1/4 of a jar of SOME Foods Thai Green Curry
100g boneless chicken, cut into thin slices
1 tablespoon oil
1 gluten free pizza base
50g green capsicum, sliced in lengths
86g tinned baby corn spears,* drained and cut in half lengthways
25g cheddar cheese, grated
50g bean sprouts
50g baby spinach
1/2 a fresh red or green chilli, finely sliced
1/2 a fresh lime
* 43g of corn per person contains low amounts of Oligos (GOS) and low Polyols (sorbitol) and should be tolerated by most with IBS.
Source: The Monash University low FODMAP diet smartphone app.
Pre-heat the oven to 220°C and place a pizza stone or a flat oven tray in the oven to pre-heat also.
Spread a thin layer of SOME Foods Thai Green Curry over the pizza base.
Pour the oil into a small saucepan or frying pan, place on the stovetop and turn the heat to medium high. When the oil has heated, add the chicken slices and heat until cooked through. Remove from the heat, add the remaining SOME Foods Thai Green Curry and mix through.
Arrange the chicken, green capsicum and baby corn over the pizza base. Sprinkle the grated cheese over the top. Remove the pre-heated pizza stone or oven tray from the oven and carefully place the pizza on top. Put back in the oven and cook for about 15 minutes or until golden brown.
Remove the pizza from the oven and top with the baby spinach, bean sprouts and chilli, then squeeze over the lime juice.