Tag: main meals

Shepherd’s Pie

Serves 6
Time 1 hr
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

500 g fresh beef mince (a)
80 g / 3 sticks celery (b)
50 g green leek tips (1 leek) (c)
120 g green beans (d)
150 g snake beans
1 tin of lentils (e)
1/2 cup homemade chicken stock
4 large white potatoes (f)
1/4 cup SoGood Soymilk
2 tbsp Nuttelex Original
1 tsp salt
water
Canola oil (g)
Canola oil or rice bran oil spray (h)

Moderate salicylate optional additions

1 large carrot

Foodnotes

(a) Ensure very fresh meat (as instructed by dietician)
(b) Celery is low FODMAP at 75 g (FODMAP Friendly App, 2018)
(c) Dark green tops of leeks are low FODMAP. They are also slightly higher in salicylates than the white part although suitable for failsafe elimination. Tip: re-grow the leeks.
(d) Green beans are low FODMAP at 14 beans (75 g, FODMAP Friendly App, 2018). Frozen green beans can be substituted for fresh green beans and used in the same way.
(e) Tinned lentils, well rinsed, are low FODMAP at 1/2 cup (46 g, The Monash University Low FODMAP Diet App, 2018)
(f) Use white brushed, coliban, sebago or kennebec potatoes, or other large white potatoes with white flesh. Check the colour before buying brushed potatoes because they can come in yellow.
(g) Use canola oil that has no antioxidants (no 310-312, 319-321).
(h) Canola or rice bran oil spray should have no antioxidants (no 310-312, 319-321) or soy lecithin (moderate amines). Propellants such as propane, butane, isobutane are fine.

Instructions
  1. Thickly (double) peel potatoes and cut into small cubes
  2. Boil the cubed potatoes in water until soft. In the meantime begin the meat and vegetable layer
  3. To make the mashed potato layer, drain potatoes once they are soft, and mash with SoGood, Nuttelex Original and 1/2 tsp salt
  4. Rinse, top and tail and chop green beans and snake beans into 1 cm pieces
  5. Rinse and chop up dark green tips of leek, celery and green drumhead cabbage
  6. Drain tinned lentils and rinse well
  7. Thickly peel and dice carrot into 1 cm cubes (moderate salicylate option)
  8. Preheat the oven to 180 deg C
  9. Heat 1 tbsp canola oil in a large saucepan on medium-high heat
  10. Fry the celery in the saucepan until it begins to brown
  11. Add the green tips of leek and cook until leek begins to go soft
  12. Add the fresh beef mince and stir continously until mince is no longer pink. If the mince begins to stick to the bottom of the pan, add water
  13. Add green beans, snake beans, lentils, carrot (moderate salicylate) and 1/2 tsp salt
  14. Cover the meat and vegetables with water, cover and simmer for 20 mins.
  15. After 10 mins, remove the lid
  16. In the last 5 mins add the chicken stock and green cabbage.
  17. Pour the meat and vegetable mixture into a large baking dish or deep tray, spreading evenly
  18. Using a fork, evenly spead the mash potato on top of the meat and vegetable layer.
  19. Spray the mash potato layer with oil
  20. Cook Shepherd’s Pie for 20 mins at 180 deg C
  21. Serve immediately, or freeze immediately as the meal contains meat
Personal Notes

I have made Shepherd’s Pie a few times, but this one using both green beans and snake beans as well as Chicken Stock is my favourite so far. You can substitute the green beans for more snake beans, but do not increase the number of green beans. Snake beans are lower in FODMAPs than green beans. Although this recipe serves 6, it is a safe FODMAP serve if only divided into 5 serves – so if you are really hungry, go for it! I have cooked it to freeze and have meals on hand this week while I am moving house.

Another shameless plug for my cousin’s company Dreamfarm (although they are not sponsoring me!) – the potato masher I use is really efficient and you don’t get the layer of unmashed potato at the bottom. It is called a Smood from Dreamfarm, and you can find one here

Shepherd’s Pie before the mash potato layer
The mashed potato layer with a Smood potato masher from Dreamfarm

Edit: I recently re-read the RPAH charts and discovered that the emulsifier soy lecithin that is often used in canola oil spray is actually moderate in amines. I have since switched to using rice bran oil without soy lecithin.

