This easy Low FODMAP Pizza Sauce makes pizza night IBS-friendly! It's also Keto, low carb, vegan, gluten-free, and refined sugar-free and can be made Paleo by using a compliant sweetener.
- Combine ingredients. Whisk all ingredients together in a small saucepan or saucier (mine is 1.5 quarts).
- Cook. Place saucepan on medium high heat on the stovetop. Bring to a low boil, whisking occasionally as the sauce heats up. Immediately after the sauce starts to bubble, reduce heat to low (the “Min” setting on my stove) and simmer for 5 minutes or until to your desired thickness, whisking frequently.
- Taste and cool. Remove from heat, taste, and adjust seasonings and sweetener as desired. Allow sauce to cool for a minimum of 10 minutes prior to applying to pizza crust. Use on my Low FODMAP Meatza (Pizza with a Meat Crust - only requires 1/2 of the sauce), as a dipping sauce for my upcoming Low FODMAP Air Fryer Mozzarella Sticks, or on your favorite low FODMAP pizzas, breadsticks, etc.
- Store. Store leftover sauce in an airtight container in the refrigerator for 5-7 days or up to 3 months in the freezer. Stir leftover sauce before using.
- This recipe makes about 1 cup of sauce, enough for 1/2 cup of sauce per pizza.
- If using as a dipping sauce for breadsticks, mozzarella sticks, etc., this recipe provides eight 2-tablespoon servings.
- Sweetener: to make this pizza sauce Paleo compliant, I would recommend adding pure maple syrup in increments of 1/2 teaspoon, tasting, and repeating until it is sweet enough to your taste. Depending on your dietary needs, other sweeteners can be used to taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American / Italian
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