Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 4 servings
Fody's Grilled Vegetable & Goat Cheese Low FODMAP Pizza
Description of Fody's Grilled Vegetable & Goat Cheese Low FODMAP Pizza
This entire low FODMAP pizza is made on the grill – first the vegetables and then the pizza itself. I give you stove instructions in Tips at the end of this low FODMAP recipe. Our grilled pizza features eggplant, zucchini and bell peppers, Fody Garlic-Infused Olive Oil, goat cheese, mozzarella and fresh basil. Let’s celebrate summer! There are many par-baked low FODMAP pizza crusts available. Read the ingredient labels, of course. I am partial to Ugly Bakery’s Gluten Free Pizza Crust and also Udi’s Frozen Pizza Crusts.
Fody's Grilled Vegetable & Goat Cheese Low FODMAP Pizza Ingredients
- Two, 10 to 12-inch (25 cm to 30.5 cm) frozen par-baked pizza crusts, defrosted
- 8-ounces (225 g) slender eggplant, trimmed and cut on the diagonal into ¼-inch (6 mm) thick pieces
- 6-ounces (170 g) slender zucchini, trimmed and cut on the diagonal into ¼-inch (6 mm) thick pieces
- 1 green bell pepper, cored and cut into broad strips
- 1 red bell pepper, cored and cut into broad strips
- 4 to 6 tablespoons (60 ml to 75 ml) Fody Garlic-Infused Olive Oil, divided, plus extra
- Kosher salt
- Freshly ground black pepper
- 4-ounces (115 g) soft goat cheese, such as Montrachet
- 4-ounces (115 g) mozzarella, shredded
- Fresh basil leaves
Directions Fody's Grilled Vegetable & Goat Cheese Low FODMAP Pizza
Defrost crusts per manufacturer instructions.
Clean grill grates and make a fairly hot fire, either hardwood charcoal or propane. Lightly oil the grates. Toss the vegetables in a mixing bowl with ¼ cup (60 ml) of the oil, adding more only if needed. The eggplant in particular does need to be coated well. Cook the vegetables on the grill, turning often, until lightly charred and crisp-tender. Remove from grill, season with salt and pepper and set aside.
Now, either move the charcoal around or turn off or down some of your burners to create a hot side and a very low heat side to your grill. Depending on the surface area of your grill, you might have to do one pizza at a time. Brush both sides of your pizza crusts with olive oil. Place pizza crust over hot area of the grill and grill until there are nice char marks on the bottom. Flip over and slide it to the cool area of the grill. Sprinkle a little mozzarella on the crust, then arrange vegetables, then crumble over goat cheese and remaining mozzarella. Drag back over to the hot side of the grill and cook until bottom is crispy, and cheese is melted. You might have to drag the pizza back and forth between heat zones to cook it through without burning and giving it enough time for the cheese to melt. Remove low FODMAP pizza from heat, scatter fresh basil on top, cut into wedges and serve immediately.
If you want to make this indoors, I like to do everything on top of the stove on a large cast-iron grill pan. The pan has to be large enough to accommodate the pizza crust. First cook the vegetables by heating the pan to a fairly high heat and grill the vegetables, in batches if necessary, turning often, until nicely charred and crisp tender. Season with salt and pepper and set aside. Coat pizza crust with oil as described in main recipe and cook on pan until charred on bottom, flip over, add cheeses and vegetables as described above and cook and serve as described in main recipe. You will have to do one pizza at a time.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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