Low FODMAP Chicken Bacon Ranch Pizza

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

Serves 4

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!