Pizza has got to be one of the most-craved foods for those on a low histamine diet. In fact, I’m craving pizza right. now. But finding a low histamine pizza dough recipe was almost as tough as finding a decent sauce.
So after a lot of research, a few toaster oven-scaled experiments, and at least one extra-crispy pie, I’ve finally developed something I’m proud of. I won’t blabber on any longer, but please leave a comment if you have any questions, and I’ll keep this recipe updated if I have any upgrades to add!
Do you have any favorite low histamine pizza toppings?
About this recipe
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).
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.
How to make low histamine pizza dough: step-by-step instructions
Step 1. Preheat oven to 350°F (175°C), then measure out and mix all ingredients together 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 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. 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.
Step 4. Let the finished pizza sit for a few minutes after it gets out of the oven, then cut and enjoy!
Recipe 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.
Freezing The Pizza. 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.
What to eat with low histamine pizza
- Simple Blistered Carrots
- Low Histamine French Fries
- Crispy Garlic-Ginger Kale
- Roasted Low Histamine Asparagus
Homemade Low Histamine Pizza Dough Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
Low Histamine Pizza Dough Recipe
A simple low histamine pizza dough recipe with no yeast and no gluten!
- 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 Tbsp coconut oil
- 4 tsp. baking powder, [NOT baking soda, as it won't have the same effect]
- 1 & 3/4 cups water (+/-1 Tbsp.)
- 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!
FREEZING. 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!
- 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 Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 598.18kcalTotal Fat: 29.63ggSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 0mgSodium: 1282.67mgmgCarbohydrates: 79.55ggFiber: 17gSugar: 1.41ggProtein: 14.79gg
Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.
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Thursday 20th of January 2022
This looks delicious! Trying it this week. 😊
Friday 21st of January 2022
Thanks, Christina! I hope you like it. 😊