Pizza Sauce: Pizza, Spaghetti, Italian Chicken Oh My!

Print Print
Like this post? Tell your friends!Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on Tumblr


Pizza Sauce: Pizza, Spaghetti, Italian Chicken Oh My!

Gluten-free, Lactose-free, FODMAP friendly

Prep time: 45 mins                           Yield: about 5 cups

I definitely miss my rich, garlicky tomato sauce, the classic recipe in Laurel’s Kitchen. Many FODMAPers can substitute garlic-infused olive oil for garlic, but I can’t. So this is my go-to tomato sauce, spicy and versatile.*

As always when cooking with tomatoes, fresh is best—but sieved, canned tomatoes take well to saucing.


  • 6 cups peeled, sieved tomatoes (fresh, frozen, or canned)
  • 4 tsp dried oregano
  • 4 tsp dried basil
  • ¼ tsp dried thyme
  • ½ tsp dried rosemary
  • 1 ½ tsp kosher salt, or to taste
  • a few grindings fresh pepper
  • 1 Tbsp extra-virgin olive oil
  • 3-4 drops Tabasco
  • Optional: ¼ cup dry red wine


  1. Mix all ingredients in a kettle and bring almost to a boil. Lower heat and let simmer at least half an hour, uncovered. If you like it thicker, bump up the heat a bit and let it bubble.
  2. Set aside what you want to use now. Ladle the rest into clean glass jars. Leave about an inch of “head space” if you’re going to freeze the sauce.
  3. Cool slightly, then freeze.


Cooking For One

Freeze the sauce in small containers, such as half pint jars. They’ll be easy to use up. You can thaw two if necessary.


*Serving suggestions:

1) Pizza, of course. There’s a first-class GF pizza crust recipe in The Gluten-Free Gourmet Bakes Bread by Bette Hagman. I top mine with homemade sausage and sliced green olives, sprinkled lightly with goat-cheese parmesan (That cheese was a happy accident, one day when I was on the SCD diet and a batch of goat-milk kefir curdled. I pressed out the moisture, formed it into a round, coated it with olive oil and let it dry until hard. I’m still using it judiciously, two years later!)

2) FODMAP-friendly Spaghetti: Add half a pound of browned meat to 2 cups sauce. Simmer about half an hour. Serve over white-rice spaghetti noodles, with or without a few sliced olives, a bit of chopped zucchini, and maybe some sliced green onions.

3) FODMAP-friendly Italian Chicken: Pour 2 cups sauce over a pound or so of chicken pieces in an oven-proof dish. Bake about an hour at 350 F.



Like this post? Tell your friends!Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on Tumblr

2 thoughts on “Pizza Sauce: Pizza, Spaghetti, Italian Chicken Oh My!

  1. hi there. thank you so much for your thoughtful and very comforting website. i cannot begin to tell you much your words have alleviated my frustration this morning. the challanges of this FODMAP free road have just begun, ….. thats why i need pizza. are you able to include the recipe for the yummy pizza dough you have photographed so lovingly? i am also hoping it is safe for elimination diet?
    also, can you give more specific instructions on the goat cheese parmesan? i dont want to make another big time and money wasting disaster.
    lasty, how did you figure out you werent able to eat brown rice and eggs. i think you may have helped me solve my big conundrum. being i am living on these two foods alone. : /
    thank you for your kindness and time.

    • Hi Leah — Thank you so much for your comment. Believe me, I understand the frustration of trying to figure out what in the world is wrong!

      The pizza crust recipe is in Bette Hagman’s book “The Gluten-free Gourmet Bakes Bread,” and it contains white rice flour, tapioca flour, xanthan gum, unflavored gelatin, egg replacer, sugar, almond meal, egg white, olive oil, and vinegar. Are those things you can eat? The recipe is slightly complex, and the cookbook is copyrighted, or I would have posted the recipe already. Maybe I could just get it to you directly. (See below)

      Re goat cheese parmesan: That’s an interesting story. I used to make “kefir” from goat’s milk, and I had a whole batch curdle. Rather than waste it, I pressed the moisture out of it (using cheesecloth to catch the curds), coated it with olive oil, and cured it on a rack at room temp for two weeks. Voila — parmesan! Or a reasonable substitute, anyway. I have not found goat cheese parmesan in stores)c: but here’s a thought: Maybe you could buy some plain, unsweetened, unpasteurized goat’s milk kefir and start with that. It would probably take a long time to drip through the cheesecloth, but that one pint-sized batch of mozzarella has lasted me a long long time. Hmmmmmm. I may have to experiment with that myself!

      I lived on brown rice and eggs for a long time too! Oh, and applesauce, which is equally FODMAP-unfriendly. No wonder I just got sicker. When I started researching FODMAPS and discovered that brown rice includes a good bit of fructans, I gave it up (even though it’s approved for FODMAPers in moderate amounts). Giving up eggs was trial and error. I bet you’re as familiar with that method as I am.

      God bless you on your quest, Leah. Leave your email address if you’d like me to send you that pizza crust recipe.

      All my best,

Leave a Reply

Your email address will not be published.