Low Residue Pizza Recipe

Low Residue Pizza. Yep, pizza on a low fiber diet. It’s soft, simple, no veggies, no stress. You won’t believe how basic this can be — just crust, safe sauce, maybe cheese, maybe not. Quick, warm, kinda bland but in a good way.

Ingredients Needed

• 1 package active dry yeast (0.25 oz): makes the crust do its puffy thing.
• 1 cup warm water (110°F): not hot. just warm. like baby bath temp.
• 2 cups white bread flour: no whole wheat, no bran. low residue = low fiber.
• 2 tbsp olive oil: keeps it soft, adds a bit of flavor.
• 2 tsp white sugar: tiny bit of sweetness, helps the yeast.
• 1 tsp salt: mild flavor, don’t skip it.

How To Make Low Residue Pizza

Wake up the yeast:
Dump it into the warm water. Wait like 5 min. If it looks cloudy and puffy, it’s ready. If not… might need new yeast.

Make the dough:
Mix your flour, sugar, salt, olive oil, and yeast water in a bowl. Stir until it becomes a blob. Sticky? Good. Cover it and forget it for half an hour.

Preheat and prep:
Turn the oven on to 350°F. Lightly flour a surface and dump your dough blob onto it. Shape it. Flatten it. Go thin or medium — not deep dish, that’s too much bulk.

Top it carefully:
No veggies. No rough meats. No fiber bombs. Just a smooth tomato sauce if you can tolerate it, or a spoon of lactose-free ricotta. Maybe a bit of mozzarella if your gut says okay.

Bake it:
Into the oven for about 20 minutes. You’ll know it’s ready when the edges turn a little golden and the top starts to bubble.

Recipe Tips

• Avoid whole grain anything — white flour only.
• Keep sauce smooth and mild, no seeds or chunks.
• Cheese? Stick with low-lactose ones like mozzarella or test your tolerance.
• Skip pepperoni, sausage, any spicy or greasy meats.

How to Store & Reheat

• Room Temperature: leave out max 2 hours.
• Fridge: up to 3 days, tightly wrapped.
• Freezer: wrap in foil, freeze up to 1 month. Reheat in oven at 300°F.

Nutrition Facts (Approx. per slice – 12 slices total)

• Calories: 150
• Sodium: 200 mg
• Protein: 4 g
• Fat: 4 g
• Carbs: 25 g
• Fibre: <1 g
• Sugar: 2 g

FAQs

Low Residue Pizza Recipe

Recipe by Evelyn ReedCourse: DinnerCuisine: American-ItalianDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150

kcal

Soft, low-fiber pizza with simple white dough — made for gentle digestion without skipping comfort food.

Ingredients

• 1 (.25 oz) active dry yeast

• 1 cup warm water (110°F)

• 2 cups white bread flour

• 2 tbsp olive oil

• 2 tsp white sugar

• 1 tsp salt

Directions

• Mix yeast with warm water. Let sit 5 minutes.
• Combine all ingredients, stir into dough.
• Let dough rise 30 minutes.
• Preheat oven to 350°F. Roll dough flat.
• Add smooth sauce or cheese, avoid high-residue toppings.
• Bake 20 minutes until golden.

Notes

• No whole grains, seeds, or veggie toppings.
• Keep sauce smooth and minimal.
• Cheese optional and low-lactose.
• Cool before freezing for later meals.