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 fave low histamine pizza toppings to add?
- 2 cups cassava flour, [Otto's brand is really good]
- 1 cup almond flour, [NOT the same as almond meal; make sure you buy 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!
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!
Various Topping Ideas:
- 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