Margherita pizza salad (low FODMAP)

30 Minutes • Gluten-free • Low FODMAP • Vegetarian • Serves 4 • I think the combination of Margherita pizza and lemony arugula salad is sheer perfection! The yeasted, gluten-free crust is a delicious combination of chewy and crisp. The hot cherry tomatoes and the cold salad are a treat for your senses. And it’s all quick to make so it’s one of my favorite weeknight go-to meals.

Ingredients

2 cups gluten-free flour (Bob’s Red Mill 1 to 1 works well)

1 packet active dry yeast (2 1/4 tsp)

1 tablespoon sugar

1 tsp salt

1 large egg

1 tsp dried basil

2 tablespoon garlic-infused olive oil

Additional garlic-infused olive oil for spreading out the dough

1 tsp apple cider vinegar (or white vinegar works too)

¾ cup warm water (105 – 110 degrees F)

1 1/2 cups extra sharp white cheddar cheese (or any low-lactose cheese you like), shredded

10 cherry tomatoes - halved, or use larger tomatoes and slice them

6 fresh basil leaves - cut into strips

Salt and pepper to taste

Ingredients: Salad

4 cups baby arugula washed and dried

Juice of one lemon

An equal amount of olive oil (same amount as the lemon juice)

1 tablespoon of Dijon mustard

Salt and pepper to taste

1/2 cup freshly grated parmesan cheese

Directions

Set pizza stone or cookie sheet on the lower rack of the oven and preheat oven to 425 degrees F.

Combine water, sugar, and yeast in a small bowl and let sit for 5 minutes until it begins to froth.

Combine flour, salt, and dried basil in a large bowl. Add in the egg, olive oil, vinegar, and yeast mixture. 

Stir until the flour is combined and the dough comes away from the sides of the bowl. Don’t add more flour – the dough is supposed to be a bit sticky.

Transfer the dough to a piece of parchment on a cookie sheet.

Using your fingers dipped in olive oil, press and push the dough out into a round or rectangle. You’ll need to keep dipping your fingers in the olive oil to keep them from sticking but no worries—it just makes the pizza taste better!

Keep pressing the dough out into a circle on the parchment until it’s all about the same thickness. The surface of your crust doesn’t have to be smooth, your toppings will be covering it anyway. I like to spread it out fairly thin so I have more room to add toppings! You can roll the edges under or “flute” them with your fingers like a pie crust if you like a tidy edge.

Before adding any toppings: Transfer the crust on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8 minutes.

Remove from the oven and brush the entire crust with garlic-infused or regular olive oil. Then, layer on the cherry tomatoes, grated cheese, and basil. Season with salt and pepper.

Put the pizza back in the oven and cook for another 8-10 minutes until the edges of the crust are browning and the cheese is nicely melted.

Meanwhile, wash the arugula and make the dressing.

Put all dressing ingredients in a jar and shake to combine. Toss the arugula with the dressing and the Parmesan cheese.

When the pizza is cooked, remove it from the oven and let cool for a couple of minutes. Add the salad to the pizza, cut into slices, and eat it while it’s hot. It’s best that way.

Eat and enjoy every bite because you can!

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