Fried Rice


Serves 4
Time: 30 min
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

500 g cold cooked rice (a)
60 g / 2 sticks celery
90 g sprouted mung beans
120 g green beans, fresh or frozen (c)
230 g green drumhead cabbage (d)
240 g cooked chicken pieces (e)
20 g / 1/2 bunch of dark green spring onion tips (f)
1 tbsp golden syrup (g)
3 eggs
3 tbsp canola oil (h)
1/2 tsp salt

Foodnotes

(a) Avoid basmati, jasmine or wild rice which are moderate in salicylates (RPAH Elimination Handbook, 2011). I used long grain white rice.
(b) Celery is low FODMAP at 75 g (FODMAP Friendly App, 2018)
(c) Green beans are low FODMAP at 14 beans (75 g, FODMAP Friendly App, 2018).
(d) Green drumhead cabbage is low FODMAP at 1 cup (94 g, The Monash University Low FODMAP Diet App, 2018)
(e) Meat should be fresh when cooked and either used the same day or frozen immediately. Follow dietician’s advice.
(f) Tip: re-grow spring onions
(h) Use canola oil that has no antioxidants (no 310-312, 319-321)

Instructions
  1. Rinse celery, sprouted mung beans, green tips of spring onions, green beans and cabbage.
  2. Finely chop celery, green tips of spring onions and cabbage. Chop green beans
  3. Heat 1 tbsp of canola oil in a wok on medium-high heat.
  4. Beat eggs together with 1/4 tsp salt
  5. Cook eggs in wok until very dry
  6. Add celery, sprouted mung beans, green beans, cabbage and remaining 1/4 tsp salt to the wok and stir fry for 3-5 mins until celery is soft. Add canola oil as required to stop food sticking to the wok.
  7. Add cold rice to the wok and stir until warm and well-mixed.
  8. Slice chicken and chop into small pieces.
  9. Add chicken and green tips of spring onions to the wok.
  10. Cook for a further 5 min
  11. Mix 1 tbsp golden syrup with 4 tbsp hot water
  12. Remove wok from the heat and stir through golden syrup mixture.
  13. As this recipe contains meat, serve immediately or freeze immediately.
Personal Notes

This recipe is based off Brigid’s Indonesian-style fried rice from Sue Dengate’s The Failsafe Cookbook, but modified to be low FODMAP.

I think the key to fried rice is having relatively dry cooked rice rather than gluggly. If you don’t have time to prepare the rice multiple days ahead, you can still do it on the same day. I cooked my rice in the morning and then used it in the evening. After my usual 10 mins of absorption, I left the rice on low heat on the stove until the rice at the bottom was dry and starting to stick to the saucepan. I then put it in a large bowl, spread it up the sides and left it to cool uncovered while I got ready in the morning. Once it had stopped steaming I covered it and kept it in the fridge until it was ready to use.

Fried rice is a nice quick dinner, and is also a good way to use up left over frozen roast chicken. You can even add left over chicken stuffing to the fried rice for extra flavour. I tried that once and it was delicious. If you don’t have sprouted mung beans they can easily be excluded, and if you tolerate moderate salicylates, you can add peeled, diced carrot in with the other vegetables at the start. I really like egg in my fried rice. I only had two eggs in the fridge this week, but I’ve bumped the recipe up to three eggs. Anywhere between two and four eggs would be fine, depending on personal preference and what is on hand.

