SIBO friendly pizza
‘When commencing your SIBO treatment, many favourites may be off-limits. This SIBO-friendly pizza will become a regular fixture in your weekly meal plan. It is extremely satisfying due to the meat base and tastes just like pizza should. ‘ Rebecca Coomes
Rebecca Coomes’ recipes are all created to be in alignment with Dr Nirala Jacobi’s Bi-Phasic Diet. We fully support you to use Rebecca’s recipes as a resource during treatment. Access all of Rebecca’s recipes to help you to have a smooth and satiated SIBO recovery.
Serves 2
Classification: Phase 1 – Restricted, GF, LF
Ingredients
- 400g beef mince
- 1 free range egg
- 1 tsp dried parsley
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp pepper
- ½ cup passata
- 2 tbs tomato paste, free from sugar and nitrates
- 6 slices prosciutto, free from sugar and nitrates
- ½ red capsicum, diced
- ½ green capsicum, diced
- ½ cup olives, in brine or olive oil (no balsamic vinegar)
- 6 anchovies
- Small handful of fresh basil
- If on maintenance program, add 80g parmesan, flaked (if tolerated)
Method
- Pre-heat the oven to 230c. Line a baking tray with baking paper.
- Place the mince, egg, parsley, basil, salt and pepper in a large bowl. Mix well with your hands until all ingredients are well combined. Roll into a large ball then place on the prepared baking tray. Using your hands, flatten the mince across the tray until it covers it completely and is an even thickness.
- Place the tray in the oven and cook for 10 minutes.
- Meanwhile, mix the passata and tomato paste together.
- Remove the base from the oven. If there is some liquid on the tray, pour it off before adding the toppings.
- Spread the tomato paste mixture across the base, then top with the capsicum, olives, prosciutto, anchovies and parmesan (if using).
- Return to the oven and cook for 10 minutes, or until cooked to your liking.
- Remove from the oven, top with fresh basil leaves and serve immediately.
About the Author
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.