Paleo Low-FODMAP Chicken Pizza Crust

Since going low-FODMAP in October 2017 in order to manage my SIBO symptoms, there has been one food that I find I miss terribly. What was once a Friday night tradition, a late night friend, a morning after cure-all, was now a thing of the past, reduced to fond memories and extreme longings. OK, that’s a bit dramatic, but that’s how it felt. What is this magical food you’re probably wondering? That food is pizza, duh.

My in-laws are the ones who really got me hooked on the Friday Night Pizza Night tradition a few years back. It always felt like such a treat after a long work week and really there was no better way to start the weekend than with a glass of wine and a slice of New York pizza (hello, Grandma pie. I miss you.) It was a little family tradition we could all look forward to. I remember the first Friday Pizza Night I missed post-SIBO diagnosis. I sat with a bland salad at the table while everyone else enjoyed their crispy, cheesey, ooey, gooey delicious pizza in front of me (RUDE.) I actually felt really bummed, left out, and super annoyed so naturally my next move was to figure out how I could still participate the following Friday. Now, some pizza places do offer gluten free pie, which is amazing for those of you who are simply following a gluten-free diet, but for those of us with digestive issues beyond gluten, that still won’t cut it. By now I think we all know how terrible for our gut health gums are, and sadly many gluten free options are littered with these additives to help them stand up to their gluten-laden competitors. Gums and food additives are a MAJOR no-no for SIBO. So, to the drawing board I went. How to create a crispy, delicious pizza crust, allium-free pizza sauce, and find low-FODMAP approved cheese that would actually taste good.

I do my best to follow a Paleo version of the low-FODMAP diet, avoiding grains (and of course, gluten) at all costs. I do enjoy the occasional white rice/rice pasta but that is where it begins and ends in the grain department for me. I am finding my body really thrives when avoiding them and after years of chronic illness getting the better of me, I’m not trying to mess with what DOESN’T work anymore. Now, don’t get me wrong, there are tons of amazing grain-free/Paleo flour options out there that I use and love – like almond, cassava, and coconut flour – but sometimes even the likeness of a grain or heavy carb doesn’t feel like my friend. What’s a pizza lover to do on days like those? Come up with a low-carb/grain-free pizza crust option, obviously.

I’ve tested a few variations of this recipe, but the below is what I’ve found to be the most delicious. My mom who also follows a low-FODMAP diet for SIBO and who is a master homemade pizza maker is in love with this recipe and has added it to her quick meal rotation quite frequently. When my brother and I were kids, she would always (and still does) make the most amazing homemade pizzas so when I was playing with this recipe, I really kept those memories in mind. We needed to continue the pizza night family traditions on all accounts. It was my duty to ensure this feeding frenzy was kept alive! Thanks to this delicious Paleo/low-FODMAP friendly recipe, I’ve done just that.

I’m also including a FODMAP-friendly pizza sauce recipe for those of you who can tolerate tomato. If you can’t, a simple drizzle of olive oil, sprinkle of Italian seasoning prior to adding your toppings will do the trick.


1lb Ground Chicken Thighs*

1 ½ tsp Italian Seasoning

½ – ¾ c Parmesan Cheese*

4-5 Fresh Basil Leaves, chopped

Salt + Pepper (approx. ¼- ½ tsp each)

Pre-Heat oven to 400 and line a baking sheet with parchment paper.

Mix together ground chicken thighs, parmesan, basil, and seasonings in a large mixing bowl until well combined.

Scoop mixture onto parchment and press out into a rectangle (or individual circles if you’re looking to make personal pies)

Be sure to press into a thin layer for crispy crust, otherwise it will feel like you’re biting into a hunk of chicken with pizza toppings on it!

Bake crust for 20 minutes before adding toppings.

Remove from oven and add your desired toppings.

Place back in oven and bake until cheese is melted, about 10 minutes or so.

My favorite low-FODMAP friendly combo is white cheddar cheese, green pepper, and black olive!

Other low-FODMAP toppings include:

Bacon + Pineapple

Spinach, Tomato, Kalamata Olives + Basil

White Pizza (no sauce + cheese + Italian seasoning)

Low-FODMAP Pizza Sauce

1 can Plain Tomato Sauce (be sure there are no additional sugars or alliums added)

1 tbsp Tomato Paste

1 tbsp Oregano

1 tbsp Basil

1 tbsp Turmeric (I find this is a great sub for garlic/onion!)

Salt + Pepper to taste

Did you make this recipe? I’d love to hear how it came out in the comments below! Don’t forget to share your favorite low-FODMAP toppings, too!

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