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Recipe · Low FODMAP at listed portions
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 University's public research
- Safe portion
- 1-2 slices
- Prep
- 10 min
- Cook
- 35-40 min
- Serves
- 3-4
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
Every ingredient is low FODMAP at these quantities.
- 3eggs
- 1 tbspcornstarch
- 120-150 mllactose free milk
- 2generous handfuls buckwheat flakes (about 60 g)
- 1-2 tbsptomato paste
- 80-100 gEmmental, grated
- Small handful of black olives, sliced
- Plenty of dried oregano, paprika, salt & pepper
Ratings reflect Monash University's public research 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.
Swapping an ingredient?
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