Vegetarian Pasta Sauce


Serves 5-6
Time: 1 hr
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

80 g / 3 sticks celery (a)
2 large white potatoes (b)
270 g swede
170 g choko (c)
50 g dark green tips of leek (1 leek) (d)
250 g green drumhead cabbage (e)
180 g snake beans (f)
150 g of tinned lentils (g)
1 tbsp chives
1/2 tsp salt
1/4 tsp citric acid
2 tbsp gluten free cornflour (h)

Foodnotes

(a) Celery is low FODMAP at 75 g (FODMAP Friendly App, 2018)
(b) Use white brushed, coliban, sebago or kennebec potatoes, or other large white potatoes with white flesh. Check the colour before buying brushed potatoes because they can come in yellow.
(c) Choko is also known as chayote, see photos here. Choko is low FODMAP for fructans at 1/2 cup (84 g, The Monash University Low FODMAP App, 2018)
(d) Dark green tops of leeks are low FODMAP. They are also slightly higher in salicylates than the white part although suitable for failsafe elimination. Tip: re-grow the leeks.
(e) Green drumhead cabbage is low FODMAP at 1 cup (94 g, The Monash University Low FODMAP Diet App, 2018)
(f) Snake beans are low FODMAP at 1 cup (90 g, The Monash University Low FODMAP Diet App, 2018)
(g) Tinned lentils, well rinsed, are low FODMAP at 1/2 cup (46 g, The Monash University Low FODMAP Diet App, 2018)
(h) Use gluten free cornflour, also known as cornstarch, which is a fine white flour. Corn flour from wheat contains wheat and gluten while yellow corn flour or maize flour is higher in salicylates.

Instructions
  1. Peel potato (double peel), choko and swede, and chop into small 1 cm cubes.
  2. Rinse dark green tips of leek, dark green tips of spring onion, chives, celery and cabbage and finely chop, keeping them separate.
  3. Rinse snake beans and chop them into 2 cm lengths.
  4. Drain tinned lentils, rinse well and weigh out 150 g.
  5. Heat 1 tbsp canola oil in a large pot on medium-high heat.
  6. Sauté celery for about 2 minutes until it goes soft.
  7. Add potato, choko and swede to the pot and cook for about 3 mins.
  8. Add dark green tips of leek and the lentils. Cook until leek goes soft. If ingredients stick to the bottom of the pot, add more canola oil.
  9. Add salt and citric acid to the pot.
  10. Cover the vegetables with water and then cover and bring to a simmer for 20 mins.
  11. Uncover and cook for another 5 mins, until the potato is soft.
  12. At this time start cooking the pasta/spaghetti according to the packet instructions.
  13. Take 1/4 cup of liquid out of the pot and mix with cornflour to for me a slurry before adding it back to the pot.
  14. Add the cabbage to the pot and cook for 5 mins. At this point the sauce should be thick with not much extra liquid.
  15. Stir through the spring onions and chives and cook for another minute.
  16. Serve with pasta or spaghetti for your choice. As there is no meat in the sauce, it can be stored in the fridge for about 5 days, eaten immediately or frozen.
Personal notes

My favourite pasta is the Ceres Organics Rice and Quinoa range which has spaghetti, penne and fusilli. I think they have the closest taste and texture to wheat pasta. The Casare brand wheat free brown rice spaghetti is also good, as are other brown rice spaghettis, if you can find them. Gluten free stores or specialist shops in the markets are usually the best place to look. At the supermarket (Coles and Woolworths in Australia), I have found the only failsafe, low FODMAP, wheat free/gluten free pasta to be Orgran Buckwheat spirals. These are ok fresh, and not so good on reheating or defrosting. Unfortunately, they also look like a plate of brains! Not very appealing. I use them as a back-up if I don’t have a chance to go to a specialty shop.

I dislike the taste of swede on its own. If you have a similar problem, try chopping the swede into really small pieces to hide its flavour.

This is the first time I’ve used snake beans. They’ve just recently been approved as low FODMAP at 90 g, and are lower in FODMAPs than green beans. Snake beans are not a strong flavour and I think they worked well. The pasta sauce is also not really full of flavour, but it is packed full of vegetables!

