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Polenta Pizza (low FODMAP, gluten-free, and vegan)


Prep time
30 mins
Cook time
30 mins
Total time
1 hour


For the pizza crust

80 g polenta
400 ml water
75 ml unsweetened almond milk
Fresh rosemary
Pepper and salt

For the topping

100 ml canned tomato / tomato passata
100 g canned mushrooms (contrary to normal mushrooms, canned mushrooms are low FODMAP up to 150 g per portion)
½ bell pepper
40 g black olives
Italian herbs
Pepper and salt



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