Two favorites - one recipe! This Low FODMAP Pizza Pot Pie is the perfect recipe mashup to try! If you love the flavors of pizza and pot pies, - this one is for you! The filling has all the flavors of pizza, sandwiched between gluten free pie crusts. It is topped with Italian seasoning and grated parmesan cheese.
A savory pot pie is a great way to use pie crusts. The tender, flaky crust is a great alternative to low FODMAP pizza crust. The filling, like pizza toppings, is customizable. Use what you love and can tolerate and take out what you cannot. It is great for anyone on a low FODMAP diet.
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Why You'll Love This Recipe
- So much fun to make!
- A fancy way to enjoy pizza flavors!
- Gluten Free & Low FODMAP
Featured Ingredients
- Gluten Free Pie Crusts - Homemade or use a premade option.
- Sliced Mozzarella Cheese - melts perfectly and lower in lactose.
- Italian Sausage - For a lower fat content, use turkey Italian sausage. You can also make homemade Italian sausage.
- Green Bell Pepper - Classic pizza topping option.
- Pepperoni - Look for a low FODMAP option without garlic or onion listed in the ingredients. I found a great option at the deli.
- Mushrooms - Canned and drained work perfectly.
- Pizza Sauce - Use homemade or a low FODMAP option from the grocery store. Another option is to use a sensitive spaghetti sauce without garlic or onion.
- Lactose Free Cream Cheese - Adds a creamy factor to the filling.
- Egg and Water - Creates the egg wash for the top of the pie crust.
- Italian Seasoning & Grated Parmesan Cheese - Sprinkle over the top after baking for an additional texture and flavor.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Fry the Italian sausage in a large skillet over medium heat, breaking up any large pieces. Next, add the diced green peppers, pepperoni, and drained mushrooms. Stir.
Next add the pizza sauce and cream cheese. Stir until the cream cheese is combined. Turn off the heat and set aside.
Roll out the pie dough with a rolling pin and transfer it to a 9-inch deep-dish pie plate. Press the dough into the pie plate.
Next add six slices of mozzarella cheese over the unbaked pie crust.
Pour the filling into the pie plate.
Cover the filling with the remaining mozzarella cheese.
Roll out the second crust and transfer it over the pie filling. Crimp and trim the edges to seal the pie.
Cut four slits into the top of the crust to allow for steam to escape.
Beat the egg in a small bowl. Add the water. Brush a thin layer of egg wash over the top of the pie crust. Do not use all of it.
Bake in a preheated oven at 350 degrees F for 60 minutes or until the top is golden brown.
Remove and sprinkle the Italian seasoning and grated parmesan cheese over the top of the pie. Add a few pepperoni's too.
Tips and Tricks
Make two pot pies, freeze one, and eat the other! Double the pizza pot pies, less dishes! That is mom math.
Before serving top with chopped fresh basil! Adds a wonderful pop of freshness.
While cooking, place a baking sheet below the pot pie in case it bubbles over. Less mess and easier to clean up.
Ingredient Swaps
- Pizza Topping Options: Add sliced black olives or green olives. Both are low FODMAP.
- Meat Options: Use cooked ground beef, Canadian bacon, or crumbled bacon.
Storing and Reheating
Store: Store the leftovers in an airtight container in the refrigerator and enjoy them within four days.
Reheat: Place a piece of pie on a microwave-safe plate and heat for 1-2 minutes until heated through.
Freeze: To save a piece of pie for later, place it in a freezer-friendly container. Defrost before reheating and use within four months for best results. The pie crust will lose a bit of texture, but it will still be delicious.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Gluten Free Pie Crust - Use this low FODMAP recipe.
- Mozzarella Cheese - Safe at ¼ cup or 40 grams per meal.
- Italian Turkey Sausage - turkey sausage is lower in fat than pork sausage. Another option would be to use a homemade Italian sausage recipe or find an option without garlic or onion listed in the ingredients.
- Green Pepper - Safe at ½ cup or 75 grams per meal.
- Pepperoni - Find an option without garlic or onion listed in the ingredients. My secret is to try the deli counter!
- Canned Mushrooms - Rinse and drain, reducing the fructans. They are safe at 6 pieces or 75 grams per meal.
- Pizza Sauce - Use this no-cook pizza sauce recipe or find an option at the grocery store without garlic or onion listed in the ingredients.
- Cream Cheese - Safe at 2 tablespoons or 40 grams per meal. Or use a lactose free option.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Sure! You can make this pot pie with only the top crust, similar to a chicken pot pie recipe. It will be fewer calories and still delicious!
If the frozen pie crust is already in a pan, do not defrost but add additional baking time. If the pie crust is premade but shaped into discs, defrost and roll.
Additional Pizza Recipes
Recipe
Low FODMAP Pizza Pot Pie
Equipment
- 9-inch Pie Pan
Ingredients
- 2 crusts gluten free pie crust
- 10 slices mozzarella cheese divided
- 1 pound Italian sausage turkey
- ½ cup green pepper diced
- 1 cup pepperoni chopped
- 4 oz mushrooms canned, drained
- 1 cup pizza sauce
- 4 ounces cream cheese lactose free if needed
- 1 large egg
- 1 tablespoon water
- 1 teaspoon Italian seasoning
- 1 teaspoon grated parmesan cheese
- fresh basil optional
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, fry Italian sausage over medium heat until cooked, drain if needed.
- Add the diced green pepper, pepperoni, mushrooms and stir. Reserve a few pepperoni as a topping if wanted.
- Add the pizza sauce, and cream cheese. Stir until the cream cheese is incorporated into the filling mix.
- Roll out pie crust and place into a deep dish 8-inch pie plate.
- Next, add six slices of mozzarella cheese over the unbaked pie crust.
- Pour the filling into pie crust.
- Cover the filling with four slices of mozzarella cheese.
- Roll out the pie crust top, and cover the filling. Crimp the edges, creating a seal.
- Cut four slits, about two inches, into the top of the crust. This will allow steam to escape.
- Beat the egg in a small bowl and add the water.
- Brush a thin layer of egg wash on the top of the pie crust.
- Bake in a preheated oven at 350 degrees F for 60 minutes or until the top crust is golden brown.
- Remove from the oven and top with a mixture of grated parmesan cheese and Italian seasoning
- Top with additional pepperoni and chopped fresh basil if desired.
Venessa says
Did you try this yet? Let me know what you think!