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This low acid flatbread pizza skips the tomato sauce and uses a light base of olive oil, soft cheese, and mild vegetables for a stomach-soothing option. It’s crisp around the edges, soft in the middle, and topped with fresh basil and herbs. Perfect for GERD-safe, reflux-friendly diets, this pizza is quick, satisfying, and easy on your stomach.

Ingredients Needed

2 flatbreads (6–8 inches): preferably homemade, yeast-free, and low acid flour
1 tbsp extra-virgin olive oil: plus more for serving
1 small yellow zucchini or Japanese cucumber: thinly sliced, tomato alternative
4 oz fresh mozzarella or soft goat cheese: sliced
8 fresh basil leaves: plus more for serving
2 pinches dried oregano: optional
A pinch of sea salt: optional, no black pepper

How To Make Low Acid Flatbread Pizza

Preheat the Oven:
Heat your oven to 425°F (218°C). Place a baking sheet or pizza stone inside to heat up.

Prepare the Flatbread:
Brush or lightly rub olive oil over the top of each flatbread. This replaces any need for acidic sauces.

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Layer the Toppings:
Top with thin slices of yellow zucchini or cucumber, then add fresh mozzarella or goat cheese. Place whole basil leaves evenly across the top. Sprinkle a pinch of dried oregano if desired.

Bake the Pizza:
Place the flatbreads on the hot baking sheet and bake for 10–15 minutes until the cheese is melted and starting to brown slightly.

Add Fresh Finishes:
Remove from the oven. Drizzle with a little extra olive oil and top with a few more fresh basil leaves.

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Recipe Tips

Use homemade flatbread made with low acid flour for best results
Skip tomatoes entirely to keep it non-acidic
Zucchini adds texture and visual appeal without triggering reflux
Goat cheese is often easier on digestion than cow’s milk cheese
Add dried oregano or basil for more flavor without the acid

How to Store & Reheat

Room Temperature: Eat within 1 hour
Fridge: Store slices in airtight container up to 2 days
Reheat: Warm in oven at 300°F for 5–7 minutes until crisp again

Nutrition Facts (Per Serving – Approximate)

Calories: 320
Sodium: 180mg
Protein: 12g
Fat: 18g
Carbs: 28g
Fibre: 2g
Sugar: 2g

FAQs

Is flatbread pizza okay for acid reflux?
Yes, if made without tomato and with low acid toppings like zucchini or mild cheese, it can be a good GERD-safe choice.

What can I use instead of tomato on pizza?
Try thinly sliced yellow squash, zucchini, or Japanese cucumber as a refreshing, non-acidic alternative.

Can I use regular mozzarella?
Yes, but opt for fresh mozzarella in small amounts, which is gentler on the stomach than aged cheese.

What’s the best flatbread for a low acid diet?
Use homemade flatbread made with oat or spelt flour and no yeast to reduce acid content.

Can I freeze low acid flatbread pizza?
It’s best eaten fresh, but you can freeze before baking and cook from frozen for a crisp texture.

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