I tried really hard to make this low FODMAP, gluten-free version as close to the original as possible. It is close, but it is not the same in ingredients or technique.   One of the signature techniques for the original was to pat the dough out in olive oil, pick it up with your fingers, and lay the dough down on the grill grates. I tried several gluten-free doughs, and this just doesn’t work (even dough using the pectin-rich Better Batter). The gluten-free dough, lacking the elastic gluten network, just won’t cooperate in this vein.   For this version you pat the dough out on a floured board  - or use a sheet pan like I do  – and the dough here is thicker than the original, and the pizzas are also smaller in diameter. All in the name of making these do-able. There was no way that I found to make the pizzas larger, thinner and still be gluten-free and low FODMAP.