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RecipeLow FODMAP certifiable
Pizza loaf cake: no dough, ultra fluffy, kind to your belly
All the pizza flavour without the wheat dough: a fluffy savoury loaf built on buckwheat flakes, lactose free milk and aged Emmental. One bowl, 40 minutes in the oven.
By the Belly Buddy team · Updated August 2026 · Reviewed against Monash FODMAP data
Prep
10 min
Cook
35-40 min
Serves
3-4
Safe portion
1-2 slices
A pizza style savoury loaf with no dough: low FODMAP, easy to digest and ultra fluffy. It keeps for several days and is just as good warm or cold in a lunchbox.
Ingredients
- 3 eggsLow FODMAP
- 1 tbsp cornstarchLow FODMAP
- 120-150 ml lactose free milkLow FODMAP
- 2 generous handfuls buckwheat flakes (about 60 g)Low FODMAP
- 1-2 tbsp tomato pasteLow FODMAP
- 80-100 g Emmental, gratedLow FODMAP
- Small handful of black olives, slicedLow FODMAP
- Plenty of dried oregano, paprika, salt & pepperLow FODMAP
Badges reflect Monash FODMAP ratings at the listed quantities. Tolerance varies, so reintroduce carefully and check portions in the app.
Method
- Preheat the oven to 180°C (350°F).
- Whisk the eggs in a large bowl.
- Add the milk, then the cornstarch, and whisk until smooth.
- Stir in the tomato paste, oregano, paprika, salt and pepper.
- Add the buckwheat flakes and mix well.
- Fold in the Emmental and the olives.
- Pour into an oiled loaf tin.
- Bake for 35 to 40 minutes. Let it rest 10 minutes before slicing.
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