
By fodmapeveryday.com
72-Hour Ferment Low FODMAP Pizza
Instructions
Prep:30minCook:20min
This 72-Hour Ferment Low FODMAP Pizza is just one of our many pizza doughs. It is based on King Arthur Unbleached Bread Flour, which has a 12.7% protein content and is made from U.S. grown hard red wheat. This pizza dough is not gluten-free, but the low FODMAP diet is not a gluten-free diet (see more below). This pizza dough recipe uses baker's yeast and a long, 3-day fermentation period during which the fructans in the wheat-based dough are reduced. For a true sourdough approach, please see our Low FODMAP Sourdough Pizza.Low FODMAP Serving Size Info: Makes 3, approximately 11-inch (28 cm) pizzas; approx. 9 servings BUT the right serving size for YOU can only be determined BY YOU.
Updated at: Fri, 02 May 2025 12:44:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
34
High
Nutrition per serving
Calories380.2 kcal (19%)
Total Fat12.5 g (18%)
Carbs49 g (19%)
Sugars6.2 g (7%)
Protein17.2 g (34%)
Sodium1057.3 mg (53%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings

500 gramsbread flour
unbleached 12.7% protein, such as King Arthur Bread Flour, plus extra

2 teaspoonssalt

¼ teaspooninstant yeast

360mlwater
warm, 120°F to 125°F, 48°C to 52°C

Semolina
medium-grind cornmeal or extra flour

360mlPizza Sauce
Low FODMAP, or low FODMAP marinara

340gshredded low-moisture mozzarella
or thinly sliced

pepperoni
Low FODMAP

red peppers
Sautéed, or green, or oyster mushrooms

toppings
low FODMAP

Fresh basil leaves
optional -, to be added before or after baking
Instructions
View on fodmapeveryday.com
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