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Vegetarian Pizza

Low Fodmap Gluten-Free Pizza Crust

Course Main Course
Cuisine American, Italian
Keyword gluten-free, low fodmap recipe, plant-based, vegetarian
Servings 4 servings
Author Denise Barratt RD


  • 1/2 cup corn meal
  • 1 1/2 cup brown rice flour
  • 3/4 cup tapioca flour
  • 1/4 cup corn starch (can also use arrowroot starch or tapioca starch)
  • 2 tablespoons almond meal
  • 2 teaspoons xanthan gum
  • 1 1/2 tablespoon sugar
  • 1 package dry yeast
  • 1 cup warm water (70-110 degrees)
  • 3/4 teaspoon salt
  • 2 1/2 tablespoon olive oil
  • 2 2 eggs beaten


  1. Place corn meal, brown rice flour, tapioca flour, cornstarch, almond meal, xanthan gum in a bowl and mix lightly.

     In a very large bowl, add warm water, yeast and sugar. Letset for a few minutes until bubbly, and then add salt, olive oil and eggs.Lightly add the flour and let rest for a bit in the bowl.

     Meanwhile, preheat oven to 425 degrees. Get pizza toppingsready. Cut a piece of parchment paper the size of pizza pan and lightly greasethe paper with olive oil. Then lightly drop the pizza crust onto pan (thisdough is sticky so you will either need to grease your hands or dip lightly inrice flour) and lightly spread the dough onto pan making a nice edge. (don’toverwork the dough).

    Add toppings

     Bake for about 10-15 minutes until crust and cheese arebrowned and pizza is done in the middle. Makes four mini pizzas  or one12-14 inch pizza.