AuthorStacy SaundersCategoryDinnerDifficultyBeginner

The amount of ingredients you will need depends on how many pizzas you're making & how many veggies you like. When I make 2 large pizzas I use about 1/2 cup of sauce, a 1/2 cup of meat, 1 zucchini, 1 large pepper, 1/2 of a white onion, 1/2 a can of artichoke hearts, and generous handfuls of arugula (not pictured). 

low histamine pizza crust

low histamine chicken sausage

low histamine nomato sauce

low histamine bbq sauce-nightshade free

low histamine basil oil sauce

As I was typing these combos I realized that if I didn't have my freezer stocked up with most of these ingredients, making pizza would feel super overwhelming.

So here are my tips:

1. Make a huge batch of GF flour blend. I usually quadruple the petite allergy treat's basic white mix recipe, this makes all future baking SO much easier. 
2. When you purchase meat, buy extra, then cook & freeze it. 
3. Keep nomato sauce, bbq sauce, and basil oil sauce stocked in the freezer. I use basil oil sauce on pizza the most often because I love it and also because it is super fast and easy to make, especially compared to nomato or bbq sauce. 
4. If you have extra time when you're making pizza crusts, double the recipe and freeze a handful of crusts for a faster meal later! 
5. For more tips on batch cooking check out this post. I don't usually run out of all my meat or sauces at the same time, so I batch cook on a rotation schedule and it is much easier than cooking everything and stocking the whole freezer in one go. 

When I made pizza this last week I only had to make the crust and chop the veggies. I pulled all of my sauces and meat out of the freezer and just warmed them up. It makes pizza so much faster and more manageable to prepare.

 I hope you were inspired for new pizza combinations and that your Friday nights turn into awesome pizza parties.