Pesto Pizza Knots


Pesto is probably my all-time favourite condiment, if that’s the category it falls into. Combine it with pizza, and we’ve got a serious win-win situation on our hands. But both pesto, and pizza dough can be foods to avoid with caution on the low FODMAP diet, for the ingredients they contain. So it’s become a habit of mine lately to make my own from scratch, so there’s no nasty surprises. And you know what?I think they taste better that way anyway. 

These low FODMAP pesto pizza knots require just 8 ingredients, and I’d hazard a guess you might have most of them on hand right now! This is also definitely a recipe you could get the kids involved in, as it’s simple and you can have a bit of fun with the shapes you create with the dough. Feel free to swap the green pesto out for low FODMAP red pesto, if you so desire!

Touch Points 

There’s not many tricky parts to this recipe (which is one of the beautiful things about it), but there are a couple of pointers I can give you. First of all, I’d recommend using a dough hook for your dough if you’ve got one. It makes the process quicker and easier. But don’t sweat if you don’t have one – a wooden spoon or a spatula and your hands work just as well.

Honestly, the thing I find the hardest when I’m prepping the knots is getting the 2 sides of the dough the same size and shape. It might take you a few times to get it perfect, but I believe in you!

I also find that the less you handle the dough strips as you’re twisting them into knots, the better the knots are. Generally, I have found the best way to handle it is to first “twist” the strip into a helix first, and then roll it up like a snail shell. Tuck the end underneath and press the dough together to make sure it doesn’t fall apart. And you’ve got yourself a low FODMAP pesto pizza knot!


The knots store quite well in an airtight container in the fridge for up to a week. I’d recommend heating them up briefly in the microwave first, so they soften a little before you enjoy them. They’re perfect as a grab and go snack, or an appetiser before dinner.

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.

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