This lower histamine pizza might be a solution for you If you crave pizza but can’t tolerate commercial gluten-free pizza crust!
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Table of Contents
Ingredient Notes
The main ingredient is Chebe Bread Mix which contains cassava flour. Chebe also makes a specific pizza crust mix, but it contains spices that might not agree with everyone. So, I prefer to start with a plainer base ingredient.
I use my Lower Histamine Pesto as the sauce on this pizza.
What is MCAS?
Mast Cell Activation Syndrome (MCAS) is a chronic condition that affects all organ systems. MCAS is serious and disabling and people with MCAS experience often significant and debilitating symptoms daily, including anaphylaxis, which can be fatal.
MCAS is often found in combination with other chronic conditions such as Ehlers-Danlos Syndrome (EDS) and Postural Orthostatic Tachycardia Syndrome (POTS).
Frequently healthcare providers do not know about MCAS, and the tests for MCAS are problematic because they are not uniformly reliable. MCAS can be difficult to manage. Treatments include blocking mast cell mediators with anti-histamines and mast cell stabilizers, as well as avoiding triggers.
Check out this post on how to manage MCAS.
Why this recipe?
This recipe is low in carbs, higher in fat, protein, and fiber, while still being lower in histamine and histamine-releasing foods, lower in oxalates, and free of nightshades, grains, and gluten. Eating a diet lower in carbs and inflammatory foods can help to control histamine intolerance. To learn more about the lower histamine diet click here!
The bucket theory
The bucket theory offers a helpful analogy for understanding symptom reactions with MCAS.
Think of your body as an empty bucket that you want to keep from overflowing. Different foods and activities fill your histamine bucket at different speeds but they combine to form the total level of histamine in your body (how full your bucket is). A fuller bucket means you have more histamine symptoms. When you manage triggers, reduce exposure to known triggers, and take medications and supplements to reduce histamine, you can manage the level of your bucket.
Know your typical symptom progression
Knowing your symptom progression in a symptom flare is the key to developing your own rescue plan. In this post, I discuss how to determine your own symptom progression. Once you know what typically happens in your symptom progression you can design a rescue plan to address those symptoms.
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Accompaniments for this lower histamine pizza
You can top this pizza in a myriad of ways:
- Drizzle with olive oil, and top with thinly sliced veggies and mozzarella.
- Top with chopped fresh herbs like dill, basil, parsley, or chopped green onions, along with pesto and dollops of ricotta cheese.
- Go with pear slices, carmelized onions, and a drizzle of garlic-infused olive oil.
What to serve along with this lower histamine green egg bake
- A green salad is always lovely with this dish.
- Choose sides based on your other dietary needs.
Leftovers and reheating
- Leftovers keep in the fridge for up to 5 days, but if you have histamine intolerance or MCAS you will want to freeze leftovers right away.
- Freeze for up to 3 months.
- To reheat, microwave for 2-3 minutes, depending on your microwave’s power. Or, place in a saucepan, over medium-low heat, stirring occasionally, until piping hot.
Here’s the Recipe for lower histamine pizza!
Lower Histamine Pizza Recipe
Ingredients
- 6 tbsp Chebe brand all purpose gluten free bread mix
- 3 tbsp olive oil
- 2 tbsp water
- 2 cups mozzarella cheese grated
- 1 egg
- ½ medium onion sliced
- 2 oz ricotta cheese
- 1-2 tbsp low histamine pesto
- 1 link Amylu gluten free chicken gouda sausage
Instructions
- Preheat the oven to 375 degrees F. Combine Chebe mix, 1 c. shredded cheese, 2 T. water, egg, and 1 T. olive oil in a medium bowl. Stir until a dough forms.
- Spread 1 T. olive oil on a large baking pan, then pat the dough out onto the pan, flipping it over to coat it on both sides with olive oil. Continue patting until the dough is a round shape about 12 inches in diameter. Small holes may form while you are patting the crust, so just pinch it back together. Par bake for about 8 minutes. Remove from oven.
- While the dough is parbaking, place 1 T. olive oil and the sliced onion into a medium saute pan and cook until onions are translucent and beginning to carmelize about 10 minutes.
- Once the crust is parbaked, spread the pesto over the top. Add the caramelized onions, sliced sausage, and remaining mozzarella. Add dollops of ricotta cheese evenly over the toppings.
- Return pizza to the oven and bake an additional 10-12 minutes, until browned. Cut into 6 slices and serve or freeze individual single-slice portions with plastic wrap between them in a Ziploc bag for consumption later.
I’d Love to Hear What You Think!
Leave a comment below with what you think of this recipe!
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