is low fodmap. Kalyn also provides a recipe for a margarita pizza sauce but it is NOT low fodmap, however, you can easily replace the garlic with garlic infused olive oil and it will be low fodmap friendly.
Low Fodmap, Low Carb, Gluten Free Zucchini Pizza Crust
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
2 tablespoons almond meal
1 tablespoon flaxseed meal (I use organic golden flaxseed meal)
3 tablespoons finely grated Parmesan
1 teaspoon dried oregano
1/2 teaspoon garlic infused olive oil
pinch of salt
1 egg, beaten
This is a photo of the pizza crust that I made yesterday.
I was a bit short of time (it was lunch after all and I was supposed to be studying!), so for the toppings I used Sue Shepherd’s Slow Roasted Vegetable Pasta Sauce for the base (I wrote a review of her low fodmap products here) and then I tore up some fresh bocconcini on top (small balls of mozzarella cheese). Really simple and quick without the bloated feeling afterwards!
Try it out this weekend, you won’t regret it, I promise!