When someone reached out to me to see if I wanted to try a new Low FODMAP product they were launching, I jumped at the opportunity. Little did I know how far my excitement would reach. Ranch dressing is a lifestyle, a religion, a long-term relationship. And this ranch dressing hit the spot! I started by dipping carrot sticks, delighted by the thick, creamy texture and the punchy flavor. But the magic of ranch doesn't stop at dipping crudite.
Here I mix classic flavors - creamy ranch, peppery arugula, oozy cheese and smoky bacon. Throw it all on a pizza crust and treat yourself to a Low FODMAP dish that screams everything but "dietary restrictions".
Low FODMAP Chicken Bacon Ranch Pizza
1 package Udi's Gluten-Free Pizza Crust (2 crusts) or another Low FODMAP pizza base
1 chicken breast, cooked and cubed
3 strips of bacon, cooked and chopped
1 medium common tomato, deseeded and diced
3/4 cup aged mozzarella cheese, shredded
1 cup arugula leaves
1 tsp garlic infused oil
2 tbs olive oil
2 tbs fresh basil, finely chopped
1/2 tsp Italian seasoning
4 tbs Live Free Foods Ranch Dressing or homemade (click for recipe)
Per Serve: Calories 435, Fat 27g, Sodium 1172mg, Carbs 25g, Fiber 1g, Sugars 4g, Protein 19g
Preheat the oven to 375(f).
Start with the garlic oil, olive oil, Italian seasoning and fresh basil in a small pan.
Heat on low just until it becomes highly fragrant and the basil is gently wilted.
Spoon onto the crusts and spread evenly, using a pastry brush if necessary.
Then begin to layer on the toppings. I start with half the mozzarella, then chicken, then bacon, then tomato, and finish it with the remaining cheese.
Bake on a baking sheet for 5-7 minutes, until the cheese is melted and the toppings are warmed through. Pile on the arugula leaves while the pizza is still hot, and finish with a generous drizzle of Ranch Dressing.
Slice and enjoy immediately!
Hi, I'm Zoe - a novice blogger who happened to experience IBS symptom relief following a Low FODMAP diet. I adapt recipes for a happy tongue and a happy tummy!