High-Protein, IBS-Friendly & Prep-Approved

If you’ve ever felt like having IBS means sacrificing flavor… this recipe will change your mind.

This ricotta-based pizza with creamy vodka-style sauce and pistachio pesto tastes like something you’d order at a restaurant. Except this one is gut-friendly, macro-balanced, and designed with performance in mind.

No garlic.
No onion.
No compromise.

And yes — it’s contest-prep approved.

Each slice comes in at just 378 calories with 21g of protein, making it significantly lighter than most restaurant pizzas while still feeling indulgent.

If you’re tracking macros, managing IBS, or simply want a high-protein meal that doesn’t feel like “diet food,” this one’s elite.

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📊 Macros Per Slice (10 Servings)

  • Calories: 378 kcal

  • Protein: 21g

  • Carbs: 28g

  • Fat: 19g

🛒 Ingredients

For The Pizza Base

  • 475g Publix Pizza Base

  • 425g Ricotta Cheese

  • 160g (8 slices) Skim Mozzarella Cheese

For The Pesto Cream

  • 100g Pistachio Pesto Sauce (Betterfoods)

  • 30ml Fat-Free Half & Half

For The Vodka-Style Tomato Sauce

(If you don’t have IBS, you can absolutely use store-bought!)

  • 200g Crushed Tomatoes

  • 50g Tomato Paste

  • 15g Fresh Parmesan Cheese

  • 50ml Fat-Free Half & Half

  • ½ tsp Italian Herbs

Toppings

  • 114g Burrata (1 ball)

  • 30g Fresh Parmesan Cheese

  • 75g Reduced-Fat Turkey Pepperoni

  • 100g Shredded Mozzarella

  • 20ml Hot Honey (optional – not included in macros)

👩‍🍳 Instructions

Step 1: Prepare The Base

Preheat oven to 220°C / 425°F (or per base instructions).
Place pizza base on a lined tray or stone and bake for 8 minutes until slightly browned. Remove.

Step 2: Make The Pesto Cream

Combine pesto and fat-free half & half in a small bowl. Mix until smooth and creamy.

Step 3: Make The Vodka-Style Sauce

Blend crushed tomatoes, tomato paste, parmesan, Italian herbs, and half & half until smooth.

Step 4: Build The Ricotta Layer

Spread ricotta evenly across the base.
Lay skim mozzarella slices over the ricotta.

Step 5: Add Sauces & Toppings

Spoon over half the vodka sauce and half the pesto. Swirl or dollop.
Add turkey pepperoni, shredded mozzarella, and parmesan.

Step 6: Bake

Bake 12–15 minutes until golden and bubbly.

Step 7: Finish Like A Pro

Tear burrata over the hot pizza.
Add remaining vodka sauce and pesto.
Sprinkle extra parmesan.
Let cool slightly, slice, and enjoy.

💡 Why This Works (Even With IBS)

This pizza is layered strategically:

  • Ricotta + skim mozzarella = high-protein base

  • FODMAP-friendly sauce (no garlic, no onion)

  • Reduced-fat pepperoni for flavor without excess fat

  • Controlled portions of burrata for indulgence without calorie overload

You’re getting protein, controlled carbs, and a satisfying fat balance — without digestive chaos.

And if calories are tighter for you right now?

Easy swaps:

  • Use skim ricotta

  • Reduce burrata

  • Swap part-skim mozzarella

  • Dial back added parmesan

But honestly… this exact version is absolutely worth every bite.

🥗 Make It A Complete Meal

I served mine with a high-fiber side salad to increase volume and micronutrients.

Because sustainable fat loss and performance isn’t about restriction. It’s about structure.

 

🎯 Who This Is Perfect For

✔ IBS sufferers who miss “real food”
✔ Macro trackers
✔ Women building muscle
✔ Anyone in a fat-loss phase
✔ Meal prep lovers
✔ Pizza people who refuse to compromise

🍽 Want More Recipes Like This?

This is just one of hundreds of macro-friendly, dietitian-designed recipes.

You’ll find this pizza and many more inside BiaFit™, Holly’s science-driven training and nutrition platform.

Inside you get:

• Evidence-based workout programs
• Macro-friendly recipes
• Progress tracking tools
• Technique demos
• Community support

If you’re serious about building muscle, improving body composition, and doing it intelligently — this is where you start.

Ready To Upgrade Your Pizza Game?

Download this recipe.
Make it this week.
Tag your creation.
And enjoy restaurant flavor without the restaurant regret.