Butter Chicken & Roast Veggie Pizza

Votes: 3
Rating: 3.33
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Rate this recipe!

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Butter Chicken & Roast Veggie Pizza

Votes: 3
Rating: 3.33
You:
Rate this recipe!

Print Recipe
Prep Time: 10minutes

 Cook Time: 20minutes
Servings: Serves Unit of measure:
Ingredients
  • 2 Gluten free pizza bases
  • 6 tbsp Plain tomato paste
  • 0.5 tsp Dried oregano
  • 1 cup Mozarella cheese
  • 2 cups Low FODMAP roasted vegetables
  • 1 cup Baby Spinach Leaves
  • 0.5 Red Capsicum deseeded & cut into chunks
  • 1 cup Plain cooked chicken
  • 0.5 cup FODMAPPED Butter Chicken Simmer Sauce
  • To Serve
  • 3 tsp Spring onion green leaves only
  • pinch Salt and pepper
Ingredients
  • 2 Gluten free pizza bases
  • 6 tbsp Plain tomato paste
  • 0.5 tsp Dried oregano
  • 1 cup Mozarella cheese
  • 2 cups Low FODMAP roasted vegetables
  • 1 cup Baby Spinach Leaves
  • 0.5 Red Capsicum deseeded & cut into chunks
  • 1 cup Plain cooked chicken
  • 0.5 cup FODMAPPED Butter Chicken Simmer Sauce
  • To Serve
  • 3 tsp Spring onion green leaves only
  • pinch Salt and pepper
Instructions
  1. Preheat the oven according to directions on the pizza base packet.
  2. Place the gluten free pizza bases on baking trays lined with baking paper. Thinly spread the tomato paste over the bases then sprinkle with dried oregano. Season generously with salt and pepper. Top with grated cheese.
  3. Next evenly top the pizzas with baby spinach, roasted vegetables, sliced capsicum, and shredded chicken. Drizzle the FODMAPPED Butter Chicken Simmer Sauce over the pizza
  4. Place in the oven to bake according to packet instructions or until the bases are lightly golden and crispy. We cooked our pizzas at 220ºC bake function for 12 minutes.
  5. Serve immediately and top with sliced spring onion leaves and season with black pepper.
Recipe Notes
Enjoy this recipe, it has been tested to be low in FODMAPs when prepared and served as instructed.

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