Low-FODMAP Quattro Stagioni pizza - Intoleran International

Ingredients

• 250 g gluten-free flour
• 7 g dried yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 150 ml lukewarm water
• 2 tbsp olive oil
• 1/2 can (200 g) diced tomatoes (without added onions or garlic)
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper
• 100 g mozzarella
• 8 cherry tomatoes, sliced
• 8 black olives, sliced
• 100 g cooked ham, in strips
• 100 g artichoke hearts, drained and diced
• Fresh basil leaves or arugula for garnish