Heat the oil in a frying pan and  then tip in the tomatoes, season and simmer for 5 mins until the sauce has thickened.

Heat oven to 220C/200C fan/gas 7. Divide the tomato sauce between the pizzas, spreading almost to the edge. Dot over the spinach, add your toppings and drizzle with a little oil.

Cook for 5 mins, then crack an egg onto each pizza. Swap the baking sheets, then cook for 10 mins more or until bases are cooked through. Drizzle the basil and rocket with a drop of oil and the lemon juice. Scatter over the pizza before eating.

Recipe from Good Food magazine

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30cm/12in bought gluten free pizza base*

2 tbsp olive oil, plus extra for drizzling

400g can chopped tomatoes

400g frozen spinach, defrosted

toppings of your choice- anchovies, olives, capers, pepperoni, artichoke hearts, grilled peppers

2 eggs

small handful basil leaves

2 handfuls rocket

juice ½ lemon

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

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