Today we travel to Italy on my blog.
When it comes to histamine Italy is a complicated topic. I think of tomatoes, wheat in pizza and pasta (+ yeast), red wine, parmesan cheese, etc.
But with some small alterations in the recipe a lot Italian dishes can be made low histamine. This time we try pizza.
ca. 25 minutes
time in the oven:
ca. 20 minutes
for the dough:
500g spelt flour
1/3 tsp. salt
1/2 tsp. baking powder
1 tsp. caraway seeds
pinch of rosemary
4 tbsp. black seed oil (from the fennel flower)
8 tbsp. oil
1 cup of water
2 tbsp. hemp seeds
for the topping:
1/2 cup of water
2 red bell pepper
1 clove of garlic
ca. 50 g feta cheese
1 large mozzarella
vegetables and herbs that you like and can tolerate,
e.g. fennel, fresh corn, spring onion, rucola/rocket, parsley, oregano, rosemary
salmon filet if is does not need to be vegetarian
Mix all ingredients for the dough and knead it well. Spread on a baking tray that is covered with baking paper.
Peel and chop bell pepper, carrots and garlic for the topping. Cook with half a cup of water until the carrot pieces are soft. Blend it. Add salt and pepper to taste.
Spread the topping sauce on the pizza. Now garnish with vegetables you like (add rucola and parsley only AFTER baking).
My pizza was topped with: 1/4 of a fennel tuber, one spring onion, mozzarella, feta cheese, corn, oregano, rosemary – rucola and parsley.
Mike’s pizza was topped with: mozzarella, feta, 1/2 of a salmon filet, rosemary – rucola and parsley.
Preheat the oven to 250°C. Bake for about 15 to 20 minutes.
Clean parsley and rucola and garnish the pizza with it.
Of course you can add different toppings if you share your homemade pizza so everybody gets what he or she likes.
If you don’t use all of the sauce freeze it in an ice cube tray as bell pepper paste/puree (as alternative to tomato paste/puree).