#fodmap diet

On the one hand it means that you don't have to completely abandon a food group as you would with an allergy.

It's been a hot minute since I updated Ye Olde Blogge because I've been on the mend, but every so often I'll look at what I'm cooking and think, this is pretty much low-FODMAP. That happened yesterday when I was making a pizza with a keto crust. (My husband was diagnosed with diabetes, and minimizing sugar-spiking carbs has been the operating principle while we figure out how to best manage this.) The keto crust was low-FODMAP and gluten-free -- and a million times better than the packaged gluten-free pizza dough I tried out back in the day. It's really good, you guys. Without further ado:

Low-FODMAP Gluten-free Potato and Corn Pizza

Keto Pizza Dough (makes 2 pizzas)

3 c shredded mozzarella

1 1/3 c almond flour (or any 1:1 gluten-free flour blend)

4 tbsp cream cheese

2 eggs

pinch of salt

Preheat oven to 425 F. Mix all the ingredients together well, and split the dough into two dough balls. Tear off two decent sized pieces of parchment paper (or silicon mats, if you have them) and center one of the dough balls on one. Put the other parchment paper on top of the dough ball, and, working from the center, press the dough out into a circle, roughly 14" diameter and 1/8" thick. Peel off the top parchment while leaving the dough on the bottom one. Place on a cookie sheet and slide into the oven. Bake for 12-15 minutes until spotty brown. Repeat with second dough ball. When the crust comes out of the oven, flip the whole thing over and peel the parchment paper off. The crust is now ready for toppings.

At this point you can put whatever you want onto this crust, but I'll detail what I did because it was so good.

Spiced Potato and Corn Pizza Toppings

4 mid-sized potatoes, peeled and cut into thin medallions

3 ears of corn

1/4 c plus 3/4 tsp Zatarain's Crawfish, Shrimp & Crab Boil (you can usually find this by the meat dept)

6 slices of cooked bacon, chopped

1 c lactose-free sour cream or sour cream substitute

1-2 c shredded mozzarella

Set the potato medallions to boil with a solid 3-4" of water extra, and including 1/4 c of the Zatarain's seasoning. When the water comes to a boil, add the corn. Remove corn after 5 minutes and slice the kernels off the cob. Cook potatoes until they are done but not mushy. Stir 3/4 tsp Zatarain's seasoning into the sour cream.

Starting with the sour cream mixture, split the topping ingredients and layer onto the two crusts: first sour cream, then potatoes, corn, and bacon, and ending with mozzarella. Slide the pizzas back into the oven, and cook for 5 minutes.

So! Let's talk about FODMAPs. There are a number of ingredients which are only cool in a single serving size: almond flour (1/4 c), corn (38g), cream cheese (1 tbsp), but 2ish slices or less should be well below the threshold. I also ended up using a 1:1 gluten-free flour on the second pizza because I ran out of almond flour, and it might have been better then the almond flour, so.

I also used a jarred alfredo sauce for the pizza sauce, not sour cream, but alfredo is basically radioactive when it comes to FODMAPs. I've used sour cream before to good effect, so I'm sure it'll be fine here. You could also use a couple tablespoons of olive oil with the Zatarain's spice mix instead, if dairy isn't your thing. You can of course put whatever you like on the pizza crusts; this is just what I did. I also would put MOAR Zatarain's in the sauce next time, because while the pizza had heat, I think it could have used more. That's preference, of course.