Self-made FODMAP friendly recipes

Buckwheat pizza with spicy shakshuka-esque sauce & feta cheese

My love of shakshuka extends the traditional Israeli–adopted-Western hangover cure. Instead, I’ve decided to use it as a tasty base to my homemade buckwheat pizza. Inspired by pioneering FODMAP blogger Emma Hatcher, the texture of this herby pizza is much like crispy pitta – thin, versatile and light. Covered with my homemade spicy sauce, this effortless pizza makes for a perfect accompaniment at any chilled-out dinner party.

Serves 3 as main or 6 as a side

Prep time: 10 minutes

Cook time: 20 minutes


Three flat trays


For the pizza base

1 tsp Italian herbs

125g buckwheat flour

70g white rice flour

½ tsp sea salt

1 egg

1 tsp maple syrup

180ml oat milk

3 tbsp. olive oil

For the tomato sauce

400g tinned chopped tomatoes (good quality)

1 red pepper, chopped into cubes

2 tbsp. garlic oil

2 tsp smoked paprika

2 tsp cumin

1 tsp harissa

½ tsp salt

2 tsp dark brown sugar

200g feta cheese, crumbled


  1. On a medium heat, add garlic oil into a saucepan along with the spices and salt, and leave to cook for a minute. Add the chopped up peppers and stir well until coated in the spices. Once softened, add the tinned tomatoes along with the harissa and dark brown sugar. While regularly stirring, leave the sauce to cook for approximately 15 minutes, or until the sauce has fully cooked and thickened.
  2. Preheat the oven to 180ºC fan. To make the base, mix your dry ingredients in a separate bowl before making a well in the centre and cracking the egg into it. Beat it well into the mix and slowly add the oat milk in increments. Ensure to combine the wet and dry ingredients well.
  3. With a spatula, divide and spread the batter equally amongst three flat trays, either into circles or squares and approximately 1cm thick (the thinner, the crispier)
  4. Bake for 8-10 minutes, or until golden-coloured at the edges. Spread the tomato sauce over the cooked bases and top with crumbled pieces of feta cheese. Bake again for an additional 10 minutes until the edges of the pizza bases have turned golden brown and the cheese has melted.

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