Kneading the dough for this unusual pizza crust takes a bit of effort, but the result is a thin, crispy crust that’s perfect for a variety of low-FODMAP toppings. If you have reflux, skip the bell pepper and replace it with an alternate vegetable like zucchini, perhaps.
Ingredients
For the Pesto Sauce
- 2 cups (48 g) basil leaves
- 1½ tablespoons (14 g) pine nuts
- 1.4 ounces (40 g) Parmesan cheese
- 1 teaspoon garlic-infused oil (omit for reflux)
- Olive oil
- Salt
For the Pizza Crust
- 1 cup (128 g) tapioca flour, divided
- 5 tablespoons (75 ml) water
- 2 tablespoons (30 ml) light olive oil, divided
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cumin seeds
- 1 egg
For the Toppings
- Pesto sauce
- 1 cup (140 g) chopped cooked chicken
- ½ red bell pepper, diced (omit for reflux)
- 1 cup (120 g) grated mature cheese, such as Cheddar
How to Make It
- First, prepare the pesto sauce. Place the basil, pine nuts, and cheese into a food processor and process until finely chopped. Add the garlic oil (if using) and then add 1 tablespoon (15 ml) of olive oil at a time, pulsing between additions, until the right consistency is achieved (a thick, spoonable paste). Season with salt to taste and set aside.
- Then, prepare the dough. Preheat the oven to 350°F (180°C, or gas mark 4). Place 1/3 cup (42 g) of the tapioca flour, the water, and 1 tablespoon (15 ml) of the olive oil in a small saucepan. Heat on low, stirring, until the mixture sticks together well. Remove from the heat and let cool.
- In a bowl, combine the rest of the flour, the baking soda, salt, and cumin seeds. Add the egg and the rest of the oil and mix. Add the cooled congealed flour mixture and knead together well into a dough. Push the dough out into a flat, round shape on a baking sheet lined with parchment paper.
- Bake until almost crisp on one side, about 20 minutes, and then flip over and repeat. (This time, the crust will take less time to brown; keep an eye on it.) Remove from the oven and assemble the pizza immediately: Spread the pesto sauce onto the prepared crust, followed by the chicken and bell pepper (if using). Season to taste and then scatter with the grated cheese. Return to the oven until the cheese is melted, about 3 to 5 minutes. Serve hot. Store in an airtight container in the fridge for 2 to 3 days.
