Ingredients


spray oil

4 gluten free tortillas (about 19cm/7½in diameter)

1 tbsp garlic infused oil

400g tin chopped tomatoes (preferably with herbs)

¼-½ tsp chili flakes (optional)

125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated

125g/4½oz mozzarella

280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)

70g/2½oz low FODMAP pesto

small handful fresh basil leaves (optional)

flaked sea salt and freshly ground black pepper


Serves - 4




Method


Turn the oven ideally as high as it will go, making sure two shelves are in place - about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each.

Spray a little more on top of the gluten free tortillas and then rub the garlic infused oil all over the tortillas - this gives the pizza extra flavour.

Divide the chopped tomatoes evenly between the 4 gluten free tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chili flakes, if using, and divide the cheese and peppers evenly over the top.

Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the gluten free tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.

Remove the gluten free tortillas from the oven and slide onto serving plates. Top with the low FODMAP pesto. Season with a little scattering of salt and pepper and serve.

 

Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Pesto tortilla pizzas
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