Heat the grill. Spread each gluten free pitta bread with 1 tbsp tomato purée, sprinkle over the mixed herbs, then lay on the tomato slices. Divide the salami between the pittas, sprinkle over the cheese and grill until the cheese is golden and bubbling.

Recipe from Good Food magazine

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4 large gluten free pitta breads

4 tbsp tomato purée

2 tsp mixed herbs

2 tomatoes, sliced

6 slices salami, torn into small pieces

50g mature cheddar, grated

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Low FODMAP Recipe

Gluten Free Pitta pizzas

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