White and Green Stir Fry


Serves 4
Time 30 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

400 g fresh beef strips (a)
2 sticks / 60 g celery (b)
100 g green beans (c)
200 g green drumhead cabbage (d)
120 g (1/2 can) tinned chickpeas (e)
200 g bean sprouts
20 g / 12 dark green tips of spring onions (f)
3 tbsp canola oil (g)
1/2 tsp salt, plus to taste
1/4 tsp citric acid
1 tbsp golden syrup (h)
1 1/3 cups of uncooked white or brown rice (i)
water

Foodnotes

(a) Ensure very fresh meat (as instructed by dietician)
(b) Celery is low FODMAP at 75 g (FODMAP Friendly App, 2018)
(c) Green beans are low FODMAP at 14 beans (75 g, FODMAP Friendly App, 2018). Frozen green beans can be substituted for fresh green beans and used in the same way.
(d) Green drumhead cabbage is low FODMAP at 1 cup (96 g, The Monash University Low FODMAP Diet App, 2018). The dense white part of the cabbage works well for this recipe.
(e) Tinned chickpeas, well rinsed, are low FODMAP at 1/4 cup (42 g, The Monash University Low FODMAP Diet App, 2018)
(f) Tip: re-grow spring onions
(g) Use canola oil that has no antioxidants (no 310-312, 319-321)
(h) Golden syrup is low FODMAP at 1/2 tbsp (7g, The Monash University Low FODMAP Diet App, 2018)
(i) Avoid basmati, jasmine or wild rice which are moderate in salicylates (RPAH Elimination Handbook, 2011). Medium or long grain is best for this recipe.

Instructions
  1. Rinse rice and cook according to packet instructions.
  2. Rinse celery and spring onions and chop finely, keeping them separate.
  3. Rinse green beans, top and tail and cut into small chunks.
  4. Rinse tinned chickpeas throughly.
  5. Heat 1 tbsp canola oil on high heat in a large wok.
  6. Add the celery to the wok and cook for ~ 3 mins until it starts going soft. Remove celery from the wok.
  7. Turn down the heat to medium, add more canola oil and add the beef strips.
  8. Continually stir the beef strips until they are sealed. If the meat starts to stick the the bottom of the wok or brown, add a small amount of water.
  9. Add celery back to the wok along with chickpeas, salt, citric acid and golden syrup and turn heat up to medium-high.
  10. Stir fry for 5 mins and then add the green beans.
  11. Stir fry for another few minutes until beef strips are cooked through, then add cabbage, bean sprouts, dark green spring onion tips and 2 tbsp water. Stir the fresh greens through the mixture and then cover for 5 mins.
  12. Serve stir fry on rice and eat immediately or freeze immediately to avoid amine build-up.
Personal Notes

This stir fry is carefully balanced to be low FODMAP despite containing quite a few ingredients that would be high FODMAP in larger amounts – be careful if you adjust the quantities in the recipe. If you would like the stir fry to be sweeter, I recommend adding maple syrup rather than more golden syrup. A nice addition to the stir fry is sprouted mung beans, if you can find them – I find them quite elusive in shops and markets. Sprouted mung beans contain GOS if eaten in large amounts (95 g is low FODMAP but 200 g is high in GOS, The Monash University Low FODMAP Diet App, 2018), so if you include sprouted mung beans, reduce the amount of chickpeas.

Bamboo shoots can be added to the stir fry in any quantity, but personally I am not a big fan. An experiment went wrong; I had an empty fridge and made a creamy pasta sauce with bamboo shoots as the only vegetable and ever since I couldn’t stomach the taste. Chicken can also be used instead of beef strips. This recipe works equally well with rice noodles (only ingredients should be rice) rather than on a bed of rice.

This stir fry leaves you with half a can of chickpeas. They can be added in small amounts in salads or turned into low FODMAP, failsafe hummus such as can be found here on Everyday Nutrition‘s website. Use canola oil instead of olive oil as suggested and leave out the garlic and infused olive oil garnish. Still tastes delicious! Serve with plain sakatas or other rice crackers (check ingredients), celery sticks, (moderate salicylate) peeled carrot sticks and (moderate salicylate) peeled cucumber sticks.

