Ingredients


145g pack gluten free  pizza base mix (or same weight of gluten free bread mix)*

1 small eggplant, thinly sliced lengthways

2 tbsp extra virgin olive oil

4 tbsp fresh pesto (click here for recipe)

75g good quality mozzarella

chili flakes (optional)

basil leaves, to serve

125g pack value mozzarella

*Ready made gluten free pizza bases are also available








Method

 

Prepare the gluten free dough following the instructions. Toss the eggplant in the oil and season well.

Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the eggplant are soft. Remove and set aside. Cook one side of the pizzas.

Spread the pesto onto the cooked side of the pizzas. Add the eggplant and mozzarella, broken into chunks, plus chili flakes if you like it spicy.

Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Pesto pizza with eggplant & mozzarella