Just the job for using up all those extra glut of courgettes that you have in the garden! Courgettes are great for the low fodmap diet, this recipe used yellow courgettes but green ones will work just as well so don’t feel you need to produce this recipe exactly – although the pizza dough does need to be followed closely and it is a modification of one of Jamie’s gluten free pizza bases, but using lactose free milk and one or two tips from someone who is familiar with using the ingredients and fickleness of cooking gluten/wheat free.
Ingredients
Dough
400g of gluten free bread flour (I used doves Farm with zanthan gum already added)
250ml lactose free semi skimmed milk
2 1/2 teaspoons of castor sugar
7g fast yeast powder
1 teaspoon of zanthan gum
1 teaspoon of salt
1 egg
1 tablespoon of oil
1 teaspoon of gluten free baking powder
Topping
1 sachet of lactose free mozzarella
1 courgette
2 small handfuls of pine nuts
a few basil leaves
2 tablespoons of grated parmesan
a few thyme leaves
oil and egg (beaten)
seasoning
Method
Warm the milk to lukewarm
Add 50ml milk to a dish and add the sugar and yeast, mix and leave in a warm area till it bubbles
Weight out the flour, sieve and add the zanthan gum, baking powder and salt – mix well to ensure the gum is fully dispersed in the mix
Add the egg to the rest of the milk, pour in the oil and mix well
Add the milk to the flour and incorporate well, kneed.
Leave for 1 hour in an oiled basin with a cover in a warm place for the dough to rise.
Add two pieces of cling film to your work surface
Add the dough
Roll out as thin as possible if a thin based is wanted (makes around 4 seven inch or one large pizza)
Lift and turn upside down onto a pre-heated pizza stone
Remove the cling film (now on the top of the dough!)
Topping
Add a drizzle of oil to the top of the pizza
Wash and slice the courgette
Remove the lactose free mozzarella from the packaging and tear into thin strips
Dry the mozzarella well with kitchen paper to remove as much moisture as possible – this is very important as any excess will make the base soggy.
Tear the basil and thyme
Grate the parmesan
Combine the ingredients on the pizza base except the pine nuts
brush dough edges that are free of topping with beaten egg.
Cook at gas mark 7-8 at the top of the oven for 10 minutes
Remove and add the pine nuts and cook for a further 5 minutes
Serve and enjoy
Clinical Alimentary 
Hmmm. Interesting. I hadn’t thought of doing such an enriched dough for a pizza base. I guess you need the xanthan gum to make the gluten free flour dough more sticky so you can work it? I have a bright yellow courgette in my fridge. Since my gut seems to work well on FODMAPs, I might try my own FODMAP friendly version of this tonight. All best wishes, Nick
Hi Nick this Jamie based recipe was very good for pizza base it worked well. I am having an Ottolenghi recipe tonight with chicken, hazelnuts, honey and lots and lots of onion! Served with mixed rice and lentils – loads of fodmaps.