4 gluten free pitta breads

4 tsp tomato purée

3 ripe plum tomatoes, diced

1 red pepper, thinly sliced

½ x 750g bag frozen spinach, defrosted

150 g mozzarella

5 medium eggs

freshly grated nutmeg

small bunch basil

shaved parmesan (or vegetarian alternative), to serve


Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.

Spread each gluten free pitta with 1 tsp purée. Squeeze as much water as you can from the spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre.

Top with the tomatoes, pepper and mozzarella. You will probably only be able to bake 2 pitta pizzas at a time.

So put 2 on a baking tray, carefully crack an egg into the middle of each, and season with nutmeg and some of the basil.

Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.

Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan.

Cut into slices and share between everyone.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Veggie pitta pizzas
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