I’m Cira, and I built cirasrecipes.com to keep family close, one plate at a time. After work as a software engineer, I crave cooking therapy, and low FODMAP chicken pesto pizza became my weeknight ritual. I missed those big, loud family dinners, so I started testing a version that fits my low FODMAP needs without losing that bold basil bite. So I tweaked the pesto, swapped the dough, and layered tender chicken with melty mozzarella. And I baked until the edges blistered and the kitchen smelled like home. For more gentle-on-the-gut ideas, I share helpful tips across my Low FODMAP recipes and easy Chicken dinners to keep weeknights simple.
Why this low FODMAP chicken pesto pizza hits all the notes
I make this low FODMAP chicken pesto pizza when I want comfort with clarity. Because classic pesto includes garlic, I use garlic-infused oil to keep the flavor while staying low FODMAP. And I reach for lactose-free mozzarella so the cheese pulls without any worry. Then I scatter cooked chicken, a handful of baby spinach, and a squeeze of lemon for brightness. Next, I bake hot and fast for a crisp bottom and soft-chewy rim. Finally, I finish with fresh basil and a sprinkle of flaky salt. With every slice, I feel that familiar warmth and you will, too, with your first bite of low FODMAP chicken pesto pizza.
Table of Contents
Table of Contents
Low FODMAP Chicken Pesto Pizza – Bright, Crispy, Comforting
- Total Time: 25 minutes
- Yield: 12-inch pizza (2–3 servings) 1x
- Diet: Gluten Free
Description
Crisp, bright, and weeknight-ready, this low FODMAP chicken pesto pizza swaps whole garlic for infused oil, uses lactose-free cheese, and bakes hot for a pizzeria-style snap.
Ingredients
12-inch low FODMAP or gluten-free pizza dough 3–4 tbsp low FODMAP basil pesto (garlic-infused oil, basil, pine nuts, Parmesan, lemon) 1–2 tsp garlic-infused olive oil (for brushing) 1–1¼ cups lactose-free mozzarella, shredded ¾–1 cup cooked chicken breast, diced small 1 small handful baby spinach 6–8 grape tomatoes, halved ½ tsp kosher salt ¼ tsp black pepper 1 lemon, for zest Fresh basil, for finishing
Instructions
Preheat oven to 500°F with a baking steel/stone for 30 minutes.If you lack a steel/stone, preheat an inverted sheet pan. Lay parchment on the counter; lightly flour it.
Roll the dough into a 12-inch round on the parchment.
Brush the dough with garlic-infused olive oil.
Spread 3–4 tbsp low FODMAP pesto in a thin, even layer.
Sprinkle on half the lactose-free mozzarella.
Scatter ¾–1 cup diced cooked chicken evenly.
Add baby spinach and halved grape tomatoes.
Top with remaining mozzarella; season with salt and pepper.
Slide parchment and dough onto the hot surface. Bake 8–11 minutes, until blistered and bubbling.
Rest pizza 2 minutes; zest lemon over the top. Finish with fresh basil; slice and serve.
Notes
Keep pesto to 3–4 tbsp per 12-inch pie for balance.
Reheat slices in a dry skillet or 375°F oven for crispness.
Freeze par-baked crusts and pesto in small portions for fast nights.
Swap chicken for turkey or shrimp; use lactose-free feta for variety
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 410
- Sugar: 2g
- Sodium: 670 mg
- Fat: 18g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2g
- Protein: 24
- Cholesterol: 65
Keywords: low fodmap chicken pesto pizza, low fodmap pizza, garlic-infused oil, lactose-free mozzarella”, diet:”Low FODMAP, Gluten-Free Optional
Low FODMAP Chicken Pesto Pizza Ingredients & Smart Swaps
Build a low FODMAP pesto that pops
I keep the heart of pesto but tailor it. For my low FODMAP chicken pesto pizza, I blend fresh basil, garlic-infused olive oil, toasted pine nuts, and lemon. I add a little Parmesan or a lactose-free hard cheese for savory depth. I skip actual garlic cloves and onions, yet I still chase bold flavor.Therefore, I stir in a touch of miso or nutritional yeast when I want extra oomph. I season with salt and black pepper, then I thin the pesto with more oil for easy spreading.
I also prep cooked chicken in small bites so the pizza heats evenly. For flexible weeknights, I stash a jar of this pesto in the fridge and a batch of par-baked crusts in the freezer. When you crave variety, browse my quick Pizza ideas and busy-night Dinner recipes to spark fresh topping combos that still honor your gut.
Choose dough, cheese, and toppings wisely
I pick a crust that fits my goals. Sometimes I use a thin, crisp gluten-free crust; other times I choose a sturdier low FODMAP dough. I brush the surface with garlic-infused oil, then I spread a thin veil of pesto. Next, I layer lactose-free mozzarella, cooked chicken, baby spinach, and a few halved grape tomatoes. I finish with lemon zest for brightness.
