Pesto Pizza Knots

Combine pizza dough and pesto and you've got yourself a winning combination in these low FODMAP pesto pizza knots!


  • 1.25 cups low FODMAP plain flour
  • 1 tsp caster sugar
  • 1 tsp instant dried yeast
  • 1/2 cup warm water
  • pinch salt
  • 1/2 tbsp olive oil
  • 1/3 - 1/2 cup low FODMAP green pesto
  • 1 egg


    Makes 8 knots.

    1. In a large mixing bowl (or the bowl of a stand mixer), add 1 cup of flour, the sugar, yeast and warm water. Mix with a dough hook, or a wooden spoon and your hands, until a rough dough forms.
    2. Cover with a clean tea towel and leave the dough in a warm place for 20 minutes.
    3. After 20 minutes, preheat the oven to 180C.
    4. Turn the dough out onto a floured surface and add the salt, oil and remaining 1/4 flour to the top. Knead until it is smooth and elastic.
    5. Divide the dough in two and roll each portion out into a rectangle (they should be around the same size).
    6. Spread the pesto all over one of the rectangles, and top with the other layer of dough.
    7. Using a sharp knife, cut the dough into eight even strips.
    8. Take each strip and twist it until it looks like a plait, and then roll it into a snail shell shape. Place each knot on a lined baking sheet.
    9. Whisk the egg in a small bowl, and brush over the top of each knot.
    10. Bake in the oven for 15 minutes or until golden brown.