AuthorStacy SaundersCategoryDinnerDifficultyIntermediateFull of flavor and SOOO good.
Makes 2 large crusts.
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Preheat oven to 400° with a baking sheet inside.
In a mixer combine all dry ingredients(including yeast) and mix well.
Add water, mix for 30 seconds, and add oil. Mix for 3-4 minutes, pausing to scrape sides of the bowl as needed. Dough will be sticky. When you poke it and pull your finger away there should be dough on your finger.
Cover and let sit for 10 minutes while you prep the parchment paper. Measure two sheets of parchment paper the same size as your baking sheet. Pour a 1/2 TB of oil onto each parchment paper and spread all over.
Deflate the dough and divide in half. Grease your hands with oil and place each dough half on the parchment papers and roll into desired shape. Roll it to about 1/8" thick. Prick with a fork to keep bubbles from forming.
Using an extra baking sheet transfer the parchment paper w/rolled out crust onto the baking sheet in the oven. (Slide the paper from the baking sheet in your hand onto the sheet in the oven). The hot pan helps crisp and set the crust.
Bake for at least 8 minutes. You can bake both crusts at once. I like to rotate mine from top rack to bottom rack at 4 minutes when I do this.
Pull your crusts out of the oven by sliding the paper w/crust onto an extra baking sheet or cooling rack.
Spread your sauce on the crust. Add desired toppings. Sprinkle the top with salt & oregano. Bake for an additional 6-8 minutes, until toppings are hot and soft. Then feast!
Crust recipe slightly adapted from Laura at Petite Allergy Treats: The Best Gluten Free Pizza Crust-Vegan Egg Free
Guys, no lie, this pizza crust is the REAL deal! It is AWESOME. Gluten-eating people like this crust! It has great texture and tastes delicious, also it doubles and freezes well. Laura is amazing for coming up with it.
Pizza is my favorite food. I've been eating it without cheese since I went dairy-free 5 years ago, but when I had to cut out the tomato sauce, I was soooooo bummed. I discovered Blaze Pizza (think Subway for pizza- pick any topping you want & it's fast) and found that olive oil made a pretty good substitution for tomato sauce.
But then in March I found out about Rosie's histamine intolerance and pizza disappeared from my life. At that point I was still eating off her food sensitivity IgE blood test, which had cut out chicken, peppers, and zucchini. Take away those ingredients + pepperoni, sausage, spinach, & pineapple=NO PIZZA. I was devastated.
Fast forward to Memorial day, when I had peppers & zucchini back in my diet (hooray!!!!) and it hit me- I can eat pizza again!!!!!!! And my life was complete & happy again. I'm being a little dramatic, but seriously, that first bite (and entire pizza) was such a beautiful moment. I couldn't get over how delicious it was, how much I had missed it, and how happy I was to be eating it again! In fact I loved it so much that I ate it for the next three meals. And why not? It's basically like a salad, right? 😉
I hope you enjoy this pizza as much as I do!
p.s. I just realized while typing this recipe, that I have never searched on Pinterest for a low histamine pizza recipe. I can't believe I never thought of it! It just shows that when you are starting a completely new way of eating there is so much information and overwhelm in your brain that you don't even realize all the options that are out there!
Looking for yeast free pizza crust? Check out Low Histamine Berry Dessert Pizza!
Ingredients
Directions
Preheat oven to 400° with a baking sheet inside.
In a mixer combine all dry ingredients(including yeast) and mix well.
Add water, mix for 30 seconds, and add oil. Mix for 3-4 minutes, pausing to scrape sides of the bowl as needed. Dough will be sticky. When you poke it and pull your finger away there should be dough on your finger.
Cover and let sit for 10 minutes while you prep the parchment paper. Measure two sheets of parchment paper the same size as your baking sheet. Pour a 1/2 TB of oil onto each parchment paper and spread all over.
Deflate the dough and divide in half. Grease your hands with oil and place each dough half on the parchment papers and roll into desired shape. Roll it to about 1/8" thick. Prick with a fork to keep bubbles from forming.
Using an extra baking sheet transfer the parchment paper w/rolled out crust onto the baking sheet in the oven. (Slide the paper from the baking sheet in your hand onto the sheet in the oven). The hot pan helps crisp and set the crust.
Bake for at least 8 minutes. You can bake both crusts at once. I like to rotate mine from top rack to bottom rack at 4 minutes when I do this.
Pull your crusts out of the oven by sliding the paper w/crust onto an extra baking sheet or cooling rack.
Spread your sauce on the crust. Add desired toppings. Sprinkle the top with salt & oregano. Bake for an additional 6-8 minutes, until toppings are hot and soft. Then feast!
This recipe is amazing!!! I really thought I had messed up the dough while I was trying to roll it out (I am new to cooking gluten free), so I really appreciated the note about knowing the dough was supposed to stick to your finger when you poke it! The crust was so delicious and my whole family loved the pizzas!! Thank you so much.
I’m so happy your family liked it! 🙂
Be careful with the zuchinni, it is not recommended for a level 1 diet.
Thanks for sharing! I follow the SIGHI list, which lists zucchini as a level 0 histamine, but we all tolerate things differently don’t we?