Spelt Pizza with Zucchini and Prosciutto

FODMAP recipes. Wholemeal pizza with zucchini and salad leaves

Dietician Chloe McLeod believes you can eat 'cheeky' meals like pizza without sacrificing nutrition or your tastebuds! This pizza can be made vegan with the exchange of cheddar to a vegan cheese, and the prosciutto can be left out, or replaced with marinated eggplant. 

Ingredients:

1 Spelt pizza base

2 tbsp NOGO Sweet Basil and White Wine Pasta Sauce

1 tbsp green portion of leek

1/2 zucchini, chopped

6 kalamata olives, chopped

6 basil leaves, torn

1 small handful grated cheddar

2 slices prosciutto

1 bocconcini

1 handful rocket and/or baby spinach

Method:
1. Pre heat oven to 180
2. Spread NOGO Pasta Sauce across base, then arrange all other ingredients except baby spinach and rocket.
3. Cook in oven (heated to 180 degrees celsius) for 15-20 minutes, or until cooked.
4. Remove from oven and place on serving plate.
5. Top with baby spinach and rocket, and a drizzle of olive oil.

Serves 2

Chloe Mcleod specialises in food intolerance, sports nutrition and nutrition for arthritis and autoimmune  conditions. She is qualified as an Accredited Practicing  Dietitian and Sports Dietitian and is also the brains  behind The FODMAP Challenge - a 14 day online course  that helps determine which FODMAPs are triggers for you!  Thanks to Chloe, use the code ‘NOGO10’ for 10% off the   program.