Low FODMAP serve
Our low FODMAP Pizza Muffins make great lunchbox fillers and afternoon tea snacks! Double the recipe to fill lunchboxes throughout the week and satisfy your tummy without the bloat!
What you'll need
¼ cup almond milk
15 grams salted butter
4 grams baker's yeast
1 cup Lo-Fo Pantry All Purpose/ Plain Flour
2 tablespoon tomato paste, mixed with 3 tablespoon water
½ yellow capsicum
1 punnet cherry tomatoes
handful fresh basil
In a microwave safe bowl, melt the almond milk and the butter in the microwave.
While still warm, sprinkle the Baker’s yeast over the milk and butter mixture and set aside for 10 minutes for the yeast to activate.
After this time, whisk the yeast into the mixture.
Sift in the Lofo Pantry plain flour and the salt, and mix. Once it begins to form a dough, turn it out onto a floured surface and knead until all the flour is incorporated.
Return the dough to the mixing bowl, cover it, and leave it for around 30 minutes to rise.
Once the half hour is up, preheat the oven to 180C and grease a standard muffin tray.
On a floured surface, roll out the dough into a long rectangle. Cut the dough into 8 even squares.
Place each square in a hole in the muffin tray.
Top each square of dough with the tomato paste mixture, chopped capsicum and cherry tomatoes.
Whisk together the egg and a splash of water in a bowl and brush the egg wash over visible dough.
Bake in the oven for 15 minutes or until the dough is golden brown.
Top the muffins with fresh basil and serve!
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet