SIBO-Friendly Potato Pizza — How to Make It Without Triggering Digestive Inflammation

Why Traditional Pizza Often Triggers Symptoms in SIBO

Conventional pizza crusts are typically made with:

• Refined wheat flour

• Yeast and high-FODMAP carbs

• Added sugars and processed ingredients

These can rapidly ferment in the small intestine, causing gas, bloating, pain, and inflammation — especially if you are sensitive or in an active phase of SIBO. Potato-based crusts, when prepared right, use whole-food ingredients that are simpler, lower in FODMAPs, and less likely to feed bacteria in the wrong place.

Ingredients for SIBO-Friendly Potato Pizza

Here’s a gut-gentle version inspired by potato-based pizza recipes that avoid common irritants:

Crust

• 2–3 medium potatoes (cooked and mashed)

• 1–2 eggs (helps bind the dough)

• Pinch of salt

• Black pepper and herbs like oregano or rosemary (optional)

Toppings (SIBO-Friendly)

• Low-FODMAP tomato sauce (without garlic/added sugar)

• Olive oil (for flavor and healthy fats)

• Vegetables you tolerate (e.g., zucchini, olives, spinach)

• Lactose-free cheese (optional, if dairy is tolerated)

• Fresh herbs (basil, oregano)

Avoid high-FODMAP toppings like onion, garlic, pineapple, or high doses of fermented ingredients during active SIBO.

Step-by-Step Instructions

1. Preheat oven to medium (around 200 °C / 400 °F).

2. Boil or steam the potatoes until soft, then mash them in a bowl.

3. Add the eggs, salt, pepper, and herbs, and mix until you have a thick, dough-like consistency.

4. Spread the mixture evenly on a baking sheet lined with parchment paper or lightly oiled.

5. Bake the base for 15–20 minutes until it begins to firm up and edges lightly brown.

6. Remove from oven and spread the low-FODMAP tomato sauce.

7. Add tolerated toppings and a drizzle of olive oil.

8. Bake another 10–15 minutes until the toppings are cooked through and the crust is firm.

Tips for SIBO & Sensitive Digestion

Choose Ingredients That Support Your Gut

• Potatoes are generally low-FODMAP when eaten fresh and in moderate portions.

• Use herbs and oil instead of garlic or onion powders to avoid fermentable triggers.

• Stay aware of your own tolerance — some people with SIBO react differently to starches.

Portions & Timing

• Keep slices moderate in size — too much potato or toppings at once may still cause symptoms in some individuals.

• Pair with protein or healthy fats to slow digestion and reduce fermentation.

Why This Recipe Can Be Easier on the Gut

Replacing wheat flour with a whole-food potato base means:

• No gluten or processed flour

• Fewer fermentable carbohydrates

• More natural, gentle ingredients that are often better tolerated during SIBO recovery

This makes it a great choice when you’re craving pizza but want to avoid gut inflammation and discomfort.

Personalization

You can tailor this recipe further:

• Add grilled chicken or turkey for extra protein

• Use zucchini ribbons or spinach for more fiber that’s gentle on digestion

• Swap in vegan, lactose-free cheese if dairy is irritating

These tweaks help make this pizza more filling and aligned with your specific SIBO diet needs.