Low FODMAP Chicken Pesto Pizza

INGREDIENTS

1 1/4 cups

+ 2 tablespoons warm water 110°F or 43°C

2 tbsp

sugar divided

1 tbsp

fast action yeast

3 cups

gluten free flour blend | 420 grams plus more for rolling if needed

1 tsp

xanthan gum ( skip if your GF blend already has xanthan)

1 tsp

sea salt

3 tsp

baking powder

3 tbsp

extra virgin olive oil divided

1/2 cup

low FODMAP pesto

2 cups

shredded chicken breasts

1 1/2 cups

| 6 oz shredded mozzarella (use dairy free mozzarella if needed)

1 cup

chopped fresh chives

1/2 cup

fresh basil

1/2 cup

extra virgin olive oil

1/2 cup

pinenuts

1/4 cup

nutritional yeast (for dairy free version) or parmesan

squeeze of lemon juice

salt