This grain-free pizza crust is a simple, low histamine alternative for anyone craving pizza without yeast or traditional dough, creating a crisp, satisfying base that’s easy to make at home and perfect for customizable, low histamine toppings.
For a grain-free, vegan sauce as a base, try my red pepper nomato sauce or sunflower seed pesto.
Jump to:
✔️ Why This Recipe is Great
Simple to Make: This was one of the first main dish recipes I developed way back when, so I know it’s easy & detailed enough for beginners and home chefs alike!
Grain-Free Pizza Dough: Unlike most of the other low histamine pizza doughs out there, this one is grain-free and seed-free, made with almond flour and cassava flour (yuca flour).
🧂 Ingredients
Cassava Flour: also known as yuca flour, this starch is a great low histamine option for pizza doughs and chips, as it's also low oxalate in moderate amounts. Otto's brand is really good, if you can find it.
Almond Flour: this is more of a healthy low histamine flour to balance out the more carb-heavy cassava flour, as almonds are a generally well-tolerated low histamine nut. Note that this is NOT the same as almond meal; make sure you buy extra-fine almond FLOUR. for the topping than anything.
Coconut Oil: coconut oil may have a mild smell, but you can’t taste it at all in this dough. If you need to substitute, avocado oil would be the next best option.
Baking Powder: this alkaline powder helps make the dough puff up slightly, making it more pizza-like. Be careful NOT to use baking soda, as it won't have the same effect.
See recipe card for exact ingredients and quantities.
🍕 How to Make Grain-Free Pizza Crust (Step-by-Step)
Step 1) Preheat oven to 350°F (175°C), then measure out and mix all ingredients together (image 1) until they're very smooth, about 3 minutes.
Step 2) Put the dough in the fridge to proof for 15 minutes (i.e. let the baking powder do its work). Once done, spread the dough evenly across the baking sheet (image 2) and bake for 20-22 minutes, checking it after 15 minutes to make sure it doesn't get too dry.
Step 3) Top pizza base with sauce of choice (& histamine-friendly meat, if you can tolerate it) and bake for another 15 minutes (image 3). I HIGHLY recommend trying my red pepper sauce or pecan pesto sauce as a base.
Optional: once the pizza is done, add pecans or pili nuts & fresh basil, and bake for another 5 minutes (image 4).
Step 4) Let the finished pizza sit for a few minutes after it gets out of the oven, then cut and enjoy!
🫑 Variations
- Herb-Infused Crust: Add 1–2 teaspoons dried oregano, thyme, or rosemary for extra flavor while keeping the recipe low histamine.
- Garlic-Free Version: Omit any added garlic toppings and mix in a pinch of ground ginger or parsley for a gentler, low histamine alternative.
- Olive Oil Swap: Replace coconut oil with extra-virgin olive oil or avocado oil if better tolerated.
- Seeded Crust: Mix in 1–2 tablespoons chia seeds or ground flaxseed for added fiber and structure without affecting histamine levels.
- Crispy Thin Crust: Roll the dough thinner and pre-bake longer for a firmer, cracker-style base ideal for low histamine toppings.
- Nut-Free Option: Replace almond flour with finely ground sunflower seed flour (if tolerated) to make the crust suitable for nut-free low histamine diets.
- Italian-Style Flavor: Add dried basil and a pinch of onion powder (if tolerated) for a classic pizza flavor without fermentation.
🥘 Freezing and Reheating
This pizza freezes quite well; to reheat, just pop a piece in the toaster oven at 300°F (150°C) for 7-10 minutes, and enjoy! You can also bake it plain and add toppings just before reheating.
👨🏻🍳 Expert Notes & Tips
Pizza Toppings. top your pizza with dollops of pesto and roasted garlic, a handful of arugula, torn basil, chopped & roasted pecans, some kind of organic, locally-sourced meat (preferably pork), fresh grass-fed ricotta cheese, or even a bit of chopped fresh oregano.
❓ What to Serve With This Recipe
🙋 Frequently Asked Questions
Yes, the recipe uses fresh, simple ingredients and contains no yeast or fermentation, making it suitable for most low histamine diets when topped with tolerated ingredients.
This crust relies on baking powder for lift, making it faster to prepare and suitable for those avoiding yeast or fermented foods.
Make sure the dough is well hydrated and warm when shaping; if cracks appear, simply press them together with slightly wet hands.
Can I make this recipe nut-free?
For a crispier crust, roll the dough thinner and pre-bake a few extra minutes before adding toppings.
This recipe is naturally vegan since it contains no eggs or dairy ingredients.
Have you tried this recipe?
If you like the recipe, please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card, or even a comment! I love to hear how your recipes turned out, and your feedback can help other readers! Also join us on Instagram, Facebook & Pinterest.
📖 Recipe
Easy Paleo Pizza Dough (No Yeast)
Equipment
- oven
Ingredients
- 2 cups cassava flour [Otto's brand is really good]
- 1 cup almond flour [NOT the same as almond meal; make sure you buy extra-fine almond FLOUR!]
- 1 tsp. sea salt
- 3 tablespoon coconut oil
- 4 tsp. baking powder [NOT baking soda, as it won't have the same effect]
- 1 & ¾ cups water +/-1 Tbsp.
Instructions
- Preheat oven to 350°F/175°C.
- Measure out and mix all ingredients together until they're very smooth, about 3 minutes.
- Put the dough in the fridge to proof for 15 minutes. i.e. let the baking powder do its work.
- Spread the dough evenly across the baking sheet and bake for 20-22 minutes, checking it after 15 minutes to make sure it doesn't get too dry.
- Top pizza base with sauce of choice (& histamine-friendly bacon if you can tolerate it) and bake for another 15 minutes. I HIGHLY recommend trying my red pepper sauce as a base.
- Optional: once the pizza is done, add pecans or pili nuts & fresh basil, and bake for another 5 minutes.
- Let sit for a few minutes after it gets out of the oven, then cut and enjoy!
Notes
- handful of arugula
- torn basil
- chopped & roasted pecans
- some kind of organic, locally-sourced meat (preferably pork)
- fresh grass-fed ricotta cheese
- a bit of chopped fresh oregano
Nutrition
Save this post for later!
Holly says
Hi! Can the cassava flour be subbed for anything else at all? (very picky with new ingredients I’ve never had since several reactions !) thanks!
Max says
Sure I've covered cassava flour substitutes here, but depending on your restrictions it may be hard to find a decent substitute in this crust recipe, since it makes up the vast majority of what's used. Were I you, I'd try a small amount of cooked cassava flour and you'll have an idea of the flavor and a sense of whether it may bother you, but always defer to your doctor and your own reactions.
Christina says
This looks delicious! Trying it this week. 😊
lowhistamineeats says
Thanks, Christina! I hope you like it. 😊