I have called this stir fry the ‘White and Green’ stir fry because when I started failsafe + low FODMAP, and when I was really strict on salicylates, it felt like all of my food was white, green or brown. That was before I discovered red cabbage (low salicylate) which definitely makes a stir fry seem more appealing.

Potato and Choko Frittata


serves 5
Time ~ 40 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

2 large white potatoes (a)
1 choko (b)
1 leek (c)
3 green drumhead cabbage leaves, approximately 1 cup (d)
10 dark green tips of spring onions (e)
7 eggs
100 mL SoGood soymilk
1/2 tsp salt
1 tbsp chives
3 tbsp canola oil (f)

Moderate salicylate optional additions

1 carrot
1 zucchini

Foodnotes

(a) Use white brushed, coliban, sebago or kennebec potatoes. Check the colour before buying brushed potatoes because they can come in yellow.
(b) Choko is also known as chayote, see photos here. This recipe can be made without choko – see notes below. Choko is low FODMAP for fructans at 1/2 cup (84 g, The Monash University Low FODMAP App, Feb 2018)
(c) Dark green tops of leeks are low FODMAP. They are also slightly higher in salicylates than the white part although suitable for failsafe elimination. Tip: re-grow the leeks.
(d) Green drumhead cabbage is low FODMAP at 1 cup (94 g, The Monash University Low FODMAP Diet App, 2018)
(e) Tip: re-grow spring onions
(f) Use canola oil that has no antioxidants (no 310-312, 319-321)

Instructions
  1. Thickly peel (double peel) potatoes, choko and (optional) carrot and zucchini. Slice thinly (~ 2-3 mm) and cut large slices in half.
  2. Rinse dark leaves of leek, cabbage and green tips of spring onion and chop finely (keeping leek separate).
  3. Heat 1 tbsp canola oil in a large frying pan on high heat.
  4. (Moderate salicylate option) Add the carrots to the frying pan and cook for about 2 minutes
  5. Add potato and choko to the frying pan and cook until the potatoes start to go clear. Add more canola oil as required.
  6. Add leek and (moderate salicylate) zucchini to the frying pan and stir until potatoes start to brown.
  7. Add cabbage and green tips of spring onion and cook for about 5 minutes until cabbage starts to soften.
  8. Rinse chives
  9. Beat eggs with SoGood, salt and finely chopped chives (use scissors)
  10. Turn heat down to medium low and pour in egg mixture.
  11. Cook until egg mixture solidifies (~ 20 mins). This can be done on the stove (good for gas stoves) or in the oven at 180 deg C if the frying pan fits (preferential for electric stove/oven). If you are having a problem with the bottom burning, cook in the oven instead.
  12. Serve immediately, with a side of salad. To avoid amine build up, freeze immediately if not eating straight away.
Personal notes

Frittata can be a bit time consuming, although it is a lovely dinner in summer or as a snack. The same recipe can also be used to make quiche or mini-quiche when using Genius shortcrust pastry, and so could be good to bring to a picnic or a party.

Chokos can be hard to find – they are not usually available in supermarkets, but can be found in local produce markets when in season. Out of season, when chokos are difficult to source the frittata can be made with the moderate salicylate options instead – carrot, zucchini and even sweet potato (low FODMAP at 1/2 cup, add to frying pan with potato).

My frying pan is too big for the electric stovetop and so the frying pan is not heated uniformly. I cooked the frittata for 15 mins on the stovetop and then finished it off for 5 mins in the oven.

Colourful Stir Fry

serves 5
Time ~ 35 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

300 g diced chicken, or 3 skinless thigh fillets (a)
75 g or 2 sticks celery (b)
150 g green beans (c)
170 g bean shoots
150 g red drumhead cabbage (d)
150 g green drumhead cabbage (d)
9 dark green tips of spring onions (e)
2 tbsp canola oil (f)
1 tbsp homemade cashew paste (g)
1 tbsp pure maple syrup
½ tsp salt
¼ tsp citric acid
200 g thick rice noodles (h)
Water

