I am a pizza fanatic. There, I said it. Give me a deep dish, doughy pizza covered in veges and meat and dripping with cheese and I am one satisfied lady. Unfortunately, due to IBS I have been reduced to thin crust gluten free bases and limited toppings. Onions? Forget about it!
With this revelation, I have adjusted my tastebuds and now even enjoy the taste of thin crust. I have been crafting delicious low FODMAP pizzas for a few months and recently made this beauty, to which my family (who have perfectly healthy digestive systems) responded with rapturous applause. The contrast between the rich salmon and the fresh spinach and smoothness of the cream cheese is heavenly at best. You will be reaching for seconds I guarantee!
Salmon, Spinach & Cream Cheese Pizza
4 gluten free pizza bases
250g salmon fillets (pre-cooked)
1 bunch of spinach
50g cream cheese
Tomato paste (for covering base)
Pinch each of dried basil and oregano
2 tsp capers
Edam or mozzarella cheese for topping
Black olives (optional)
- Pre-heat oven to temperature stated on pack of pizza bases (around 220 C). Spread tomato paste evenly over pizza bases and sprinkle basil and oregano over paste.
- Place pre-washed spinach on bases. Shred salmon and add to bases. Add, dollops of cream cheese, capers and olives (if using). Finally sprinkle with cheese.
- Place on oven tray and bake for around 10-12 mins until cheese is melted and golden and pizzas are hot.