Low FODMAP Pizza Pot Pie
The fun and delicious recipe mashups of two favorites - pizza and pot pie!
Servings: 8 Servings
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.
Notes
Store leftovers covered in the refrigerator.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 SliceCalories: 1064kcalCarbohydrates: 29gProtein: 78gFat: 70gSugar: 3g
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