Moderate salicylate optional additions

1 carrot

Foodnotes

(a) Ensure very fresh meat (as instructed by dietician)
(b) Celery is low FODMAP at 75 g (FODMAP Friendly App, 2018)
(c) Green beans are low FODMAP at 14 beans (75 g, FODMAP Friendly App, 2018). Frozen green beans can be substituted for fresh green beans and used in the same way.
(d) Red and green drumhead cabbage are low FODMAP at 1 cup (~90 g, The Monash University Low FODMAP Diet App, 2018)
(e) Tip: re-grow spring onions
(f) Use canola oil that has no antioxidants (no 310-312, 319-321)
(g) Cashew paste (100% cashew) is low FODMAP at 2 tsp (10 g, FODMAP Friendly App). Commerical cashew pastes with lightly roasted cashews are moderate in amines.
(h) Only ingredient in rice noodles should be rice

Instructions
  1. Rinse celery and chop finely
  2. If using carrot (moderate salicylate), double peel and slice into thin strips
  3. Top and tail green beans if using fresh beans, and chop into small pieces
  4. Cut out hard stems of cabbage and chop finely
  5. Dice chicken
  6. Heat a wok with 1 tbsp canola oil on moderate-high heat.
  7. Add celery, carrot (moderate salicylate) and ¼ tsp salt. Cook for about 4 minutes until carrot and celery soften. Remove from wok.
  8. Heat 1 tbsp canola oil in wok, still on moderate-high heat. Cook chicken until sealed, about 4 minutes. If chicken is browning or sticking to the bottom of the wok, add a small amount of water.
  9. Return celery and carrot to the wok, along with green beans, cashew paste, maple syrup, citric acid, ¼ tsp salt. Stir until cashew paste is well distributed, then add 3 tbsp water.
  10. After a few minutes, add bean sprouts. Put the wok cover on and heat until water is simmering. Turn down heat and allow to steam until chicken is cooked through.
  11. Cook rice noodles according to packet instructions
  12. Rinse and chop or cut green tops of spring onions
  13. When chicken is cooked through, add red and green cabbage and green spring onions to the wok. Stir through and then steam for 5 minutes. Add additional water if necessary to stop stir fry sticking to the bottom of the wok
  14. Using scissors, cut rice noodles into small pieces, then drain and add to the wok and stir through
  15. As this meal contains meat, serve immediately or freeze immediately
Variations
  • Beef strips instead of chicken
  • Bamboo shoots (add at the same time as green beans)
  • Sprouted mung beans (add at the same time as cabbage), limit to 50 g
  • Peeled choko (add at the same time as celery), limit to 100 g
  • Serve with long-grain or medium-grain white or brown rice instead of mixing in rice noodles
  • Moderate amine: firm tofu instead of chicken or in addition to chicken
  • Moderate amine: commercial cashew paste (100 % lightly roasted cashews)
  • Moderate salicylate: peeled zucchini (add at the same time as green beans)
Personal notes

Stir fry is one of my favourite meals – relatively quick and always delicious. There are also so many variations depending on what is available at the shop/markets in a particular week. This recipe originally had chickpeas as well (as seen in the photo), but the GOS in chickpeas stacks with the GOS in cashew paste, so I have moved the chickpeas to a new recipe (White and Green Stir Fry). As there are so many vegetables that can be included, this stir fry can also be made vegetarian very easily – I have done this before and it works well. The recipe above (with carrot) is my favourite combination so far.

Leek and Potato Pizza

serves 2 (a)
Time ~ 40 mins
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~

Ingredients

2 large white potatoes (b)
1 leek (c)
100 g / 3 sticks celery (d)
1 tsp salt
¼ tsp citric acid
Canola oil or rice bran oil spray (e)
3 tbsp canola oil (e)
2 tbsp chives
½ Well and Good Crusty bread mix (f)
1 ¾ cup warm water
½ cup rice flour