Consequently, every slice tastes balanced, not heavy. I avoid high-FODMAP add-ons like large amounts of mushroom or onion. I also portion nuts thoughtfully. Finally, I bake on a preheated steel or stone for that pizzeria snap. Use the quick reference below to simplify shopping and swapping for your low FODMAP chicken pesto pizza.
| Component | Low FODMAP Choice & Notes |
|---|---|
| Pesto Base | Basil + garlic-infused oil; skip whole garlic; add lemon and Parmesan |
| Protein | Cooked chicken breast, diced small for even heating |
| Cheese | Lactose-free mozzarella or Parmesan, moderate portions |
| Veggies | Baby spinach, grape tomatoes; avoid onion; limit mushrooms |
| Crust | Gluten-free or low FODMAP dough; par-bake for crisp base |
How to Make and Bake Low FODMAP Chicken Pesto Pizza
Step-by-step for crisp, golden results
1- heat your oven to 500°F with a steel or stone inside.
2- roll your dough to about 12 inches on lightly floured parchment.
3- Brush the surface with garlic-infused oil.
4- Next, spread 3–4 tablespoons of pesto in a thin, even layer. Sprinkle half the lactose-free mozzarella.
5- Scatter diced cooked chicken, then tuck in baby spinach and a few tomato halves. Finally, finish with the remaining mozzarella and a pinch of salt and pepper.
6- Slide the parchment and dough onto the blazing hot surface.
7-Bake 8–11 minutes, until the crust blisters and the cheese bubbles.
8- Because carryover heat continues cooking, let it rest 2 minutes. After that, zest lemon over the top and shower with basil.
This low FODMAP chicken pesto pizza tastes bright, savory, and balanced. When I serve a crowd, I double the pesto and keep extra dough ready. For more make-ahead ideas, I stash sauces in small jars and label them for a quick weeknight save; you can browse smart batch-cooking tips inside my organized Meal Prep hub and my simple, flavor-first Sauces collection.
Temperatures, tools, and portions that work
High heat creates that pizzeria snap, so preheat at least 30 minutes. If you lack a steel or stone, use an inverted sheet pan preheated with the oven. I portion pesto thoughtfully: 3–4 tablespoons per 12-inch pie keeps flavors bright without overwhelming. I also use 1–1¼ cups shredded lactose-free mozzarella. Moreover, I keep chicken to about ¾–1 cup, diced small for even heat. Consequently, this low FODMAP chicken pesto pizza bakes evenly and slices clean.
If the crust browns too fast, move it to a cooler rack. If you want extra crunch, par-bake the crust 3 minutes, then top and finish. Finally, slice, squeeze another hit of lemon, and add flaky salt. With these simple tweaks, your low FODMAP chicken pesto pizza leaves the oven with a crisp base, tender crumb, and that basil-lemon lift that keeps everyone reaching for another slice.
Serve, Store, and Variations for Low FODMAP Chicken Pesto Pizza
Serve it hot, pair it smart, and slice like a pro
Serve low FODMAP chicken pesto pizza straight from the oven while the cheese stretches and the basil smells bold. Slice on a cutting board to protect that crisp base. Then add a squeeze of lemon and a pinch of flaky salt. Pair with a simple arugula salad dressed in lemon and garlic-infused oil. Or go cozy with roasted carrots. For a fuller spread, I add a quick vinaigrette from my streamlined Sauces hub and a bright side from Vegetables to keep flavors balanced and gut-friendly. Leftovers taste great cold; however, I prefer a skillet reheat for snap.
Store, reheat, and riff with confidence
Cool slices on a rack so steam escapes. Store in an airtight container for up to 3 days. Reheat in a 375°F oven or a dry skillet until crisp and melty. Freeze par-baked crusts and pesto in small portions for fast weeknights. For variations, swap chicken for turkey or shrimp. Try lactose-free feta instead of mozzarella. Add a few olives or blistered cherry tomatoes, but keep portions moderate. For a heartier build, brush edges with garlic-infused oil and sprinkle Parmesan for a frico-style rim. Because balance matters, I keep pesto at 3–4 tablespoons per pie. For more simple spins, I lean on my easy Dinner recipes and quick Low FODMAP recipes to stay inspired.
FAQs
Can you have pesto on low FODMAP?
Yes, you can enjoy pesto on low FODMAP when you skip whole garlic and use garlic-infused olive oil. Keep nuts moderate, choose Parmesan or a lactose-free hard cheese, and portion about 3–4 tablespoons per 12-inch pizza for bright flavor without overwhelm.
Is there any pizza that is low in FODMAP?
Absolutely. Use a gluten-free or low FODMAP crust, garlic-infused oil, lactose-free cheese, and low FODMAP toppings. This low FODMAP chicken pesto pizza checks every box: bold basil, tender chicken, melty cheese, and a crisp base.
What to put on a pesto chicken pizza?
Spread low FODMAP basil pesto, then add lactose-free mozzarella, diced cooked chicken, baby spinach, and halved grape tomatoes. Finish with lemon zest, fresh basil, and a pinch of salt and pepper. The result: balanced, bright, and weeknight-ready.
What is on Domino’s low FODMAP menu?
Chains vary by location and change often. If you order, choose a gluten-free crust if available, avoid onion and garlic sauces, and keep cheese portions moderate. However, for complete control and reliable comfort, this low FODMAP chicken pesto pizza at home delivers the best results.
Low FODMAP chicken pesto pizza brings pizzeria joy to a gentle-on-the-gut weeknight. You swap whole garlic for infused oil, use lactose-free cheese, and keep toppings bright and balanced. You bake hot for snap, then finish with lemon and basil. You store smart, reheat for crisp, and riff without worry. Most importantly, you get comfort you can count on slice after slice.