Low FODMAP Grilled Pizza - FODMAP Everyday

Ingredients

• 1, 28- ounce (794 g) can of either whole peeled tomatoes in juice or purée, or puréed/crushed tomatoes
• ½ teaspoon FreeFod Garlic Replacer
• ½ teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 2 ½ cups (363 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, plus extra)
• ¼ cup (25 g) fine-ground white cornmeal
• 1 tablespoon instant dry yeast
• 1 ½ teaspoons salt
• 1 teaspoon xanthan gum
• Pinch sugar
• 1 cup (240 ml) plus 3 tablespoons warm water, (120°F to 125°F (48°C to 52°C))
• 7- ounces (200 g) shredded Italian Fontina ((about 2 cups))
• ½ cup (50 g) ground Pecorino Romano
• Low FODMAP Garlic-Infused Oil, (made with olive oil)
• Fresh basil or other herbs