specialist in digestive health since 2008

specialist in digestive health since 2008

Since 2008, we’ve dedicated ourselves to crafting nutritional supplements. Our team of dieticians meticulously develops our products with exceptional care. We prioritize purity, using only essential ingredients in our formulations. This guarantees our supplements are gluten-free, soy-free, and of superior quality, ensuring safety and minimizing unwanted side effects.

low FODMAP Certified™ by the Monash University

low FODMAP Certified™ by the Monash University

Our products proudly hold the Low FODMAP Certified™ status from Monash University

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission has been to “help everyone enjoy their food again.” We are proud to have supported over 100,000 customers.

low-FODMAP Quattro Stagioni pizza

Attention to all pizza lovers! We’re sharing the recipe for low-FODMAP Quattro Stagioni pizza! Because it uses gluten-free flour and low-FODMAP toppings, this pizza is totally suitable while following a low-FODMAP diet. Of course, you can also vary with other low-FODMAP toppings of your choice.

Ingredients (for 2 pizzas):

For the pizza dough:

  • 2 cups gluten-free flour
  • 1 envelope dried yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup lukewarm water
  • 3 tbsp olive oil

For the tomato sauce:

  • 1.5 cup diced tomatoes (without added onions or garlic)
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper

For toppings:

  • 1 cup mozzarella, sliced
  • 8 cherry tomatoes, sliced
  • 8 black olives, sliced
  • 1 cup cooked ham, in strips
  • 1 cup artichoke hearts, drained and diced

Optional:

  • Fresh basil leaves or arugula for garnish

Here’s how to make the pizza dough:

  1. In a bowl, mix together the gluten-free flour, dried yeast, sugar and salt.
  2. Gradually add the lukewarm water and olive oil as you knead the dough until it’s smooth and elastic.
  3. Cover the bowl with a damp cloth and let the dough rise in a warm place until it has doubled in size (about 1 hour).

Here’s how to make the low-FODMAP tomato sauce:

  1. Heat 1 tablespoon of olive oil in a pan over low heat and add the diced tomatoes
  2. Add the dried oregano, dried basil, salt and pepper.
  3. Stir well and simmer the sauce over low heat for 15-20 minutes, stirring occasionally.

This is how to make the Quattro Stagioni pizzas!

  1. Preheat the oven: 430°F for an electric oven and 400°C for a convection oven.
  2. Dust a baking sheet or pizza stone with some gluten-free flour to prevent sticking.
  3. Divide the risen pizza dough into two equal pieces and roll out each piece into a thin circle.
  4. Place the pizza bases on the baking sheet or pizza stone.
  5. Spread the tomato sauce evenly over the pizza bases, leave a border free.
  6. Top each pizza with mozzarella, slices of cherry tomatoes, slices of black olives, strips of cooked ham and pieces of artichoke hearts.
  7. Bake the pizzas in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted.
  8. Remove the pizzas from the oven and garnish with the fresh basil leaves or arugula, if desired.

Enjoy your homemade pizza!

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