Low Histamine Pizza Recipe (and Low Oxalate, Low Lectin)
When you start reducing histamines, there are a number of comfort foods that it is hard to find low histamine recipes for. Pizza is definitely one of those. My husband loves to make pizza. And it would get tortuous for me to smell it and to know I can’t it eat. I never give in, though, because I just feel too bad if I cheat. I have missed those pizza and movie kind of nights, though.
But then I was really excited when I came up with this Low Histamine Pizza recipe!! Of course, tomato sauce is out for us. So is mushrooms, pepperoni, and hamburger. These are all high histamine. When you have Histamine Intolerance and Mast Cell Activation Syndrome, you can’t really risk those kinds of things while you are healing.
I’ve always liked the gourmet pizzas, though. The ones with pesto base or white sauce base. So that is the direction I went in this recipe. And the great thing is this Low Histamine Pizza recipe is really versatile. You can swap the toppings out with anything low histamine that you like.
For the crust, I use Otto’s Cassava Flour. I’ve tried other cassava flours and found that many of them are fermented. Those other brands didn’t work so well for my histamine levels. Fortunately Otto’s cassava flour has never bothered me. I think it is processed more cleanly and not fermented. It also has the best taste and texture of all the others I tried. They test each batch for quality. So, I really trust this company!
For the base, I use either my Low Histamine Pesto or my Creamy Cauliflower Sauce. Both of these work great. Sometimes I really like to layer them both on! The basil in the pesto has a lot of anti-histamine properties. And cauliflower is not only antihistamine but also helps with healthy detox. For toppings, I use sautéed shallots and wilted arugula. Both of these also have amazing anti-histamine and detox properties. In fact, according to Jo Merchant who wrote Eating On The Wild Side, these 4 vegetables (basil, cauliflower, shallots, and arugula) are some of the most nutritious foods you can eat! And I really love adding some of my Low Histamine Bacon on top.
Think of the topping section of this Low Histamine Recipe as a guideline. And feel free to get creative with the toppings. This recipe is a few different steps, but it comes together quickly. I usually make up extra batches of the creamy cauliflower sauce, pesto, and shallots and keep them in the freezer. That way the next time I make pizza, I can just pull those out – they are all ready to go.
I really hope you enjoy this low histamine recipe! I’d love to hear your ideas for Low Histamine Pizza toppings! You can comment in the comment box below.
Low Histamine Pizza Crust
- 3 cups Otto’s Cassava Flour
- 1 tsp unrefined salt
- 3/8 c Olivado Extra Virgin Avocado Oil or melted Virgin Coconut Oil
- 2 cups water + or – 3 T
- Preheat oven to 350.
- Grease a glass pie pan like one of these with ghee or coconut oil.
- Mix flour and salt together. Pour in oil and water and mix well until you have a solid dough.
- The exact amount of water will differ depending on how humid your kitchen is. This can even vary day to day.
- You want the dough to hold together well without being sticky. If it is dusty, it needs more water. If it sticks to your hands, add more flour.
- Press evenly into pie plate and up the sides a little.
- Bake at 350 for 20-30 minutes until dough is cooked through without burning.
Low Histamine Pizza Sauce Ingredients (Choose 1 or both)
Creamy Cauliflower Sauce
- 1 head of cauliflower
- 1/2 clove of raw garlic, chopped
- ½ cup extra virgin olive oil
- 1/2 – 3/4 tsp unrefined sea salt (like Redmond Real Salt, Celtic Sea Salt, or Himalayan Sea Salt)
- 2 tablespoons water (only needed if using food processor or regular blender)
- Consider making a double or triple batch.
- Steam cauliflower until soft.
- Put cauliflower, garlic, olive oil, sea salt into high speed blender (like Blendtec Blender or Vitamix blender) or a food processor. Add the 2 tablespoons of water if using a food processor.
- Blend on high in a Blendtec or Vitamix blender for a couple minutes until sauce is smooth. Or you can process in a food processor.
- Spread on pizza crust and freeze any leftovers.
- 3 cups fresh basil leaves
- 1/2 cup pecans, pistachios, or macadamias
- ½ raw garlic clove, peeled and pressed or chopped
- 3/4 tsp unrefined sea salt (like Redmond Real Salt, Celtic Sea Salt, or Himalayan Sea Salt)
- 1/4 cup extra virgin olive oil
- Optional: Juice of 1/2 lemon (you can sub Camu Camu Powder for the tartness if sensitive to lemons)
- Add the nuts to a food processor or high speed blender (like a Blendtec Blender or Vitamix blender). Blend until the nuts are finely chopped but stop before it becomes nut butter.
- Add the basil, garlic, and salt to food processor or blender and pulse until the basil is finely chopped.
- Add the olive oil and optional lemon or Camu Camu powder. Pulse until everything is well combined but not completely smooth.
- Spread on pizza crust and freeze any leftovers.
Low Histamine Pizza Toppings Options:
- Sautéed shallots or red onions
- Wilted Arugula
- Roasted Brussels Sprouts
- Roasted Garlic
- Shredded roasted pork
- Shredded roasted chicken breast
- Low Histamine Bacon
Low Histamine Pizza Assembly Directions:
- After the crust is cooked, layer on either the Pesto or Creamy Cauliflower base or both.
- Add the toppings you like.
- Warm in a hot oven for 5-10 minutes, checking that toppings and crust don’t burn.
- Cut into pieces and enjoy!
- Be sure to freeze any leftovers.
Makes 4 servings
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