Spread over the tomato pizza sauce. Leave to rise in a warm place for 5 mins.

Heat oven to 240C/220C fan/gas 9. Put the chorizo in a cold frying pan over a low heat, then gradually increase it – the chorizo should give off enough oil so that you don’t need to add any more. Cook for 2-3 mins until it releases its oil and starts to crisp.

Scatter the chorizo, capers and tomatoes over the pizza base. Cook for 12-15 mins or until the base is crisp, scatter with the rocket.

Recipe from Good Food magazine

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30cm/12in bought gluten free pizza base*

3 tbsp tomato sauce - click here for recipe

2 small cooking chorizo, diced

1 tbsp capers, drained

handful small tomatoes, halved**

handful rocket

olive oil, to drizzle

* There are now some great ready made gluten free pizza bases available, along with gluten free pizza base mixes either will work

**do not use cherry tomatoes

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Low FODMAP Recipe

Gluten & Dairy Free Chorizo, caper & rocket pizza

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