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Pizza Two Ways

Two Vegan Low FODMAP pizzas: one with pumpkin, pine nuts, and tahini, and another with roasted veggies, on a marble board.

1 whole pizza is low FODMAP serve

Pizza Base:

  • 190ml body temperature water

  • Pinch caster sugar

  • 1 Tsp dried yeast (store in the freezer for longevity)

  • 300g lofo pantry all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp iodised salt

  • 30ml olive oil (plus extra for brushing)


Pumpkin, Pine Nuts, Rosemary and Tahini:

  • Garlic infused olive oil

  • Rosemary

  • Roasted jap pumpkin

  • Tahini - watered down to a pour-able consistency with a squeeze of lemon juice

  • pine nuts


Roasted Vegetable

  • Fire roasted red capsicum blended with a handful of basil leaves and garlic infused olive oil to make a sweet and smokey pesto,

  • Chunks of fire roasted red capsicum

  • Roasted jap pumpkin

  • Pine nuts

  • Spring onion greens

  • a sprinkle of vegan parmesan.


  1. Combine water, yeast, and sugar in a small bowl and leave to foam, meanwhile mix flour, baking powder and salt in a separate bowl and make a well in the centre.

  2. Once yeast mixture is ready pour into the well of the dry ingredients along with the olive oil and kneed until stretchy. Leave to rest in a warm place until doubled in size

  3. Roll out into 3 even sized pizza bases, top with toppings then bake in a hot oven (250 degrees celcius) until golden (~10 mins)

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