Ibs Friendly Pizzas English Muffin Sourdough
Satisfy your pizza cravings with these quick and delicious IBS-Friendly Pizzas made with sourdough English muffins! Perfect for those following a low FODMAP diet, this recipe features a crunchy sourdough base topped with low FODMAP marinara sauce, lactose-free mozzarella, and customizable toppings like diced chicken, red bell peppers, and spinach. Seasoned with fragrant dried basil and oregano and finished with a drizzle of olive oil, these personal-sized pizzas bake to melty, golden perfection in just 10 minutes. Easy to prepare and packed with flavor, this gut-friendly recipe is a surefire crowd-pleaser for busy weeknights or casual gatherings. Serve warm and enjoy a stress-free, delicious meal that’s kind to your digestion!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces Sourdough English muffins (split in half)
- 1 cup Low FODMAP marinara sauce
- 1 cup Shredded mozzarella cheese (lactose-free)
- 0.25 cup Grated Parmesan cheese (optional)
- 0.5 cup Cooked chicken breast (diced, optional)
- 0.25 cup Red bell pepper (thinly sliced, optional)
- 0.5 cup Fresh spinach leaves (roughly chopped, optional)
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Lay the split sourdough English muffin halves on the prepared baking sheet, cut side up.
Spread about 2 tablespoons of low FODMAP marinara sauce on each muffin half, spreading it evenly with the back of a spoon.
Sprinkle each muffin half with a thin layer of shredded mozzarella cheese. Optionally, add a small amount of grated Parmesan cheese for extra flavor.
If desired, top each mini pizza with diced cooked chicken, thinly sliced red bell pepper, and chopped spinach leaves.
Sprinkle a pinch of dried oregano and dried basil over each muffin half for seasoning.
Drizzle a tiny amount of olive oil over the toppings for a hint of richness.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the muffins are crispy.
Remove the baking sheet from the oven and let the mini pizzas cool for 1-2 minutes before serving.
Serve these IBS-friendly pizzas warm and enjoy!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 346 mg | 27% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
