Low FODMAP BBQ Chicken Pizza

When it is first recommended that you follow a Low FODMAP diet, one of the first things that you thought about were all the foods you love, and you wondered whether you would have to give them up. Or more likely, you assumed that you would have to and began to mourn them even before starting the diet!

Low FODMAP BBQ Chicken Pizza is one of those fancy pizza flavors that is very popular, and while you might not be able to go out and eat it anymore - the original features red onion - we have come up with our own Low FODMAP pizza using our very own Fody Low FODMAP BBQ Sauce.

Starting with a frozen, refrigerated or baking-mix Low FODMAP pizza crust makes this super simple. The key is to read labels and make sure that the ingredients for the pizza crusts are Low FODMAP. Watch out for inulin, chicory root or other high FODMAP additives. It should be fairly easy to find one with pretty basic ingredients. Many contain gums, which are ok. This recipe for Low FODMAP BBQ chicken pizza 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.

The Fody Low FODMAP BBQ Sauce is used two ways: slathered on the chicken breast before cooking, and then again as a sauce for the pizza crust right before the whole pie is assembled and cooked. A combo of smoked Gouda and mozzarella provide just the right cheesy-ness, scallions stand in for the expected red onions, and cilantro provides a fresh burst of flavor right before serving.

Preheat oven to 450F/230C.

Line a baking sheet pan with parchment paper. Place chicken breast on pan and season with salt and pepper on all sides. Whisk together 2 tablespoons of the Fody BBQ Sauce and 1 teaspoon of the Low FODMAP Garlic-Infused Olive Oil and slather all over the chicken breast, on top and underneath. Roast chicken breast for about 20 minutes or until just cooked through. Set aside to rest for 10 minutes, then cut into dice or you can shred it.

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 prepared pan or in skillet to a 12 inch (30.5 cm) diameter. Spread remaining BBQ sauce all over crust. Scatter chicken evenly over sauce, then top chicken with both of the shredded cheeses. Sprinkle chopped scallions on top.

Bake your Low FODMAP pizza until crust is browned and crisp on the bottom and cheese is melted and begin to bubble, about 10 minutes. Garnish with cilantro and serve immediately.