Foodnotes

(a) Suggest doubling the recipe to make 4 serves, trying other toppings or using the other half of the mixture to make a loaf of bread (while the oven is hot!) – see notes at the end.
(b) Use white brushed, coliban, sebago or kennebec potatoes. Check the colour before buying brushed potatoes because they can come in yellow.
(c) Dark green tops of leeks are low FODMAP. They are also slightly higher in salicylates than the white part although suitable for failsafe elimination. Tip: re-grow the leeks.
(d) Celery is low FODMAP at 75g (FODMAP Friendly App, 2018).
(e) Canola or rice bran oil spray should have no antioxidants (no 310-312, 319-321) or soy lecithin (moderate amines). Propellants such as propane, butane, isobutane are fine.
(f) Well and Good Crusty bread mix is available online from gluten free direct, with shipping in Australia and is worth buying in bulk. I have also found it in Norwood Foodland, Adelaide, SA, Australia and Go Vita, Highpoint Shopping Centre, Maribyrnong, VIC, Australia. Order here
(g) Scizza pizza scissors are available from Dreamfarm

Instructions
  1. Preheat oven to 230 °C
  2. Slowly add yeast (included in bread mix) to 1 ¾ cup warm water while whisking to dissolve yeast.
  3. Add 2 tbs canola oil and the bread mix flour to the water and yeast and stir.
  4. Leave the dough to rise for 15 mins
  5. Wash, double (thickly) peel the potatoes and slice (~4mm thickness)
  6. Microwave the sliced potatoes for 4 minutes on High
  7. Chop the dark green tops off the leek, rinse well and then slice thinly
  8. Trim celery stalks, rinse and slice thinly
  9. Heat 1 tbs canola oil in a frying pan and then cook celery stalks until they become soft (~3 minutes)
  10. Add green leek, 1 pinch of salt and 1 pinch of citric acid to the frying pan. Cook until the leek is soft (~3 mins). Add more canola oil if needed
  11. After 15 mins of the dough rising (usually mid-way through cooking the celery!), dust the bench top with rice flour and knead the dough.
  12. Separate the dough in two and roll out one half into a pizza shape – rectangular to fit the tray works well. The other half of the dough can be used for whatever you choose. (a)
  13. Place baking paper on a large baking tray, or spray with oil. Place the pizza dough onto the tray. Spray the dough with canola oil
  14. If you want thick crust pizza, allow the dough to rise for another 10 minutes, while the tray sits above a bowl of boiling water. I prefer thin crust – proceed directly to 15
  15. Spread the celery and leek mixture over the pizza base. Then placed the sliced potato evenly over the pizza
  16. Spray the pizza with oil
  17. Cook the pizza for about 15 minutes – after 10 minutes pull the pizza out and add the rinsed, chopped chives (tip: chop chives above pizza using scissors)
  18. Take the pizza out and it is ready cut up and eat! A small plug here – the pizza scissors in the photo below are really good, and they were invented by my cousin! (g)

Personal notes

This is by far my favourite failsafe/low FODMAP pizza topping. It is also pretty straightforward, and there is not too much peeling and chopping, so it can be done on a Friday night after coming home from an after-work gathering (like tonight!). It keeps well in the fridge for a good 4 days (no meat means no freezing). It goes down well, although once I think I overloaded on the celery (at least twice the amount as in the recipe above), so watch portions with that.

Making pizza is a lot faster than making a loaf of bread, so they work really well in succession, especially when cooking for one. I usually find if I’m cooking just bread, especially on a weekend (without a bread machine), if really limits what I can get done as I have to be at home for about 2 hours. Doing it after pizza in the evening means only an extra 45 mins of cooking, and that’s while you eat/do other things. So, after rolling out the pizza dough, shape the other half of the dough into a loaf, spray with canola oil and place it on an oven tray on top of baking paper. Keep it warm (sitting on a bowl of boiling water, under a wet tea towel) for 50 mins. This is enough time to finish the pizza preparation with about 15-20 mins to spare – keep the oven on. When the dough has risen, remove the tea towel, wipe down the underside of the tray, spray the loaf with canola oil and cook in the oven for 25 mins.

Edit: I recently re-read the RPAH charts and discovered that the emulsifier soy lecithin that is often used in canola oil spray is actually moderate in amines. I have since switched to using rice bran oil without soy lecithin.